Jhatpat Paneer Masala – Quick & Easy Cottage Cheese masala

I tried to come up with something really witty and smart for this post today. I wanted to break into poetry, use some heavy metaphors and jargons to sound really intelligent. But Wednesday had been woeful, and by the time I dragged myself home, I knew there was nothing good that will come out of my head.  But despite the lethargy, I remembered that there was some paneer at home and a bag of my frozen masala which I could combine and make the doleful Wednesday a little bit brilliant.




So this Jhatpat paneer masala happened. It took less than 30 minutes to put together and tasted like a dream. I looked at the pan of Paneer sitting so prettily after it was made and thought this is it, as long as I have a decent meal at the end of a long day this too shall pass.

Don’t you agree?


Recipe – Cooking time 30 minutes, serves 4

For the sauce:

3 large Onions roughly chopped

2 large Tomatoes roughly chopped

2 Bay leaves

1 tsp Vegetable Oil

Heat 1 Tsp Oil in a pan and add the Bay leaves. Add the roughly chopped Onions and cook until caramelized and translucent. Add the Tomatoes and cook till mushy.

Cool and grind to a puree.

You can increase the quantity of Onions and Tomatoes, puree and freeze this sauce in zip lock bags. I usually have 2 – 3 bags in the freezer for emergencies.

For the Paneer Masala

1 1/2 tsp Ginger Garlic paste

250 Gms Paneer cut into cubes

1 tablespoon crushed flaked Almonds and a few flaked Almonds for garnishing

2 Cardamoms

1 tsp Cumin seeds

1 tsp Turmeric powder

1 tsp Cumin powder

1 ½ tsp Red chili powder

Salt to taste

1 tsp Vegetable Oil

Freshly chopped Coriander

Heat Oil in a pan and add Cumin seeds and Cardamoms.

Add the Ginger Garlic paste and gently add the puree on a low flame being careful as the masala will splatter.

Add the Turmeric powder, Red chili powder,  Salt  & Cumin powder and mix well till the raw smell of the masalas evaporate.

Add the crushed Almond and mix well.

Add the Paneer, cover and cook for 5 minutes till the paneer is coated with the masala.

Add ½ cup of water if needed and let it come to a boil. Turn off the heat and garnish with freshly chopped Coriander and flaked Almonds.



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