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Paneer Musallam

Savory Paneer Musallam: A Festive Flavor Explosion

Paneer Musallam is a luxurious vegetarian dish featuring a whole block of paneer marinated in spices and simmered in creamy gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Paneer
  • 1 block Paneer Fresh block of paneer is essential for a creamy texture.
  • 1 teaspoon Salt Use to marinate for flavorful absorption before cooking.
  • 1 teaspoon Red Chili Powder Adjust to taste for desired heat level.
For the Gravy
  • 2-3 tablespoons Oil Ghee adds richness, whereas vegetable oil keeps it lighter.
  • 1 medium Onion Finely chopped; sauté until golden for enhanced sweetness.
  • 2 medium Tomatoes Ripe tomatoes, pureed for a smooth and luscious gravy.
  • 1-2 tablespoons Ginger-Garlic Paste Freshly made enhances the dish's aromatic depth.
  • 1 teaspoon Cumin Seeds Tempered in oil for a burst of earthy flavor.
  • 1 teaspoon Coriander Powder Adds complexity; no substitute needed in this recipe!
  • 1 teaspoon Turmeric Powder For its vibrant color and health benefits—it’s essential!
  • 1 teaspoon Garam Masala Adjust according to personal spice preference; it warms the dish.
  • 1 teaspoon Red Chili Powder For that kick; use sparingly for a milder taste.
  • 1 teaspoon Salt Essential seasoning—remember to adjust based on the dish’s flavor profile.
  • 1 cup Water To achieve the desired gravy consistency.
For Garnish
  • 1/4 cup Fresh Cilantro Adds a burst of freshness and beautiful color contrast.

Equipment

  • skillet

Method
 

Step-by-Step Instructions for Paneer Musallam
  1. Start by gently rubbing a fresh block of paneer with salt and red chili powder, ensuring it's coated evenly. Allow the paneer to marinate for about 10-15 minutes.
  2. In a large skillet, heat 2-3 tablespoons of oil over medium heat until shimmering. Add cumin seeds and let them sizzle until fragrant, about 30 seconds. Then, stir in finely chopped onions and sauté until golden brown, about 5-7 minutes.
  3. Add 1-2 tablespoons of ginger-garlic paste to the pan, cooking for another minute until the mixture is aromatic. Pour in the pureed tomatoes, along with coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir and let simmer until the oil separates from the masala, roughly 10-12 minutes.
  4. Adjust the gravy's consistency by adding a splash of water as needed. Gently place the marinated paneer into the pan, cover, and let it simmer on low heat for about 10-15 minutes.
  5. Once the Paneer Musallam has thickened to your desired consistency, turn off the heat. Garnish with freshly chopped cilantro and serve hot with naan, rice, or paratha.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 700mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 450mgIron: 2mg

Notes

For the best flavor, always opt for fresh ginger-garlic paste and ripe tomatoes. These ingredients elevate the dish’s overall aroma and richness.

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