Paneer Khus Khus Masaledar, a spicy tangy and easy to make Paneer recipe that you can also make in a jiffy and yet its lip smacking and finger licking good. Paneer Khus Khus Masaledar varies from regular cashew or tomato gravy based Paneer dishes that are very time taking to make and also heavy on your stomach.
The most lengthy step in this recipe is soaking the poppy seeds, as they require at least 45-50 minutes to soak completely, so if you are planning to make this recipe then you can soak poppy seeds few hours before while you are working in your kitchen and as you start making this recipe then simply grind the soaked poppy seeds into a fine paste because if you already have pre soaked poppy seeds or poppy seed paste, then half of your recipe is completed almost.
This recipe of Paneer Khus Khus Masaledar is different from other variations of Paneer, as its gravy is made up of curd and instead of Cashews we have added Poppy seeds, which makes it a little tangy and slightly grainy in texture.
In this recipe I have shallow fried the Paneer cubes slightly, you can skip this step if you don’t want to add that extra oil in your recipe. Also, you can skip adding fried onions to the dish, but it is my personal experience that in this recipe, fried Paneer and Onion cubes give it a better taste and look.
So let’s start cooking, here is the step by step method with all pictures of every step:
Paneer Khus Khus Masaledar Ingredients:
Fresh Cheese(Paneer)- 150 grams
Yogurt (Dahi) – 1 cup
Onion- 1 small, coarsely chopped + 1 medium size, cubed, for garnishing
Ginger- 1.5-inch piece, peeled and coarsely chopped
Tomatoes- 3, medium size, finely chopped
Green Chilies- 2, coarsely chopped
Poppy Seeds (Khus Khus)- 2 tablespoon
Oil- 2 tablespoon
Turmeric (Haldi) Powder- 1/4 teaspoon
Kashmiri Red Chili Powder- 1/2 teaspoon
Coriander (Dhaniya) Powder- 1 teaspoon
Garam Masala Powder- 1 teaspoon
Cumin (Jeera) Powder- 1/2 teaspoon
Dried Fenugreek Leaves (Kasoori Methi)- 2 teaspoon
Salt- As per your taste
Paneer Khus Khus Masaledar Method:
1. Let’s start with the ingredient which will take the longest time to get ready to use. Soak the Poppy Seeds (Khus Khus) in 1/4 cup of lukewarm water for about 45 to 50 minutes. Later grind it into a smooth paste.
2. Now heat oil in a pan and add coarsely chopped onions to it and saute till they are golden brown.
3. Add coarsely chopped ginger and green chilies and mix well. Saute for 2 minutes over medium flame or till the raw aroma goes away.
4. Add chopped tomatoes and mix well. Saute over the low medium flame for 3-4 minutes till they are soft and tender and you can see fat separating from the sides of the tomato and onion mixture.
5. Keep the pan aside and allow the mixture to cool down to room temperature. Meanwhile cut cubes of Onion and Paneer and saute them separately in oil till they are golden brown in color.
6. Take them out on a kitchen towel to soak excess oil.
7. Now take the cooled down tomato mix in a grinder and grind into a smooth puree.
8. Heat the same pan and add the tomato puree and mix well. Saute over low flame for 2 minutes.
9. Now add beaten yogurt and mix well. Saute over the low medium flame for next 2-3 minutes.
10. Add all the dry spices except salt and mix well. Saute for 2 minutes till the mixture starts thickening.
11. Add Dried Fenugreek Leaves (Kasoori Methi) and mix well.
12. Add Poppy Seeds (Khus Khus) paste and mix well.
13. At this stage, you will find the mixture getting really thick.
14. Add water to adjust gravy and season it with salt.
15. Simmer it for next 3-4 minutes and then add fried Onion and Paneer cubes. Reserve few fried Onions and Paneer cubes for garnishing.
16. Mix well and cook covered for 2 minutes and Paneer Khus Khus Masaledar is ready.
Serve hot and enjoy with Indian Flat Bread (Paratha or Chapati/Roti ) or steamed Rice.
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