HerbYvore vegan Paneer Masala

HerbYvore vegan Paneer Masala

Thick and creamy with a kick of spice, made with our Pea Paneer!

Ingredients:
  • Hotwater – 2 cups
  • Salt – 1 tsp
  • Tumeric – 1 tsp
    *Tip: Soak well to soften the pea paneer. Keep it soaked aside
Ingredients for marination:
  • Finely ground cashew paste – 3 tbsp
  • Tumeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Ginger garlic Paste – 1 tsp
  • Chickpea (Besan) flour – 1 tsp
  • Lemon Juice – 2 tsp
  • Fenugreek leaves – 1 tsp
  • Salt – 1/2 tsp

Marination Method:

  • Add all of the ingredients for marination to a bowl
  • Mix well to add paste
  • Diced onions & capsicums – 1 cup
  • Add soaked pea paneer cubes into marinated paste.
  • *Tip: Prick paneer cubes to absorb masala
  • Add diced onions & capsicums into paste.
  • Marinate Pea Paneer, onions and capsicum for 2 – 3 hours.
  • Roast fry marinated paneer & vegetables till it turns golden brown
    or
    Bake it at 200°C till it turns golden brown 

(Ingredients for Gravy):

  • Oil – 3tbsp
  • Bay leaves – 2
  • Finely chopped onions – 1/2 cup
  • Ginger garlic paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Chili powder – 1/2 tsp

Cooking Method:

  • Add all of the ingredients for gravy on a cooking pan and sauté them well.
  • Add 1/4 cup of Ginger chopped julienne, 2 cups of tomato puree and sauté them well.
  • Add 1/2 tsp of salt, 1/2 tsp fenugreek leaves and stir until the oil separates. Add 3 tbsp of cashew paste, mix well and cook for 5 minutes.
  • Add marinated paneer and vegetables into the pan and stir them well.
  • Add 1 tsp of lemon juice, 1/2 cup of water and cook with pot lid on for 10 minutes on medium heat.
  • Garnish with finely chopped coriander leaves
    Serve with rice or indian bread of your choice!

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