Paneer Masala (Restaurant Style)
Serves: 3–4 people
Ingredients
- Paneer (Cottage Cheese) – 250 gm (medium cubes)
- Onion – 1 (finely chopped or blended)
- Garlic – 8 cloves (finely ground)
- Ginger – ½ inch piece (finely ground)
- Tomatoes – 7 (blanched, peeled, and blended into smooth puree)
- Cinnamon (Dalchini) – ½ inch piece
- Black cardamom (Moti Elaichi) – 1
- Kissan tomato sauce – 2 tbsp
- Black pepper powder – ¼ tsp
- Salt – to taste
- Red chilli powder – to taste
- Kitchen King masala – 1 tsp
- Chicken masala – 1 tsp
- Ghee – 3 tbsp
- Fresh cream – 2 tsp
- Kasuri methi (dried fenugreek leaves) – 2 tsp
- Sugar – 1½ tsp
- Water – as required
Method
- Heat ghee in a pan. Add onion, ginger, and garlic. Sauté until light golden and aromatic.
- Add tomato puree and cook on medium flame until it thickens and ghee starts separating.
- Add salt, red chilli powder, black pepper, Kitchen King masala, and chicken masala. Mix and cook for 1–2 minutes.
- In a separate small pan, boil cinnamon and black cardamom in ½ cup water. Strain and add this flavored water to the gravy.
- Add tomato sauce, sugar, and a little water (about ¼ cup). Mix well and simmer for 2–3 minutes.
- Add paneer cubes gently and cook for 1–2 minutes without breaking them.
- Crush kasuri methi between your palms and add it to the gravy. Mix well.
- Turn off the heat and finish with fresh cream. Mix gently and rest for 2 minutes before serving.
Serving Suggestions
- Serve hot with naan, roti, or paratha.
- Best paired with jeera rice or steamed basmati rice.
- Accompany with onion salad and lemon wedges for restaurant-style plating.
- Tastes best when served fresh and warm.
Tips
- Cook tomato puree until oil/ghee separates for rich flavor and color.
- Do not overcook paneer to keep it soft and tender.
- Always add cream at the end to maintain smooth texture.
- Kasuri methi should be added at the final stage for best aroma.
- Adjust spice levels according to taste.