Pepper Paneer Masala

Pepper Paneer Masala

Masala Bowl consists of Pepper Paneer Masala, Cashew Pulav and Butter Methi Vegetables and Roasted Pappad.

Masala Bowl, well you might be wondering what is this. I make this frequently. Masala Bowl comprises of Paneer Pepper Masala Cashew Pulav and Butter Methi Vegetables. 

I will post Cashew Pulav and Butter Methi Vegetables very shortly.

Pepper Paneer Masala is a favourite Gravy in our Home. I make this often. Today in Masala Bowl, I have served this gravy with other items. 

I have used Pepper flavour in a mild proportion. Goes well with Tandoori roti, Butter Naan, Phulkas, Poori, Jeera rice and Plain Steamed rice too. 

Do try this Gravy dish and enjoy with your family and friends and Please Share this Recipe with  your family and friends.

Ingredients

Cubed fresh, soft, Paneer – 1 cup ( immerse it in boiling hot water with 1/4 teaspoon of turmeric powder. Mix well. Add the Paneer cubes. Cover it and keep aside till the time of use. Drain the Paneer and add it to the gravy )

Onion – 1 ( finely chopped )

Salt to taste

Kashmiri Chilli Powder – 1 teaspoon

Sugar – 1 teaspoon

Milk powder – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Cumin seed ( Jeera powder ) – 1/2 teaspoon

Water – 1/4 cup

Roast in oil and grind to a fine paste

Oil – 1 tablespoon

Black Pepper – 6 nos

Chopped onion – 1

Chopped tomatoes – 4

Chopped garlic – 1 teaspoon

Chopped ginger – 1/2 teaspoon

Heat a pan. Add the oil. Add in all the above mentioned ingredients. Sauté on medium flame for 5 minutes. Switch off the stove. Transfer the contents to a plate. Cool. Blend to a fine paste.

To Season

Oil – 3 tablespoons

Ghee ( clarified butter ) – 1 tablespoon

Cumin  seeds – 1 teaspoon

To Garnish

Coarsely powdered black pepper – little

Pepper Paneer Masala

Method

Heat a heavy bottomed broad pan. Season. Keep the flame in medium. First sauté the finely chopped onions. Sauté on sim flame till golden. Add the ground paste. Cover and cook on sim flame for 10 minutes till the raw smell goes. Add the salt to taste. Add the sugar and all the dry spice powders. Mix well. Sauté gently on sim flame for 5 minutes. Add 1/4 cup of water. Add the drained paneer. Mix gently. Keep the flame in  medium. Add the milk powder. Mix gently.  Cook till the gravy becomes thick. Once the oil starts to seep, switch off the stove. Garnish and serve hot.

Chef’s Tips

1) After adding the drained Paneer cubes mix gently. See that the Paneer cubes do not break.

2) Do not add lots of pepper. The gravy will become very hot and spicy.