Name: Paneer Musallam: Whole Block of Marinated Paneer Cooked in Rich Spiced Tomato Gravy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 block paneer (around 200g); Salt to taste (for marination); 1/2 teaspoon red chili powder (for marination); 2 tablespoons oil; 1/2 teaspoon cumin seeds; 1 large onion, finely chopped; 1 teaspoon ginger-garlic paste; 2 tomatoes, pureed; 1/2 teaspoon coriander powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1/2 teaspoon red chili powder; Salt to taste; Water (as needed for gravy); Fresh cilantro, chopped

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Introduction

Paneer Musallam is a luxurious Indian dish featuring a whole block of paneer simmered in a richly spiced tomato-based gravy. Its tender texture combined with a flavorful blend of spices makes it perfect for special occasions or a comforting meal at home.

A silver bowl holds three thick, rectangular white paneer pieces covered in a rich, orange-colored curry sauce, which has a smooth yet slightly chunky texture with visible herbs and spices. The curry sauce spreads around the paneer pieces, partially soaking the bottom of the bowl. Fresh green chopped cilantro is sprinkled on top and around the paneer, adding a bright contrast to the orange curry. The bowl is placed on a white marbled surface, with some scattered cilantro leaves nearby. In the blurred background, there is a bowl with white noodles and another white bowl with sliced white onions and a green chili. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block paneer (around 200g)
2 tablespoons oil
1 large onion, finely chopped
2 tomatoes, pureed
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder
Salt to taste
Fresh cilantro, chopped (for garnish)
Water (as needed for gravy)

Instructions

Step 1: Marinate the paneer block with salt and red chili powder. Set aside for 10-15 minutes to absorb the flavors.
Step 2: Heat oil in a pan and add cumin seeds. When they begin to splutter, add the chopped onions and cook until golden brown.
Step 3: Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
Step 4: Stir in the pureed tomatoes, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Cook the mixture until the oil separates from the masala, indicating the spices are well-cooked.
Step 5: Add water to the masala to form a gravy of your desired consistency.
Step 6: Gently place the marinated paneer into the gravy and let it simmer for 10-15 minutes. This allows the paneer to absorb the spices and the gravy to thicken slightly.
Step 7: Garnish with fresh chopped cilantro and serve hot with naan, rice, or paratha.

Tips & Variations

For a richer flavor, lightly pan-fry the marinated paneer before adding it to the gravy.
You can add a splash of cream or cashew paste to the gravy for added creaminess.
Adjust the red chili powder to suit your preferred spice level.
Serve with basmati rice or Indian breads like naan or paratha for a complete meal.

Storage

Store Paneer Musallam in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a little water if the gravy thickens too much. It’s best enjoyed fresh but can be reheated carefully without losing its flavor or texture.

How to Serve

The dish features three thick blocks of white paneer, partially submerged in a rich, orange curry sauce with a slightly grainy texture, indicating a spiced blend. The curry covers the base of a round, shallow silver bowl, with the paneer pieces neatly arranged close together in the center. The top of the paneer and sauce are garnished with finely chopped fresh green herbs, adding contrast to the warm tones of the curry. The bowl is placed on a white marbled surface, with some scattered small green herb pieces around it. Nearby, a bowl of white rice noodles and some fresh coriander sprigs are visible, adding context to the meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen paneer for this recipe?

Yes, frozen paneer can be used but thaw it completely and drain any excess water before marinating to prevent the gravy from becoming watery.

How do I know when the gravy is cooked properly?

The gravy is ready when the oil begins to separate from the masala, and it thickens slightly. This indicates the spices are well cooked and flavors have developed fully.