Paneer Masala

We all were bored of eating same food everyday so I had plans of making Paneer Koftas for lunch.  I mashed boiled potatoes, mixed it very well with ginger garlic paste and kasoori methi and mixed all this with grated paneer, made small balls and started deep frying with hot oil. Koftas started melting in the oil :-(. . It was common sense not to fry grated paneer balls but I lacked it at that time :-). I was very disappointed looking at it and I wanted to throw all the kofta mixture straight in the bin. I was also tensed as it was almost lunch time and I didn’t know what to put in the ground masals. Milo made use of the kofta balls by making a starter with stuffed papad. It tasted amazing. See the below pic.

In the mean time I quickly went and I got frozen paneer from the stores and made this paneer masala. Both the dishes tasted good. We all liked it.

The basic ground masala is the same one used in Mushroom Masala.


200 grams fresh/frozen Paneer,

2 medium sized onion cut lengthwise,

1 small tomato,

1 tsp sahi jeera,

1 bay leaf,

½ tsp garam masala powder,

Salt to taste,

3 to 4 tsp cream (optional)

3 tsp oil

Grind to a fine paste the following –

5 cloves of garlic,

1” ginger,

2 green chilies,

3 tsp chopped coriander leaves,

1 tsp roasted poppy seeds,

½ tsp roasted badishep,

1 tsp roasted coriander seeds,

2 cloves,

2 pepper,

1 small piece of cinnamon,

8 cashew nuts,

½ tsp fresh/frozen grated coconut


Heat oil in a heavy bottom pan, crackle sahi jeera and fry bay leaf.

Now fry onion till golden brown. (Approx 5 minutes).

Put the ground paste in the fried onions and fry for another 4 to 5 minutes.

Now put the paneer, tomato and garam masala. Season with salt.

Cover the pan and let it cook till paneer is done.

Now mix in the cream and let it cook for 2 to 3 minutes.

Serve hot with roti/naan


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