Description
Paneer Musallam is a luxurious and flavorful vegetarian dish featuring a whole block of paneer in a rich, tangy tomato-based gravy. It’s a perfect centerpiece for gatherings and a nutritious, comforting meal.
Ingredients
- 1 block Paneer (substitute with tofu for vegan)
- 2–3 tablespoons Oil (vegetable or ghee)
- 1 medium Onion (red or yellow)
- 2–3 cups Tomatoes (or canned tomato puree)
- 1–2 tablespoons Ginger-Garlic Paste
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chili Powder
- Salt to taste
- 1/4 cup Fresh Cilantro
- 1 cup Water
Instructions
- Season paneer with salt and red chili powder. Marinate for 10-15 minutes.
- Heat oil in a large pan. Add cumin seeds and let them splutter (30 seconds).
- Add chopped onions and sauté until golden brown (5-7 minutes).
- Stir in ginger-garlic paste and cook until aromatic (1-2 minutes).
- Add pureed tomatoes, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Simmer until thickened (10-12 minutes).
- Pour in water to reach desired consistency and stir.
- Gently add marinated paneer to the gravy. Cover and simmer for 10-15 minutes.
- Garnish with fresh cilantro and serve hot with naan or basmati rice.
Notes
- Substitute paneer with firm tofu for a vegan version.
- Add extra vegetables like peas or spinach for added nutrition.
- Adjust chili powder for desired spice level.
- For a creamier gravy, add coconut milk or cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months; thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
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