This is one of my family’s favourite paneer dishes. The list of ingredients may seem quite lengthy, but the end result is worth it. I use milk with cornstarch dissolved in it instead of cream. But you could use cream, if you wish.
This dish never fails to please and satisfy even the most picky eaters!
The ingredients all freshly ground.
The masala paste, frying
Paneer masala. Ready to be served.
Paneer, cut into small pieces – 300 g.
Tomatoes – 2, finely chopped
Milk – 1/2 cup
Cornstarch – 1 tsp.
To be ground into a paste:
Onion – 1
Tomatoes – 2
Garlic – 2 cloves
Ginger – 1 inch
Cinnamon – 2 pieces, 1 inch each
Cloves – 2
Cardamom – 5
Red chillies – 3 (de-seeded)
Fresh coconut – 1 tbsp.
Cut the paneer into 1 inch pieces and soak them in warm salty water. This softens the paneer.
Grind all the ingredients in the “To be ground” list. This is your spice paste.
Heat 2 tbsp. oil in a big wok on medium heat.
Add the spice paste to the wok.
Stir-fry for about 4 minutes. Add the chopped tomatoes to the paste and let it cook together, until the tomatoes are softened.
Add the paneer pieces to the wok, mix in well, and cook for another 10 minutes.
Dissolve the cornstarch in the milk, and add to the contents of the wok. Cook on medium heat until the mixture thickens. Turn off the heat.