PANEER MASALA (No onion, No garlic)

Paneer masala is a most popular dish originated from North India. Even though it is originated from North India, it is commonly available all over India. It’ll definitely be one of the favorite dish for all age groups.

Paneer masala is usually made by adding paneer cubes to a tomato-based gravy along with few other spices. Onions, tomatoes, garlic, ginger and few other spices are the basic ingredients for paneer masala. But, this recipe is made without onions and garlic. This method of preparation comes under Jain food recipes, since Jain foods doesn’t include onion and garlic.

Paneer masala goes really well with chapatis, rotis and naan. It also goes really well with jeera rice and pulao. Since, it is made completely with tomatoes, it has a slight tangy flavour to it.

ABOUT THE RECIPE:

We make this recipe quite often in our home, especially during fasting. We don’t add onions and garlic during fasting and, this is probably one of our go-to recipe during fasting. It is really easy to make and, can be made within 30 minutes.

I’ve used homemade paneer for this recipe. Store bought paneer can also be used.

INGREDIENTS FOR PANEER MASALA:

• PANEER – 250 GMS
• TOMATOES (MEDIUM SIZE) – 10 NOS.
• CASHEWS (WHOLE) – 10 NOS
• GINGER – 2 INCH
• CUMIN SEEDS – 1 TSP
• GREEN CHILLIES – 2 NOS.
• CHILLY POWDER – 1 TBSP
• CORIANDER POWDER – 1/2 TBSP
• CUMIN POWDER – 1/2 TBSP
• GARAM MASALA – 1 TSP
• SALT – AS REQUIRED
• OIL – 3 TBSP
• KASURI METHI – 1 TBSP

HOW TO MAKE PANEER MASALA:

• Blend the ginger to a fine paste. Adding fresh ginger enhances the taste of the dish.

• Chop the tomatoes and blend them to make tomato puree. Keep it aside.
• Heat a kadai and, add 3 tbsp of oil to it.

• Once the oil is heated, add 1 tsp of cumin seeds to it.

• Then add the tomato puree to it. Mix it and, let it cook on medium flame for 5 minutes.

• After 5 minutes add the ginger paste and salt to it and, let it cook for other 5 minutes on medium flame.

• After 5 minutes, turn the flame to medium – low and then add 1 tbsp of chilly powder, 1/2 tbsp of coriander powder, 1/2 tbsp of cumin powder and 1 tsp of garam masala to it.

• Mix everything well and, let it cook on low flame for 2 minutes. The gravy will become thick.

• After 2 minutes, add the paneer cubes to it. Mix it well.

• Cover it with a lid and, let it cook on low flame for 2 minutes.

• Meanwhile, blend the cashews to a fine paste.

• After 2 minutes, open the lid and, add the cashew paste to the gravy.

• Mix it well. Turn the flame to medium and let it cook until it starts to boil.

• Once it starts to boil, add the slit green chillies to it. Let it cook for other 1 minute or until the gravy thickens.

• Take a tbsp of kasuri methi, gently crush it by holding it between the palm.

• Once the gravy thickens, add the crushed kasuri methi to the gravy and, turn off the flame.

* A tablespoon of fresh cream can also be added on top(optional).

YUMMY AND DELICIOUS PANEER MASALA IS READY.

SERVE IT WITH CHAPATHI, ROTIS OR NAAN.

I HAD MY PANEER MASALA WITH LAYER CHAPATHI.

VARIATIONS:

• Store bought paneer can also be used, instead of homemade paneer.
• Cashew paste can be replaced with half a cup of fresh cream.
• Adding green chillies is optional. It won’t alter the taste of the recipe.

NOTE:

Paneer can also be slightly sauteed in oil before adding to the gravy.(optional)

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PANEER MASALA (No onion, No garlic)

Recipe by foodpassion1513Course: Jain food, Paneer recipes, Vegetarian

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Paneer masala is a most popular dish originated from North India. Even though it is originated from North India, it is commonly available all over India. It’ll definitely be one of the favorite dish for all age groups.
Paneer masala is usually made by adding paneer cubes to a tomato-based gravy along with few other spices. Onions, tomatoes, garlic, ginger and few other spices are the basic ingredients for paneer masala. But, this recipe is made without onions and garlic. This method of preparation comes under Jain food recipes, since Jain foods doesn’t include onion and garlic.
Paneer masala goes really well with chapatis, rotis and naan. It also goes really well with jeera rice and pulao. Since, it is made completely with tomatoes, it has a slight tangy flavour to it.

Ingredients

• PANEER – 250 GMS

• TOMATOES (MEDIUM SIZE) – 10 NOS.

• CASHEWS (WHOLE) – 10 NOS

• GINGER – 2 INCH

• CUMIN SEEDS – 1 TSP

• GREEN CHILLIES – 2 NOS.

• CHILLY POWDER – 1 TBSP

• CORIANDER POWDER – 1/2 TBSP

• CUMIN POWDER – 1/2 TBSP

• GARAM MASALA – 1 TSP

• SALT – AS REQUIRED

• OIL – 3 TBSP

• KASURI METHI – 1 TBSP

Directions

• Blend the ginger to a fine paste. Adding fresh ginger enhances the taste of the dish.
• Chop the tomatoes and blend them to make tomato puree. Keep it aside.
• Heat a kadai and, add 3 tbsp of oil to it.
• Once the oil is heated, add 1 tsp of cumin seeds to it.
• Then add the tomato puree to it. Mix it and, let it cook on medium flame for 5 minutes.
• After 5 minutes add the ginger paste and salt to it and, let it cook for other 5 minutes on medium flame.
• After 5 minutes, turn the flame to medium – low and then add 1 tbsp of chilly powder, 1/2 tbsp of coriander powder, 1/2 tbsp of cumin powder and 1 tsp of garam masala to it.
• Mix everything well and, let it cook on low flame for 2 minutes. The gravy will become thick.
• After 2 minutes, add the paneer cubes to it. Mix it well.
• Cover it with a lid and, let it cook on low flame for 2 minutes.
• Meanwhile, blend the cashews to a fine paste.
• After 2 minutes, open the lid and, add the cashew paste to the gravy.
• Mix it well. Turn the flame to medium and let it cook until it starts to boil.
• Once it starts to boil, add the slit green chillies to it. Let it cook for other 1 minute or until the gravy thickens.
• Take a tbsp of kasuri methi, gently crush it by holding it between the palm.
• Once the gravy thickens, add the crushed kasuri methi to the gravy and, turn off the flame.
• A tablespoon of fresh cream can also be added on top(optional).
• YUMMY AND DELICIOUS PANEER MASALA IS READY.

Notes

• VARIATIONS:
  Store bought paneer can also be used, instead of homemade paneer.
  Cashew paste can be replaced with half a cup of fresh cream.
  Adding green chillies is optional. It won’t alter the taste of the recipe.
  
• NOTE:
  Paneer can also be slightly sauteed in oil before adding to the gravy.(optional)