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Paneer Balti Masala is a very popular dish of Indian and Pakistani restaurants in Britain. Fresh soft chunks of paneer in a bucket of spicy tomato gravy. This is a semi rich paneer curry made with freshly toasted and ground whole spices served in a cast iron wok called Balti.

Paneer Balti Masala

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Course: curry, Main Course
Cuisine: indian cuisine
Keyword: Paneer
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Rekha Kakkar

Ingredients

For Balti Masala

  • 1 inch Cinnamon dalchini
  • 4 pieces of cardamom elaichi
  • 1 teaspoon mustard seeds sarso
  • ½ teaspoon fenugreek methi dana
  • 1 teaspoon fennel saunf
  • 1 teaspoon cumin jeera
  • 3-4 dry red chilli sukhi lal mirch
  • 1 teaspoon coriander powder dhania
  • 1 teaspoon red chilli powder lal mirch
  • 1 teaspoon turmeric powder haldi
  • 1 teaspoon black pepper kali mirch powder

For Making Gravy

  • ¼   onion finely chopped (pyaz)
  • 1 ½ tablespoon green chilli and ginger paste mirch aur adrak paste
  • ½ cup tomatoes chopped( tamatar )
  • ¼ cup tomato puree pisa hua tamatar
  • 200 grams Paneer indian cottage cheese
  • 4 tablespoons oil tel
  • 1 tablespoon vinegar
  • A pinch of dried fenugreek leaves kasuri methi
  • Few stands of coriander leaves chopped ( hara dhania)
  • 1 cup water
  • Salt to taste

Instructions

  • Put a nonstick pan on medium flame and Dry roast cinnamon, cardamom,mustard seeds, fenugreek seeds, cumin and dry red chillies .
  • Grind these roasted masalas in a mixer to make balti masala.
  • In a small bowl mix coriander powder, turmeric powder, red chilli powder, black pepper powder and keep aside.
  • In a round bottom balti dish or pan heat some oil.
  • Add chopped onions and saute well.
  • Now add green chilli and ginger paste and keep stirring till the onions are slightly cooked( about 2-3 minutes on high flame.)
  • Add chopped tomatoes and tomato puree and mix well.
  • Put 3 tablespoons of the balti masala prepared from toasted masalas.
  • Mix well and add a little water ( about 2 tablespoons).
  • When this dry gravy looks dark and roasted add the diced paneer and stir well.
  • Sprinkle some salt to taste, add some water and let it cook for 2-3 minutes.
  • Now add vinegar and a pinch of dried fenugreek leaves.
  • Stir and cook for another 2 minutes.
  • Take it off heat and garnish with some fresh coriander.
  • Serve hot with crispy parathas, steamed rice and some fresh salad.