Paneer Masala


Paneer – 200 gms

Oil – 50 ml

Ginger and Garlic Paste – 1 ½ teaspoon

Tomato Puree – 4 No.s

Turmeric Powder – ½ teaspoon

Chilli Powder – 1 ½ teaspoon

Coriander powder – 1 teaspoon

Coconut milk – 100 gms

Cashew nuts – 25 gms

Coriander leaves

Curry leaves

Cumin Seeds – 1 teaspoon

Garam Masala – 1 teaspoon

Green chilli – 2 No.s

Preparation of Coconut Milk

Grind the coconut and filter it. – First Milk – 50 ml

Again, grind the coconut and filter it. – Second Milk – 50 ml

Method of Preparation

Step 1 – Boil water in a bowl, add ¼ teaspoon salt and turmeric powder to it then, dip the paneer to it for 5 – 10 minutes, then chop the paneer into dices.

Step 2 – Heat the oil in a pan, then add cumin seeds, curry leaves, onions and green chilli keep frying till the onion becomes golden colour.

Step 3 – Add ginger garlic paste to it and fry till the raw smell goes out.

Step 4 – Add chilli powder, turmeric powder and coriander powder, then fry till the raw smell goes out.

Step 5 – Add to tomato puree, salt and coriander leaves to it keep it to boil until the tomato puree is cooked well.

Step 6 – Add second milk to it and cook it for five minutes.

Step 7 – Now add paneer to it and let it to cook for 10 – 15 minutes.

Step 8 – Grind first milk and cashew nut, then add it to the curry.

Step 9 – Leave the curry to cook for 5 minutes and then add the remaining coriander leaves and garam masala to it.

Your Paneer Masala is ready!

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