This Paneer Masala is made with cubed, pan-fried paneer, but subbing in some extra firm tofu will work just as well if you want to make it vegan. Omitting the paneer/tofu altogether works too- I usually make an all veggie version when I don’t have paneer on hand!
Paneer Masala
Servings: 5
Ingredients
- 1 tsp whole cumin
- 1 tsp whole coriander
- 1/4 cup cilantro
- 1 onion chopped
- 3 garlic cloves minced
- 1 inch piece ginger minced/grated
- 2 tsp sriracha 1/3 cup raw cashews
- 1 cup diced tomato
- 1 tsp salt
- 1/2 cup water + 1.5 cups water
- 1.5 cups paneer cubed
- 1 cup cauliflower cut into bite sized pieces
- 1 cup diced carrot
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 3 tsp garam masala
- 2 tsp kasuri methi crushed
Instructions
- Add one tbsp butter and 2 tbsp olive oil to a heavy bottomed pot.
- Sauté cubed paneer until golden, then use a slotted spoon to remove and set aside.
- Add a little more oil (approximately 1 tbsp) and add the cumin, coriander, and onions.
- After 5 min, add the garlic, ginger, sriracha, raw cashews, cilantro, tomatoes, and salt.
- Sauté until reduced and cooked through.
- Transfer onion/tomato mixture to a blender and blend on high until smooth.
- Return blender mixture (masala) to the pot, along with 1.5-2 cups water.
- Add garam masala and mix well.
- Taste and add a little more salt if needed.
- Add your chopped vegetables and paneer.
- Mix well to combine and let simmer for 20 min, stirring occasionally.
- Add the crushed kasuri methi and simmer for an additional 5-10 minutes.
- Garnish with chopped cilantro and serve over rice or with chapathi/roti/naan!
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