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A plate of Paneer Musallam garnished with herbs and spices.

Paneer Musallam

A festive dish that blends rich spices and creamy textures, perfect for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Paneer
  • 400 g paneer (fresh and firm, cut into thick slabs) Quality paneer makes all the difference. If unavailable, firm tofu can be a vegetarian substitute.
  • 2 tablespoons oil (preferably ghee for richness)
For the Gravy
  • 2 large onions (finely chopped, preferably golden onions)
  • 4 ripe tomatoes (pureed)
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies (slit)
  • 1/2 cup yogurt (fresh and creamy) Can substitute with coconut yogurt for a dairy-free option.
  • 1 teaspoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves (for garnishing)

Method
 

Preparation
  1. Heat the oil in a large frying pan over medium heat.
  2. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
  3. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes.
  4. Stir in the pureed tomatoes and cook for approximately 5-7 minutes until the oil separates.
  5. Slowly add the yogurt, stirring continuously until well combined.
  6. Add garam masala, coriander powder, cumin powder, turmeric powder, and salt. Mix well and simmer for 5 minutes.
  7. Carefully add the paneer slabs to the sauce and let it simmer for another 5 minutes.
  8. Garnish with fresh coriander leaves before serving.

Notes

For a smoky flavor, cover the dish with foil and allow a heated piece of charcoal to smolder in it for a few minutes. Leftovers can be stored in the fridge for up to 3 days. Reheat gently.