Quick Paneer Masala

This is a weeknight curry that tastes like it took much longer. Ashvija Ginger Garlic Paste and Tomato Paste do most of the work, so you don’t need to peel, chop, or grind. Serve it with roti, naan, or jeera rice.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 3–4

Ingredients

• 200g paneer, cut into cubes
• 1 medium onion, finely chopped
• 1 tablespoon Ashvija Ginger Garlic Paste
• 3 tablespoons Ashvija Tomato Paste
• 1 teaspoon Ashvija Chilli Powder (adjust to taste)
• 1½ teaspoons Ashvija Coriander Powder
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala (optional)
• ½ teaspoon cumin seeds
• 2 tablespoons oil
• ¾ cup water
• 2 tablespoons fresh cream (optional)
• Salt to taste
• Chopped coriander leaves to garnish

Method

1. Heat oil in a kadai and add the cumin seeds. When they splutter, add the onion and cook on medium heat for 6–8 minutes until golden.
2. Add the ginger garlic paste and stir for about 1 minute until the raw smell goes away.
3. Lower the heat. Add the chilli powder, coriander powder, and turmeric with a splash of water, and stir for 30 seconds. The water stops the spices from burning.
4. Add the tomato paste and cook for 3–4 minutes, stirring, until the oil starts to separate at the edges.
5. Pour in the water, add salt, and simmer for 3–4 minutes until the gravy thickens slightly.
6. Add the paneer cubes and simmer for another 3–4 minutes so the paneer soaks up the masala.
7. Stir in the cream and garam masala, garnish with coriander, and serve hot.

Tips

• Taste before adding salt, because some tomato pastes already contain salt.
• For a tangy finish, sprinkle a pinch of Ashvija Chaat Masala on top just before serving.
• Swap the paneer for boiled eggs, mixed vegetables, or chicken. Chicken needs about 15 minutes more cooking.