Khada Masala Paneer Recipe as the name suggests is a fine motley of umpteen, authentic spices finely sautéed with paneer and onions. Here is how to make it.
Paneer is one of the most sought after ingredient in my kitchen and I think most Indian love it in their dishes. Be it while making sabzis like Paneer Burji or starters like Paneer Aloo Tikki or sweet like Paneer Kheer, Paneer is this one ingredient that never lets me down whenever I am supposed to prepare a dish on a pretty short notice.
And the best part about paneer is that everyone loves eating anything made from it at my home and also as it is full of protein, good for bone health, combats diabetes, helps for weight loss, it is full of magnesium and potassium, even I feel like using it as often as I can!
To treat my clan with a more royal and nuanced sabzi, I made Khada Paneer Masala Recipe yesterday and as expected it turned out incredibly finger licking!
Khada Masala Paneer Recipe as the name suggests is a fine motley of umpteen, authentic spices finely sautéed with paneer and chopped or sliced onions. With the usage of the choicest spices like black cardamom, cloves, cinnamon, black peppercorns, javitri, dry red chillies, Paneer Khada Masala brings out the best version of a pungent sabzi on the table.
I like the semi dry version of this dish but you can make it into a gravy dish as well by adding a cup of water to it.
The dish is very easy to cook. You just have to heat oil and fry dry whole spices and onion until it is golden brown. Add the paneer cubes and stir for a few minutes. Garnish with loads of fresh coriander and lemon juice and the dish is ready to be served.
It can be relished with any Indian flatbread of your choice and be tried with any dal and Zeera Rice as well!
Already drooling over this one, aren’t you? Then, get started and note down its recipe:
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Khada Masala Paneer Recipe
Khada Masala Paneer Recipe
Khada Masala Paneer Recipe as the name suggests is a fine motley of umpteen, authentic spices finely sautéed with paneer and onions.
- 4 tbsp Vegetable Oil
- 3-4 Black cardamom
- 5-6 Cloves
- 2 inch Cinnamon
- 5-6 Black peppercorns
- 1 Javitri
- 3-4 Dry Red Chillies
- 1 cup Onion Thinly Sliced
- Salt to taste
- 300 g Paneer Cubed
- 2 tbsp Fresh Coriander Chopped
Heat vegetable oil in a karahi.
Coarsely grind black cardamom, cloves, cinnamon, black peppercorns and javitri in a mortar Pestle.
Add them in the oil and fry for a few seconds.
Add onion and salt and fry on medium low heat until golden brown.
Now add paneer and cook for 2-3 minutes.
Garnish with fresh coriander.
Fry the onions on medium heat until they are nicely browned. Keep stirring while frying.
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