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Tuesday, October 21, 2008

Paneeer Masala

This is a very simple dish and do not require any grinding like conventional panneer masalas/kurmas. We had this for our dinner meal and my hubby enjoyed it thoroughly :-))
Serves 2


  • 170 gm or 6 oz Panneer
  • 1 Onion finely chopped
  • 1 Tomato finely chopped
  • Few Sprigs of Coriander leaves/Cilantro
  • 1 tbsp Oil
  • 1 tsp Jeera/Cumin Seeds
  • Pinch of turmeric
  • 1 tsp Garam Masala
  • 1 tsp Cumin/Jeera Powder
  • Pinch of turmeric
  • 1 tsp Garam Masala
  • 1 tsp Cumin/Jeera Powder
  • 1/2 tsp Pepper Powder
  • 1 1/2 tsp Coriander Powder
  • 1/2 tsp chili powder
  • salt to taste
  • 1 cup water


  • Heat Oil
  • Add Cumin seeds and toast it for 10 seconds.
  • Add onion and saute till it turns golden brown.
  • Add a pinch of turmeric and a part of salt. Turmeric should be fried in oil to reveal its true aroma.
  • Add chopped tomatoes and cover the pan for couple of minutes till it turns soft.
  • Add salt, garam masala, cumin powder, pepper powder,chili powder and coriander powder. Toast it for 2 min. Can add 1 or 2 tsp water if it sticks to the pan.
  • Add few sprigs of Cilantro leaves.
  • Add panneer. Fry it for 2-3 min till it blends with the masala.
  • Add water,cover the pan and cook on medium heat for 5 min.

Serving Suggestions: Decorate it with cilantro leaves. Can add 1tsp of lemon juice if you like it tangy.
Here the hot Panneer Masala is ready to be served with chappati/rotis