Tangy Paneer Masala: A Flavorful Indian Cheese Recipe
30 minutes
1135 reads
About Tangy Paneer Masala: A Flavorful Indian Cheese Recipe
Transport your taste buds to India with this vibrant Tangy Paneer Masala! Imagine succulent paneer, kissed with warming spices and pan-fried to golden perfection, swimming in a rich and tangy tomato-based sauce.This luscious sauce, bursting with sautéed onions, ginger, garlic, and aromatic spices, infuses the paneer with incredible flavor. The result? A dish that's both comforting and invigorating, a true culinary adventure.Serve this flavorful Paneer Masala with fluffy roti, fragrant rice, or crispy puri for a truly satisfying Indian feast.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Paneer Marinade
- 250 gm Cottage Cheese fresh
- 1/2 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
For the Sauce
- Refined Oil or mustard oil
- 2 piece Cinnamon
- 2 Cardamom Pods
- 2 Bay Leaves
- 1 1/2 Chillies dried, red
- 1 tsp Fennel Seeds
- 3 Onions medium, chopped
- 2 Tomatoes medium, chopped
- 2 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 Chillies slit, green
- 1 1/2 tsp Salt or to taste
- 1/4 cup Coriander Leaves chopped, for garnish
For Serving
Instructions
- Chop 2 of the onions and 1 of the tomatoes. Roughly chop the remaining onion and tomato and set aside for the puree.
- Combine the roughly chopped onion and tomato with a pinch of ginger paste, garlic paste, and the slit green chilies. Blend into a smooth puree. Set aside.
- Cut the paneer into bite-sized cubes. Marinate with turmeric powder, red chili powder, and garam masala. This allows the paneer to absorb the flavors of the spices.
- Heat oil in a pan over medium heat. Lightly fry the marinated paneer cubes for 1-2 minutes until light golden brown. Remove from the pan and set aside. This helps the paneer retain its shape and texture when simmered in the sauce.
- In the same pan, add the fennel seeds, bay leaves, cinnamon, cardamom pods, and dried red chilies. Sauté for a few seconds until fragrant. Add the chopped onions and sauté until translucent.
- Add the chopped tomatoes and sauté for a minute until softened. Add the prepared onion-tomato puree and cook for 2 minutes, stirring occasionally.
- Add turmeric powder, garam masala, and red chili powder to the sauce. Stir well. Add 1-2 cups of warm water. Bring to a simmer. This creates a flavorful base for the paneer.
- Add the fried paneer cubes to the sauce. Season with salt. Simmer for 3 minutes, allowing the paneer to absorb the flavors of the sauce. Garnish with fresh coriander leaves. Serve hot with roti, rice, or puri.
Recipe Notes
Good To Know
- For extra crunch, lightly coat paneer cubes in cornstarch before pan-frying; this creates a crispier texture and helps the masala adhere better.
- Increase the tanginess by adding a splash of tamarind pulp or a squeeze of fresh lime juice just before serving.
- Serve with thinly sliced raw onions tossed in chaat masala for a street-food-style garnish and extra flavor.
- For a vegan version, substitute extra-firm tofu for paneer, pressing it well beforehand for a firm, chewy texture.
Expert Tips
- Don't overcrowd the pan when frying the paneer. Work in batches to ensure even browning and a crispy exterior.
- Adjust the spice level to your preference by adding more or less chili powder to the masala.
- Freshly grated ginger and garlic will enhance the flavor of the masala significantly.
Storage Instructions
- Store leftover Paneer Tangy Masala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on the stovetop or in the microwave, adding a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 255kcalCarbohydrates: 9gProtein: 10gFat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 1140mgFiber: 1gSugar: 6g
Pranjal Saikia
Articles: 1
4 Comments
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This is wonderful! Can’t wait to taste it.
Such a tempting dish! Thank you.
Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.