Paneer Musallam: Whole Block of Marinated Paneer Cooked in Rich Spiced Tomato Gravy Recipe
Paneer Musallam is a luxurious Indian vegetarian dish featuring a whole block of marinated paneer cooked slowly in a richly spiced tomato-onion gravy. This show-stopping recipe blends the robust flavors of garam masala, cumin, coriander, turmeric, and chili powder with the creamy texture of paneer, perfect for special occasions or festive meals. Served hot with naan or rice, Paneer Musallam offers a protein-rich, flavorful, and satisfying dining experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Paneer
- 1 block paneer (around 200g)
- Salt to taste (for marination)
- 1/2 teaspoon red chili powder (for marination)
Gravy
- 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)
Garnish
- Fresh cilantro, chopped
Instructions
- Marinate the Paneer: Sprinkle salt and red chili powder evenly over the whole block of paneer. Set aside to marinate for 10-15 minutes so the paneer absorbs the spices for enhanced flavor.
- Prepare the Gravy: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown, about 5-7 minutes, which builds a flavorful base.
- Add Aromatics: Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant, releasing the essential flavors into the oil.
- Cook the Tomato Masala: Add pureed tomatoes, coriander powder, turmeric powder, garam masala, red chili powder, and salt to the pan. Cook the mixture on medium heat until the oil begins to separate from the masala, about 8-10 minutes, indicating the spices are well cooked and the flavors have melded.
- Add Water and Paneer: Pour in enough water to form a gravy consistency according to your preference. Gently place the marinated paneer block into the pan, ensuring it is submerged in the gravy.
- Simmer: Lower the heat and let the paneer simmer in the gravy for 10-15 minutes. Stir occasionally gently to prevent breaking the paneer. This slow cooking allows paneer to absorb the spices deeply and the gravy to thicken.
- Garnish and Serve: Remove from heat, garnish with freshly chopped cilantro. Serve hot with naan, steamed rice, or paratha for a complete meal.
Notes
- Be gentle while stirring to keep the paneer block intact.
- Adjust the amount of water to achieve your desired gravy thickness.
- Marinating the paneer enhances the taste but can be skipped if short on time.
- For a richer gravy, you can add a splash of cream or cashew paste.
- Pair with naan, basmati rice, or paratha for best results.
Keywords: Paneer Musallam, Paneer recipe, Indian curry, Vegetarian Indian dish, Spiced Paneer gravy, Festive Indian recipe
