Paneer Musallam Recipe
Paneer Musallam is an elegant and flavorful Indian dish featuring a whole block of paneer marinated and simmered in a richly spiced tomato-onion gravy. This luxurious recipe offers tender paneer infused with robust spices, making it perfect for special occasions and festive meals. Served hot with naan or rice, it combines the creaminess of paneer with a vibrant, aromatic sauce for a truly satisfying dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Paneer
- 1 block paneer (around 200g)
- Salt to taste
- 1/2 teaspoon red chili powder
Gravy
- 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)
Instructions
- Marinate the Paneer: Sprinkle salt and red chili powder evenly over the whole paneer block. Set it aside for 10-15 minutes to allow the spices to penetrate slightly into the paneer.
- Prepare the Gravy Base: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and wait for them to splutter. Then add the finely chopped onions and sauté until they turn golden brown, which brings out their sweetness and depth of flavor.
- Add Aromatics: Stir in 1 teaspoon ginger-garlic paste and cook for 1-2 minutes until it releases a fragrant aroma, ensuring the base of your gravy is flavorful.
- Cook the Tomato Masala: Pour in the pureed tomatoes, followed by coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook this mixture, stirring occasionally, until the oil separates from the masala, indicating that the spices are well-cooked and flavors melded.
- Simmer the Paneer: Add water to the pan to create a slightly thick gravy consistency. Carefully place the marinated paneer block into the gravy, reduce the heat to low, cover, and simmer gently for 10-15 minutes. This allows the paneer to absorb the rich flavors of the gravy as it thickens.
- Garnish and Serve: Once the gravy is thick and paneer is tender, remove from heat. Garnish with freshly chopped cilantro and serve hot with naan bread or steamed rice for a complete meal.
Notes
- Use fresh paneer for the best texture and taste.
- Adjust the red chili powder to your preferred spice level.
- Ensure the gravy is not too watery; it should coat the paneer nicely.
- For a creamier version, add a splash of cream or cashew paste towards the end of cooking.
- Garnishing with fresh cilantro adds a fresh herbal note that complements the spices.
Keywords: Paneer Musallam, Indian paneer recipe, spiced paneer gravy, vegetarian Indian main dish, whole paneer curry
Find it online: https://bakedbylisa.com/paneer-musallam-recipe/
