Introduction

 

Hey there, fellow foodies! Let me take you on a flavorful journey through my personal favorite recipe - Masala Wala Paneer. Picture this: a rich blend of spices enveloping succulent cubes of paneer, each bite bursting with a symphony of flavors. But before I delve into the details, let me share a little anecdote about how I stumbled upon this culinary gem.

 

It was a lazy Sunday afternoon, and the aroma of spices wafting from the kitchen was irresistible. Intrigued, I peeked in to find my mother experimenting with a new paneer recipe. The sizzle of the spices and the vibrant colors dancing in the pan were enough to pique my curiosity. With eager anticipation, I took my first bite of Masala Wala Paneer, and let me tell you, it was love at first bite!

 

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Recipe of Masale wala Paneer

 

Ingredients:

 

• 2 tbsp Oil
• 2 Black cardamoms
• 3 Green cardamoms
• 1 Star anise
• 2 Bay leaves
• 4-5 Cloves
• 1 inch Cinnamon stick
• 2 Green chillies, slit
• 1/2 cup Chopped onion
• 1/2 cup Curd
• 2 tbsp Besan (gram flour)
• 1 tbsp Kasoori methi (dried fenugreek leaves)
• 1 tbsp Red chilli powder
• 1/2 tbsp Turmeric powder
• 1/2 tbsp Coriander powder
• 1 tbsp Ginger & garlic paste
• 1/2 tbsp Salt
• 1/2 cup Fresh tomato puree
• Water, as required
• 200 g Paneer cubes
• 1/2 tbsp Chopped coriander
• 1 tbsp Butter

For Masala:

• 1/2 tbsp Jeera (cumin seeds)
• 1 tbsp Coriander seeds
• 10-12 Black peppercorns
• 1 tsp Saunf (fennel seeds)

 

 

Instructions:

 

1. Prepare Masala:

   • Heat a pan and lightly toast jeera, coriander seeds, black peppercorns, and saunf.
   • Transfer them to a mortar and pestle and pound them to a coarse texture. Set aside.

2. Fry Paneer:

   • Deep fry paneer cubes until they turn light golden brown. Set aside.
   • 

3. Prepare Gravy:

   • Heat oil in a pan and add black cardamoms, green cardamoms, star anise, bay leaves, cloves, cinnamon, and slit green chillies. Let them crackle.
   • Add chopped onions and cook until they turn brown.
   • Add ginger-garlic paste and sauté until the raw smell disappears.
   • In a bowl, mix curd, besan, kasoori methi, red chilli powder, turmeric powder, and coriander powder to make a paste.
   • Add this paste along with pounded masala to the pan and sauté.
   • Add salt, tomato puree, and cook for 5-6 minutes.
   • Then, add some water and cook for a while until the gravy thickens.
   • 

4. Assemble:

   • Add the fried paneer cubes to the gravy and cook for 5-10 minutes on medium flame.
   • Finally, add butter, chopped coriander, and the remaining pounded masala. Mix well.

5. Serve:

   • Masale wala Paneer is ready to serve.
   • Garnish with fresh coriander leaves and serve hot with roti or rice.
   • 

 

Enjoy your flavorful Masale wala Paneer!

 

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About the Recipe

 

Masala Wala Paneer is a beloved North Indian dish that combines the richness of paneer with a medley of aromatic spices. Originating from Punjab, this dish is a staple at weddings and festive gatherings. The paneer is first marinated in a fragrant spice blend and then pan-fried to golden perfection before being simmered in a luscious gravy. The addition of fresh tomatoes and homemade spice paste lends depth and complexity to the dish, making it a favorite among both vegetarians and meat-lovers alike.

 

 

Cooking Tips

 

• Ensure the paneer is at room temperature before marinating to allow the spices to penetrate evenly.
• Use homemade spice paste for an authentic flavor profile.
• Adjust the level of spice according to your preference by varying the amount of green chilies used.

 

 

Pairing Guide

 

Masala Wala Paneer pairs wonderfully with fluffy naan or steamed basmati rice. For a complete meal, serve it with a side of cucumber raita and crisp papadums. For a refreshing contrast, pair it with a cool mint chutney or tangy tamarind sauce.

 

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Frequently Asked Questions about Masala Wala Paneer

 

1. Can I use store-bought paneer for this recipe?

   • Yes, store-bought paneer works just fine, but homemade paneer will yield the best results.

2. How long can I marinate the paneer for?

   • It's best to marinate the paneer for at least 30 minutes to allow the flavors to meld together.

3. Can I make this recipe vegan?

   • Absolutely! You can substitute paneer with tofu and use plant-based yogurt for marinating.

4. Can I freeze Masala Wala Paneer?

   • Yes, you can freeze the cooked paneer in an airtight container for up to a month. Just thaw and reheat before serving.

5. Is this dish spicy?

   • The level of spice can be adjusted according to your preference. You can increase or decrease the amount of green chilies used.

6. Can I substitute any spices in the recipe?

   • Feel free to customize the spice blend according to your taste buds. Experiment with different combinations for a unique flavor profile.

7. What side dishes pair well with Masala Wala Paneer?

   • Naan, rice, cucumber raita, and papadums complement the flavors of Masala Wala Paneer perfectly.

8. How do I prevent the paneer from becoming rubbery?

   • Avoid overcooking the paneer, as it can become rubbery. Cook it just until golden brown and tender.

9. Can I make this dish ahead of time?

   • Yes, you can prepare the paneer and gravy ahead of time and assemble them just before serving.

10. Is Masala Wala Paneer a healthy dish?

    • Paneer is a good source of protein and calcium, but the dish may be high in fat due to the use of oil and ghee. Enjoy it in moderation as part of a balanced diet.

 

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