Paneer masala is a north indian gravy for chapathi or roti. Below is my version of paneer masala which is very easy to prepare.
Paneer masala
Ingredients :
- Paneer - 200 gms
- Red bell pepper - 1 (you can substitute with green bell pepper)
- Onion (cut length-wise) - 1
- Ginger & Garlic paste
- Dhaniya powder - 1 tsp
- Jeera powder - 1 tsp
- Turmeric - 1/4 tsp
- Red chilli powder - 1 tsp
- Tomato Ketchup - 1 tablespoon (you can substitute with tomato puree)
- Garam masala - 1 tsp
- Salt
- Milk - 1 cup
- 1tsp oil and 1 tsp jeera for seasoning
- Coriander - few strands
- Lemon juice - 1 tsp
Method:
- In a vessel mix the following ingredients to form base for the gravy : Dhaniya powder, jeera powder, turmeric, red chilli powder, tomato ketchup, garam masala by adding milk to form a paste (add milk slowly. ensure no lumps are formed) and keep aside.
- In a kadai heat little oil and add jeera. Once it starts giving a nice aroma, add ginger and garlic paste. Then add onion and fry till it turns translucent. Add Red bell peppers and fry till they are nicely cooked.
- To this, add the base gravy prepared in step 1 and paneer (sliced into cubes) and bring it to a boil (by covering the vessel with a lid). You add more milk if you feel the gravy is thick.
- Add salt and lemon juice (once cooled).
- Garnish coriander and serve hot.
