Name: Paneer Musallam Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 block paneer (around 200g); Salt to taste; 1/2 teaspoon red chili powder; 2 tablespoons oil; 1 large onion, finely chopped; 2 tomatoes, pureed; 1 teaspoon ginger-garlic paste; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1/2 teaspoon red chili powder; Salt to taste; Water (as needed for gravy); Fresh cilantro, chopped (for garnish)

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Introduction

Paneer Musallam is a rich and flavorful Indian dish featuring a whole block of paneer simmered in a spiced tomato-based gravy. Its luxurious texture and aromatic spices make it perfect for special occasions or a cozy dinner at home.

The image shows a round, shallow metallic bowl filled with three large rectangular pieces of white paneer cheese, coated in a thick, rich orange-brown curry sauce that has visible herbs and spices scattered on top and mixed within. Fresh green herbs are sprinkled over the paneer and sauce, adding a dash of freshness. The bowl sits on a white marbled surface, with some fresh cilantro leaves spread around. In the background, there is a small brass bowl with slices of white onion and a green chili, as well as a separate bowl filled with white noodles. The lighting highlights the creamy texture of the sauce and the soft paneer cubes, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block paneer (around 200g)
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder
Salt to taste
Fresh cilantro, chopped (for garnish)
Water (as needed for gravy)

Instructions

Step 1: Marinate the paneer block with salt and red chili powder. Set it aside for 10-15 minutes to absorb the flavors.
Step 2: Heat oil in a pan and add cumin seeds. When they start to splutter, add the chopped onions and cook until they turn golden brown.
Step 3: Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
Step 4: Stir in the pureed tomatoes followed by coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook this masala mixture until the oil separates from it.
Step 5: Add water to the masala to create a gravy of your desired consistency.
Step 6: Gently place the marinated paneer into the gravy and simmer for 10-15 minutes, allowing the paneer to soak up the flavors and the gravy to thicken.
Step 7: Garnish with fresh chopped cilantro and serve hot with naan or rice.

Tips & Variations

For a richer taste, add a splash of cream or a dollop of yogurt to the gravy before simmering the paneer.
You can lightly pan-fry the paneer block before adding it to the gravy for a firmer texture.
Adjust the red chili powder according to your heat preference to balance the flavors perfectly.
Adding a pinch of kasuri methi (dried fenugreek leaves) can enhance the aroma and depth of the dish.

Storage

Store any leftover Paneer Musallam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the paneer from becoming rubbery, adding a splash of water if the gravy thickens too much.

How to Serve

A silver bowl holds three large white cubes of paneer covered with an orange-brown thick curry sauce that has visible mustard seeds and herbs, garnished with chopped green cilantro scattered on top and around the bowl. The bowl is placed on a white marbled surface. In the background, there is a white bowl filled with thin white noodles and a golden bowl containing sliced white onions and a green chili. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen paneer for this recipe?

Yes, you can use frozen paneer, but make sure to thaw and drain it well before marinating to avoid excess moisture in the gravy.

Is Paneer Musallam suitable for a vegan diet?

No, traditional paneer is a dairy product. For a vegan alternative, you might try using firm tofu prepared similarly, though the flavor and texture will differ.