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Comforting Paneer Musallam

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A rich, creamy, spiced paneer dish stuffed with a flavorful filling and simmered in a luscious gravy, perfect for weeknights or special occasions.

Ingredients

Scale
  • 400 grams (14 oz) paneer, firm and cubed
  • For the Filling:
  • 2 tablespoons cashew nuts, soaked
  • 1 small onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, finely chopped (adjust to taste)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Gravy Base:
  • 2 tablespoons oil or ghee
  • 1 large onion, thinly sliced
  • 2 medium tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/4 cup fresh cream or full-fat yogurt
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Optional: A pinch of saffron soaked in warm milk

Instructions

  1. Prepare the Filling: In a blender, combine soaked cashew nuts, chopped onion, ginger-garlic paste, green chili, garam masala, and a pinch of salt. Blend into a smooth paste, adding a splash of water if needed. Set aside.
  2. Stuff the Paneer: Carefully slice each paneer cube horizontally to create a pocket. Gently stuff each piece with the prepared filling, pressing lightly to seal. Set aside.
  3. Make the Gravy Base: Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds until fragrant.
  4. Sauté the Onions: Add sliced onions and cook until golden brown and caramelized, about 10-12 minutes, stirring occasionally.
  5. Add Tomato Puree: Mix in the pureed tomatoes, coriander powder, turmeric, red chili powder, and salt. Cook for 8-10 minutes until the oil separates from the masala, stirring often.
  6. Cook the Stuffed Paneer: Gently place the stuffed paneer cubes into the gravy. Cover and simmer on low heat for 10 minutes, allowing the flavors to meld.
  7. Finish with Cream and Kasuri Methi: Stir in fresh cream or yogurt and sprinkle dried fenugreek leaves. Mix gently and cook for another 3-4 minutes. If using saffron, add the soaked milk now.
  8. Garnish and Serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed basmati rice.

Notes

Caramelize onions slowly for deep flavor. Handle stuffed paneer gently to keep filling intact. Add water or milk if gravy is too thick. Fresh paneer is preferred; soak store-bought paneer in warm water if too firm. For vegan version, use tofu, coconut cream, and oil instead of paneer, cream, and ghee.

Nutrition

Keywords: paneer musallam, paneer recipe, Indian vegetarian, stuffed paneer, creamy gravy, easy paneer dish, comfort food

Find it online: https://bouncybowl.com/comforting-paneer-musallam-recipe-easy-step-by-step-guide-for-beginners/