Andhra Style Paneer Masala

Yields: map[Count:2]

Preparation time: map[Count:10]

Cooking time: map[Count:25]

Ingredients

  • 2½ cups onion (chopped)
  • 2 cup tomato (chopped)
  • 2 green chillies (chopped)
  • 1 green chilli (for paste)
  • ½ tbsp ginger
  • 2 tbsp garlic
  • 1 tbsp fennel seeds
  • ½ tbsp cumin seeds
  • 1 inch cinnamon
  • 1 tsp poppy seeds
  • 5 cloves
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 star anise
  • 1 sprig curry leaves
  • 1 tsp coriander powder
  • 1 tsp Guntur chilli powder
  • 400 g paneer (cubed)
  • ½ tsp turmeric powder
  • 1 pinch asafoetida
  • 1 pinch chilli powder
  • ½ tbsp oil
  • 1 tbsp oil for frying the paneer
  • 1 sprig of curry leaves (to be added to the gravy, raw)
  • 1 slice of lemon (optional)

Directions

  • Take the ginger, garlic, green chilli and a little salt, and make them into a paste.
  • In a dry pan, take the fennel seeds, the cumin seeds, the cinnamon, the poppy seeds and the cloves and roast the mixture until aromatic.
  • Once cooled, grind them into a fine powder.
  • In a pan, heat the oil and the ghee and add the star anise.
  • After about five seconds, add a sprig of curry leaves.
  • Add 1 tsp of cumin seeds to the hot oil.
  • After the cumin seeds crackle, add the prepared paste.
  • Fry until the garlic turns light nutty brown.
  • Add the chopped onions. Keep cooking until the onion turns dark golden brown.
  • Add the coriander powder and the chilli powder, and cook until the coriander turns aromatic.
  • Add the chopped tomato and green chillies.
  • Cook until the tomatoes turn mushy, and then the oil separates. Keep adding water as required, to ensure that the tomatoes cook fully.
  • In a container, take the cubed paneer, a pinch each of asafoetida and chilli powder, the turmeric powder, and the oil; coat the paneer with the spices.
  • Take some oil in a pan, heat it and add the marinated paneer.
  • Fry until the edges of the cubes turn golden. Set aside.
  • In the pan with the gravy, add a teaspoon of the prepared masala powder.
  • Add another sprig of curry leaves to the gravy.
  • Add the fried paneer.
  • Mix well and serve with a slice of lemon.

Category: Main course

Cuisine: South indian

Tags: Paneer • Spicy

inspired by Ranveer Brar from Ranveer Brar