Paneer Masala

Different method for making paneer masala

The method or procedure of making this paneer masala gravy is different than usual paneer gravy. Usually, we saute the onion-tomato puree till oil leaves from the sides. This method is called ‘Bhuno’. This requires too much cooking time. But for this recipe, no bhuno technique is used. Hence, it is quick to make. Even though we are not sauteing the onion-tomato puree, the flavors and taste of the gravy is still delicious. Trust me. Try this once, I am sure you will love this. In the bhuno method, we saute the tomato puree for a long time, so gravy usually gets the concentrated flavors of tomato. But here to get that similar flavors we are adding a tiny amount of tomato ketchup. It works like a charm. To thicken the gravy, cornstarch slurry is added. Because of this slurry, you won’t have the runny watery part in your plate separating from the gravy. The spices used are regular and usual. No fancy ingredients needed. As usual heavy cream aka malai is added at the end just like any other paneer dish to make it rich and creamy.

How to make Paneer Masala recipe?

1. Heat the ghee in a pan on medium heat. Once hot add black cardamom. Saute for a minute, you will get a nice aroma of it.
2. Add chopped onion, ginger, garlic, and green chili. Sprinkle some salt on it to speed up the process.
3. Mix well and cook.
4. Cook till onions get translucent.
5. Add chopped tomatoes.
6. Mix and cook till tomatoes are soft and slightly mushy.
7. Add plain yogurt.
8. Mix immediately and cook a minute. Turn off the stove. Let the mixture cool down a bit. Then Make smooth puree into blender or grinder.
9. Pour the prepared puree back into the pan.
10. Add water to make the gravy consistency. Simmer for 3-4 minutes.
11. While it is simmering, Prepare the cornflour slurry. In a small bowl, mix corn flour and water. Add it to the gravy. and stir well.
12. Add remaining salt, red chili powder, black pepper powder, and garam masala.
13. Mix well and simmer for 2 minutes.
14. Add ketchup and mix.
15. Mix in paneer cubes.
16. Add crushed kasoori methi and stir.
17. Add heavy whipping cream.
18. Mix well. Turn off the stove.
19. Lastly, add chopped cilantro leaves.
20. Mix well and paneer masala curry is ready to serve. Serving suggestion: Serve paneer curry with naan, paratha, kulcha or tandoori roti. Serve some sliced onion, lemon wedges and salted lassi on the side. It can be served with plain rice or jeera rice as well.