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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
