Paneer Musallam Recipe

Introduction

Paneer Musallam is a rich and flavorful Indian dish featuring a whole block of paneer cooked in a spiced tomato gravy. It’s perfect for special occasions or a comforting meal that impresses with its vibrant taste and tender texture.

Ingredients

• 1 block paneer (around 200g)
• 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
• Fresh cilantro, chopped (for garnish)
• Water (as needed for gravy)

Instructions

1. Step 1: Marinate the paneer block with salt and red chili powder. Set aside for 10-15 minutes to allow the flavors to develop.
2. Step 2: Heat oil in a pan over medium heat and add cumin seeds. When they start to splutter, add the finely chopped onions and cook until golden brown.
3. Step 3: Add ginger-garlic paste to the onions and cook for 1-2 minutes until fragrant.
4. Step 4: Stir in the pureed tomatoes along with coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook the mixture until the oil begins to separate from the masala.
5. Step 5: Pour in enough water to create a smooth gravy and bring it to a gentle simmer.
6. Step 6: Carefully place the marinated paneer block into the gravy. Cover and simmer for 10-15 minutes, allowing the paneer to absorb the flavors and the gravy to thicken.
7. Step 7: Garnish with fresh chopped cilantro and serve hot, ideally with naan or steamed rice.

Tips & Variations

• For a richer taste, you can add a splash of cream or coconut milk while simmering the gravy.
• Grill or lightly pan-fry the paneer before marinating to add a smoky flavor and firmer texture.
• Adjust the red chili powder to your heat preference or substitute with paprika for milder spice.
• Fresh fenugreek leaves (kasuri methi) added to the gravy can provide an extra layer of aroma and flavor.

Storage

Store any leftover Paneer Musallam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little water if the gravy thickens too much. Avoid overcooking on reheating to keep the paneer tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought paneer for this recipe?

Yes, store-bought paneer works well. If it’s very firm, soaking it in warm water for 10 minutes can help soften it before marinating.

Is Paneer Musallam suitable for freezing?

While you can freeze it, the texture of paneer may become slightly crumbly after thawing. For best results, store it fresh and consume within a couple of days.

Paneer Musallam Recipe

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★★★★★

4.7 from 125 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Paneer Musallam is a rich and flavorful North Indian dish featuring a whole block of marinated paneer simmered in a spiced tomato-based gravy. The paneer absorbs the aromatic spices, creating a delightful vegetarian main course perfect for special occasions or hearty everyday meals.

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Ingredients

Scale 1x2x3x

Paneer

• 1 block paneer (around 200g)

Marinade

• 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

Garnish

• Fresh cilantro, chopped

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Instructions

1. Marinate the Paneer: Marinate the paneer block evenly with salt and red chili powder. Allow it to rest for 10-15 minutes so the flavors infuse the paneer.
2. Prepare the Gravy: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Then add the finely chopped onions and sauté until they turn golden brown.
3. Add Aromatics and Spices: Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Next, add the pureed tomatoes, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook this masala mixture on medium heat until the oil separates from the mixture, indicating it’s well cooked.
4. Simmer the Paneer: Add enough water to the masala to form a smooth gravy of your desired consistency. Gently place the marinated paneer block into the gravy. Cover and let it simmer on low heat for 10-15 minutes so the paneer absorbs the flavors and the gravy thickens.
5. Garnish and Serve: Turn off the heat, garnish the dish with freshly chopped cilantro, and serve hot. Paneer Musallam pairs wonderfully with naan, roti, or steamed rice.

Notes

• Use fresh paneer for the best texture and taste.
• Adjust the red chili powder according to your spice preference.
• To make the gravy richer, you can add a splash of cream or cashew paste towards the end of cooking.
• Ensure the paneer simmers gently so it doesn’t break apart.
• This dish is best served fresh but can be refrigerated and reheated gently.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Paneer Musallam, Indian paneer recipe, vegetarian main dish, spiced paneer gravy, paneer curry