Description
Paneer Musallam is a creamy, protein-packed vegetarian dish that features paneer marinated and simmered in a rich gravy.
Ingredients
Scale
- 1 block Paneer (about 200g)
- to taste Salt
- 1 tsp Red Chili Powder (adjust for heat preference)
- 2–3 tbsp Oil (or ghee for richer flavor)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped or pureed)
- 1–2 tbsp Ginger-Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder (use sparingly)
- 1 tsp Garam Masala (adjust to preference)
- to taste Fresh Cilantro (for garnish)
- 1–2 cups Water (or vegetable stock)
Instructions
- Begin by rubbing a generous amount of salt and red chili powder onto the whole block of paneer, ensuring it’s evenly coated. Let the paneer marinate for 10-15 minutes.
- In a large, heavy-bottomed pan, heat 2-3 tablespoons of oil over medium heat until shimmering. Add 1 teaspoon of cumin seeds and allow them to splutter.
- Introduce finely chopped onions and sauté for about 7-8 minutes until they turn golden brown.
- Stir in 1-2 tablespoons of ginger-garlic paste into the pan and cook for 1-2 minutes.
- Add in 2 finely chopped or pureed fresh tomatoes along with 1 teaspoon each of coriander powder, turmeric powder, garam masala, red chili powder, and salt to taste. Cook for about 5-7 minutes.
- Pour in 1-2 cups of water to achieve desired gravy consistency and add marinated paneer. Let it simmer on low heat for 10-15 minutes.
- Garnish with freshly chopped cilantro and serve hot with naan or steamed basmati rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 50 mg