Paneer Bhuna Masala Recipe: 8 Steps To Make This Indian Restaurant-Style Dish For Diwali 

Looking for a delicious dish to celebrate Diwali? Paneer Bhuna Masala is a perfect choice, offering rich flavours and a festive touch that will delight your family and guests. Check out the Paneer Bhuna Masala recipe below. 
  • Alice Mary
  • Editorial
  • Updated - 2024-10-28, 11:58 IST
Paneer Bhuna Masala Recipe

As Diwali approaches, the excitement of preparing delicious dishes fills the air. Among the many options, Paneer Bhuna Masala stands out as a flavourful vegetarian delight that can impress your family and friends. But how do you make this rich, aromatic dish that perfectly complements festive celebrations? Take a look at this easy Paneer Bhuna Masala recipe by Chef Ranveer Brar.

Paneer Bhuna Masala Recipe

Paneer Bhuna Masala is a comforting dish where soft paneer cubes are prepared in a rich spicy, tangy tomato and onion gravy. Its delicious flavour will surely become a favourite item in your household. Paneer Bhuna Masala is best served hot, accompanied by naan, roti, or steamed rice. For an authentic Diwali experience, you can even pair it with a bowl of delicious raita and salad.Here’s a step-by-step guide to making Paneer Bhuna Masala at home for the Diwali celebration.

How To Make Paneer Bhuna Masala

How To Make Paneer Bhuna Masala

1. Begin the Paneer Bhuna Masala recipe by making the paste for this dish. Start by heating oil in a deep pan. Once hot, add a bay leaf, cumin seeds, black peppercorns, and cloves. Let them splutter.

2. Add minced garlic, ginger, and chopped onions. Saute for 2-4 minutes until the onions turn golden brown. Then add in gram flour and cook for an additional minute until fragrant. Next, add coriander powder, salt to taste, cumin powder, chopped tomato, black pepper powder, and curd. Cover with a lid and cook until well combined.

3. Transfer the mixture to a mixer grinder and blend until smooth. Pour it into a bowl and set aside.

4. Now in a non-stick pan, heat some oil. Once hot, add cubed paneer and fry for 2-3 minutes, turning to cook all sides until golden. Now add some salt and degi red chilli powder, tossing well, and set aside.

5. In a deep frying pan or kadai, heat ghee along with the oil from frying the paneer. Once hot, add the prepared paste and cook for 4-5 minutes until it thickens.

6. Add sliced onions, green bell pepper, and red bell pepper, and mix it for a few minutes. Pour in some water and let it cook for a few minutes but make sure not to over cook.

7. Add the fried paneer and mix well. Finish by adding fresh coriander leaves and dry fenugreek leaves.

8. Transfer the dish to a serving bowl and garnish with additional coriander leaves. Serve hot with roti or hot rice.

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Image credit: Shutterstock and Chef Ranveer Brar/ YouTube
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Paneer Bhuna Masala Recipe Card

How Can You Create the Perfect Paneer Bhuna Masala for Diwali
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  • Total Time :40 min
  • Preparation Time : 10 min
  • Cooking Time : 30 min
  • Servings : 3
  • Cooking Level : Medium
  • Course: Main Course
  • Calories: 250
  • Cuisine: Indian
  • Author: Alice Mary

Ingredients

  • 600 gms fried paneer (cut into medium-sized cubes)
  • 1 tablespoon gram flour
  • 1 teaspoon cumin powder
  • 4 medium diced tomatoes
  • 3 large sliced onions
  • 1 teaspoon degi red chilli powder
  • ½ tablespoon black pepper powder
  • 1 tablespoon coriander powder
  • ⅓ cup curd
  • 1 large diced green bell pepper
  • 1 large diced red bell pepper
  • 1 tablespoon coriander leaves
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 5 cloves
  • 4 garlic cloves
  • 2 teaspoon black peppercorns
  • 1 inch sliced ginger
  • 1 teaspoon dry crushed fenugreek leaves
  • 2 tablespoon ghee
  • 5-6 tablespoon oil
  • salt to taste

Step

  • Step 1 :

    First, heat oil in a deep pan, then add a bay leaf, cumin seeds, black peppercorns, and cloves. Let them splutter.

  • Step 2 :

    Add minced garlic, ginger, and chopped onions. Saute for 5 minutes until golden, then mix in gram flour and cook for another minute. Add coriander powder, salt, cumin powder, chopped tomato, black pepper powder, and curd. Cover and cook until combined.

  • Step 3 :

    Blend the mixture until smooth and set aside.

  • Step 4 :

    In a non-stick pan, heat oil and fry cubed paneer for 2-3 minutes until golden. Season with salt and degi red chilli powder, then set aside.

  • Step 5 :

    In a kadai, heat ghee and the paneer frying oil. Add the prepared paste and cook for 4-5 minutes until thickened.

  • Step 6 :

    Mix in sliced onions, and green and red bell peppers, and saute for a few minutes. Add water and simmer for a minute.

  • Step 7 :

    Add the fried paneer, fresh coriander leaves, and dry fenugreek leaves, and its done.

  • Step 8 :

    Garnish with coriander leaves, and serve hot with roti or rice.