Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum)

roxithromycin 50mg qds Hi Everyone ! Today’s dish is follow ‘Paneer Masala’. Enjoy this as main course for your lunch or dinner. Let’s get started with the recipe…

Paneer Masala
Paneer Masala

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Serves: 4

Duration: 45 minutes

Ingredients for Paneer Masala

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source link Tomatoes 5 large size

get link Peas 1 cup Capsicum (chopped) 1 no.

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8 mg of estrace Tomato ketchup 1 tsp

here Jeera/cumin seeds 1/2 tsp

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here Salt 1 tsp or as per taste Red chili powder 1 tsp

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Method for  actonel 5 mg ulotka Paneer Masala

  • Grind the tomatoes to a smooth puree. Keep it aside.
  • Heat oil in a kadhai. Reduce heat.
  • Add jeera. When it turns golden, add garlic paste. When paste starts changing its color, add capsicum and peas. Cook till vegetables softens.


fry veggies

  • Add tomato puree and cook till dry. Add tomato ketchup.


  • Now add all the masalas. Mix well for a few seconds. Cook till oil separates.


  • Add the paneer pieces. Remove from fire. Keep aside and let the masala cool completely.


  • Add milk to the paneer masala, remember to add milk only after the masala cool down completely, to prevent curdling of milk.


  • Now again put it on low flame and cook till it just starts boiling.
  • Add cream and cook for few minutes.
  • Garnish with coriander leaves and serve it hot with lachcha paratha / chapati.



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4 thoughts on “Paneer Masala (Cottage cheese in tomato gravy with peas and capsicum)

    1. Thank you Megha ! 🙂
      Thank you for your love and appreciation dear. Soon going to answer all the question so excited for this. xoxo

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