A delicious and creamy paneer dish cooked in a spiced tomato gravy, perfect for serving with naan or lacha parantha.
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Heat oil in a pan and add the onion, garlic, and ginger. Sauté for 2 to 3 minutes.
Add the chopped tomatoes and cook on medium heat for 15 minutes.
After 15 minutes, remove the pan from heat and take out the whole spices.
Let the mixture cool down a bit and grind it to a smooth paste.
In the same pan, add butter and the remaining oil on medium heat. Add the ground paste back into the pan.
Add paneer and cook for 2 to 3 minutes on medium heat.
Garnish the paneer masala with coriander leaves and serve hot with naan or lacha parantha.
For a richer flavor, you can add cream to the masala before serving.
What is the best way to store leftover Paneer Masala?
To store leftover Paneer Masala, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it for up to a month. Just make sure to reheat it thoroughly before serving.
Can I make Paneer Masala vegan, and what are some good substitutions?
Yes, you can easily make Paneer Masala vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, replace butter with coconut oil or vegan butter to maintain the creamy texture without using dairy.
What are some good side dishes to serve with Paneer Masala?
Paneer Masala pairs wonderfully with naan, lacha parantha, or steamed basmati rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.
How can I adjust the spice level in Paneer Masala?
To adjust the spice level in Paneer Masala, you can add more or fewer spices according to your taste. For a milder version, reduce the amount of ginger and garlic, or omit any chili peppers if included. Conversely, for a spicier dish, consider adding green chilies or red chili powder.
What is the cooking process for making Paneer Masala from scratch?
To make Paneer Masala, start by heating oil in a pan and sautéing chopped onions, garlic, and ginger for 2-3 minutes. Then, add chopped tomatoes and cook for about 15 minutes. Once cooked, blend the mixture into a smooth paste. Return it to the pan, add butter and paneer, and cook for another 2-3 minutes. Finally, garnish with coriander leaves and serve hot.
