Paneer Masala is a delightful, creamy side dish that's super easy to whip up and packed with flavor. Personally, I really enjoy this dish, especially since I'm a big fan of paneer! The blend of paneer, cooking cream, and pav bhajji masala creates a uniquely tasty experience. It's sure to impress your family and friends!
We've all probably heard of paneer butter masala, so how different is paneer butter masala to this recipe? Are they the same? Well, they're actually quite different in preparation and taste. Paneer butter masala is a popular Indian dish made with a rich, nutty, buttery, and creamy sauce, often featuring loads of ingredients like butter, tomatoes, cashew paste, and cream for a slightly sweet flavor. It also includes spices like Kashmiri chili powder, cardamom, cinnamon, coriander, cumin, and more.
On the flip side, this dish is a simpler version without a nutty base. It uses onion and tomato paste with chili powder, coriander powder, and pav bhaji masala, plus a bit of fresh cream. It's a straightforward and tasty paneer dish, perfect for a quick lunch or dinner with roti, naan, or chapati. If you're like me and love the pav bhaji flavor, then this dish is definitely going to impress you!
Like I mentioned, this is a fantastic side dish for your chapati, roti, naan, and paratha. If you're in the mood for rice, try pairing it with simple Peas Cheese Pulao, Vegetable Biryani, or Gobi Matar Pulao. And if you're on the hunt for another paneer dish, there's also the Paneer Sabzi Recipe, which is similar to this recipe and super quick to whip up.
Paneer Masala is a delectable Indian dish known for its rich and creamy texture combined with a delightful burst of spices. This recipe begins with the aromatic roasting of cashew nuts in ghee, imparting a nutty undertone. It integrates the sweetness and warmth of sautéed onion paste and the spiciness of Paneer Masala, balanced with the tanginess of ground tomatoes. The addition of cream and butter infuses the dish with an unparalleled richness, while the garnishing of fresh coriander leaves and roasted cashews adds a fragrant and crunchy finish. Perfectly paired with soft naan, fluffy pulaos, or traditional roti, this Paneer Masala offers a harmonious blend of flavors that promise a comforting and soul-satisfying meal.
Roast the Cashews: In a pan, heat 2 tbsp of ghee over low flame. Add the cashew nuts and roast until golden brown. Remove and set aside.
Prepare the Base: In the same pan, add the fennel seeds to the remaining ghee and let them crackle.
Cook the Onions: Add the ground onion paste to the pan and cook over medium flame for 5-7 minutes, or until the oil separates.
Add Spices: Stir in the red chili powder, pav bhaji masala powder, and salt. Cook for another 2 minutes over low flame.
Tomato Mixture: Add the ground tomatoes and mix well. Then, add the coriander powder and stir to combine. Cover the pan and cook over low flame for 10 minutes, or until the oil separates.
Add Water: Pour in 1 cup of water and bring to a boil, cooking for another 2 minutes.
Cook the Paneer: Gently add the paneer cubes and toss to coat. Cover the pan again and cook for 5 minutes to allow the paneer to absorb the flavors.
Finish with Cream and Butter: Stir in the cooking cream and butter, mixing over low flame for 2 minutes until well combined.
Garnish and Serve: Add the chopped coriander leaves and the roasted cashew nuts. Serve hot with your favorite pulao, naan, or roti.
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