Why you should try paneer masala
This Paneer Masala is perfect for a quick dinner because it comes together in just over half an hour. The combination of ginger, garlic and ground spices creates a base that is both aromatic and satisfying. It is a great way to enjoy a restaurant quality meal at home without using complicated techniques. Using double cream gives the sauce a velvet texture that perfectly complements the golden fried cheese.
How to cook paneer masala
Fry the cheese: Cut the paneer into small and even cubes. Heat a little oil in a large frying pan and fry the cheese until the sides turn golden brown. Remove the cubes from the pan and set them aside on a plate for later. This step helps the cheese keep a firm texture in the Paneer Masala sauce.
Cook the base: Add the remaining oil to the pan and fry the finely chopped onion until it is soft and translucent. Stir in the ginger garlic paste and cook for one minute until the raw smell disappears. Add the chopped tomatoes and cook them down until they become a thick and smooth paste. This concentrated base is essential for a good Paneer Masala.
Add the spices: Lower the heat and stir in the turmeric, garam masala and chili powder. Let the spices cook for a minute to release their natural oils and flavour. Pour in the double cream slowly while stirring constantly to create a rich and orange gravy. Add a small splash of water if you find the sauce is becoming too thick.
Combine and simmer: Return the fried paneer cubes to the pan and stir gently to ensure they are fully coated. Let the curry simmer for a few minutes so the cheese can absorb the spices. Season with a pinch of salt and finish with plenty of fresh coriander. Serve the Paneer Masala while it is hot and fresh.
Tips to make paneer masala even better
If the paneer cheese feels a little firm, you can soak the cubes in warm water for ten minutes before you start cooking. This makes the cheese much softer and gives it a better texture in the final dish. For a lighter Paneer Masala, you can use Greek yogurt instead of double cream. Just make sure the pan is on a low heat when you add the yogurt to stop it from curdling.
Freshly chopped tomatoes always provide a better flavour than canned ones for this specific recipe. You can also add a handful of green peas to the sauce to add extra colour and nutrition to the meal. Making sure the onions are cooked slowly until they are very soft will result in a much smoother Paneer Masala sauce.
You might also enjoy
cod en croute,
tuna mousse in choux buns or
pasta with mussels.
