Paneer Masala with Secret Trick

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Put the 20 paneer cubes in a large bowl. Add ½ tsp chilli powder, ¼ tsp turmeric, ¼ tsp garam masala, 1 tsp ginger garlic paste and ¼ tsp salt. Mix well and marinate for 30 minutes.
2. Heat 1 tbsp ghee in a pan, add the marinated paneer and fry for about 1 minute, turning so all sides are well cooked. Set aside.
3. In a heavy-bottomed pan, dry roast 2 tsp coriander seeds, 1 tsp cumin, ¼ tsp pepper, 3 cloves, 2 cardamom pods, ½ inch cinnamon and ½ tsp fennel on low heat until aromatic.
4. Let the roasted spices cool completely, then blend them to a fine powder. Set aside.
5. In a large kadai, heat 2 tbsp ghee and 2 tbsp oil. Add 1 bay leaf, 2 cardamom pods, 1 inch cinnamon, 2 cloves and 1 tsp cumin, and sauté until aromatic.
6. Add 1 finely chopped onion and 1 tsp ginger garlic paste, and sauté until the onions turn golden brown.
7. On low heat, add the spice powder, ¼ tsp turmeric, 1 tsp chilli powder and ¾ tsp salt, and sauté until aromatic.
8. Add 2 finely chopped tomatoes and sauté until soft and mushy.
9. On low heat, add ½ cup whisked curd and stir constantly until it is well combined and oil separates from the mixture.
10. Add ½ cup water, or more as needed to reach the right consistency, then add the fried paneer and mix well.
11. Cover and simmer for 5 minutes, until the flavours are absorbed.
12. Stir in 1 tsp crushed kasuri methi, ¼ tsp garam masala and 2 tbsp finely chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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