Spicy Panner Masala Recipe | Dry Masala Panner Recipe

Paneer  masala is an Indian dish. It is essentially made from paneer , which is served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala and other meat dishes.

Ingredients:
Paneer Cubes(Indian cottage cheese)-200 gm
Chopped onion-1 (large)
Chopped tomato-2(medium)
Cumin seeds-1/2 tsp
Chopped garlic-2 inch
Chopped green chilli-2
Green chilli (slitted)-2 (optional)
Chopped garlic -10 to 12
Turmeric powder-1/2 tsp
Red chilli powder-1 tsp
Coriander powder-1/3 tsp
Cumin powder-1/3 tsp
Black pepper powder-1/4 tsp
Garam masala powder-1/3 tsp
Cooking oil-3 tbsp
Salt to taste
Method:
Heat a pan, add oil and let it heat properly.
Add cumin seeds and fry it for few seconds on medium flame.
Add ginger, green chilli and garlic, fry it for a minutes on medium flame.
Add chopped onion and fry it for 2-3 minutes on medium flame, keep stirring in between.
Add Chopped tomato and cook it for 3-4  minutes on medium flame, keep stirring in between.
Add turmeric powder, red chilli powder, cumin powder, coriander powder and black pepper powder.
Mix it and cook the spices for a minute on low flame.
Add paneer, salt , mix it and cook it for 2 minutes on low flame ( cover the lid).
Add garam masala powder and slitted green chilli, mix it and turn off the flame.
Serve it with hot paratha and puri or as a starter

Potato Masala / Masala Aloo Recipe | How to make aloo masala

Masala aloo or potato masala recipe. This dry masala potato recipe is Indian side dish recipe for chapati or rice. It is also part of my Indian Vegetarian lunch and dinner recipes series. This sukhe aloo ki sabji is my moms recipe and I am totally love it. You can eat it with poori, paratha, roti or rice. I even put it on my salad for extra zing. Do try this yummy masala potato and I am sure you will love it.

Here is the quick ingredient list of mix masala aloo recipe:

• Baby potatoes: 8-10,
• Cumin seeds: 1 tsp,
• Coriander powder: 1 tbs,
• Red chilly powder: 1 tsp,
• Turmeric powder: 1 tsp,
• Amchoor (Dry Mango) Powder: 1 tsp,
• Oil: 2-3 tbs,
• Water: 1 cup, to be added in multiple steps to curry. Another bowl of water for soaking potatoes,
• Salt: To taste

Instructions

1. Take some water in a bowl and add salt to it. Pierce each potato 8-10 times with a fork and put it in salted water.
2. Leave potatoes in salted water for 15 minutes.
3. After 15 minutes heat oil in pressure cooker at medium heat and add all the spices and about ¼ cup of water.
4. Sauté till oils comes out from spices.
5. Then add potatoes and about ¼ cup of water and sauté it for some time.
6. Now add some salt and add little more than ¼ cup of water, cover the lid and let it cook for 1 whistle.
7. Let the pressure cooker cool before opening the lid.
8. Check potatoes for softness by pricking with a fork. If it is soft, masala potatoes are ready to go.
9. If you find them still hard, add little more water and give it another whistle.
10. Enjoy masala aloo (potatoes) with roti, chapatti or parantha of your choice.

Notes

1. In this recipe I didn’t peel the potatoes. You can make it both ways peeled or unpeeled.
2. I like to eat these potatoes with rice and dal but they also taste yummy with paratha and chapati.