Panner Masala

INGREDIENTS

For Gravy:

• 200g paneer (cubed)
• 2 tbsp oil or butter
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tsp ginger-garlic paste
• 6-8 cashews (soaked and blended into a paste) (optional for creaminess)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup water
• Salt to taste

For Garnishing:

• 1 tbsp fresh cream (optional)
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• Fresh coriander leaves (chopped)

Recipe

Sauté the Onions:

-Heat oil or butter in a pan.

-Add chopped onions and sauté until golden brown.

-Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Prepare the Gravy:

-Add tomato puree and cook for 5-7 minutes until the oil starts separating.

-Stir in cashew paste, turmeric, red chili powder, coriander powder, garam masala, and salt.

-Add water and simmer for 5 minutes to let the flavors blend.

Cook the Paneer:

-Cook the Paneer

-Stir in cream or milk for a rich texture. Simmer for 5 minutes on low heat.

Serve:

-Garnish with fresh cream and coriander leaves.

-Serve hot with naan, roti, or basmati rice.

Pro Tips:

-✔ For a smoother gravy, blend the onion-tomato mixture before adding paneer.

-✔ For a smoky flavor, roast the paneer before adding it to the curry.

-✔ Adjust spice levels by reducing or increasing red chili powder.