Explore my paneer masala powder – a spice blend crafted for easy paneer perfection!
Packed with Kashmiri red chilies, cinnamon, and more, it promises a flavor boost to your dishes.
Follow my quick guide for a fragrant mix, and learn storing tips.
This homemade blend is your kitchen sidekick, ready to transform your paneer creations with authentic taste in a snap!
KEY TAKEAWAYS
- Crafted with Kashmiri red chilies, cinnamon, and more, this homemade paneer masala powder promises a quick flavor boost.
- Follow the step-by-step guide to easily create the spice blend using a variety of aromatic ingredients.
- Learn effective storing tips to preserve the aromatic essence of your freshly ground paneer masala powder.
- Enhance your spice game with pro tips like dry roasting for fragrance and adjusting quantities for a perfect blend.
- Elevate diverse dishes, from paneer tikka to pulao, with the bold, spicy, and balanced flavors of your homemade masala powder.
How to Make Paneer Masala Powder? (Step by Step Guide with Images)
Step 1: Take a wok or a non-stick frying pan and heat it on a low flame on your gas stove.
Step 2: When it is hot, put 7 medium pieces of dry Kashmiri red chilies, one nutmeg, 1 tsp cinnamon sticks broken into small pieces, ½ tsp cloves, 1 tsp of black pepper, 3 tsp of coriander seeds, 2 tsp of cumin seeds, 1 tsp of fennel seeds, and one large mace torn into pieces.
Step 3: Stir the ingredients continuously on a low flame for about 1 minute to dry roast them to get rid of the moisture. Transfer them to a plate.
Step 4: Now, in the same frying pan or wok, add 2 tsp of dry fenugreek leaves (kasturi methi) and 5 medium pieces of bay leaves.
Step 5: Stir them gently for about 15 seconds if the pan is too hot or for 30 seconds if the pan is moderately hot. Turn the flame of your gas stove off when it is done.
Step 6: Transfer the content to the plate where you have transferred the other spices before. Set it aside for some time to let the ingredients cool off completely.
Step 7: Now, take a grinder.
Step 8: Transfer the cool ingredients into the grinder.
Step 9: Now, add 1 tsp of garlic powder, 1 tsp of ginger powder, 1 tsp of turmeric powder, 1 tsp of sugar, and 1 tsp of cornflour to the spices directly in the grinder.
Step 10: Grind them nicely into a fine powder. Grind it a couple of times in short intervals for best results.
Step 11: Transfer the ground spices onto a bowl and your paneer masala powder is ready.
Pro Tips for Making Paneer Masala Powder
Fragrance First: Dry roast your spices on a low flame for a minute to enhance their aroma.
Cool and Grind: Allow roasted ingredients to cool completely before grinding for a finer texture.
Short Bursts for Best Results: When grinding, opt for short intervals to achieve the perfect powder consistency.
Mingle and Balance: Adjust spice quantities to suit your taste; it’s all about finding your perfect blend.
Fresh is Best: Opt for whole spices for a richer flavor and grind them just before use for an extra kick.
Experimentation Encouraged: Feel free to tweak the recipe with your favorite spices for a personalized touch.
Paneer Masala Powder Storing Tips
Cool Storage: Allow the freshly ground powder to cool before storing it to preserve its aromatic essence.
Airtight Armor: Keep your spice blend in an airtight container, away from moisture and sunlight, for prolonged freshness.
Cool and Dark: Store in a cool, dark place to maintain the potency of the spices and extend shelf life.
Avoid Direct Heat: Keep the container away from direct heat sources to prevent the spices from losing their flavor.
How Does Paneer Masala Powder Taste?
Bold and Spicy: The infusion of Kashmiri red chilies and black pepper gives the powder a bold and spicy kick, perfect for those who love a flavorful punch.
Warm and Earthy: The combination of cinnamon, cloves, and nutmeg adds a warm and earthy undertone, making your paneer dishes comforting and rich.
Balanced Aroma: With the mingling of coriander, cumin, fennel, and mace, the powder offers a balanced aroma that enhances the overall taste.
Herbaceous Touch: The addition of fenugreek leaves and bay leaves contributes an herbaceous touch, adding depth to the flavor profile.
A Hint of Sweetness: A subtle hint of sweetness from sugar balances the spices, creating a harmonious blend for your paneer creations.
Paneer Masala Powder Alternatives
Garam Masala Powder: Substitute with a pre-made garam masala mix for a quicker flavor infusion.
Curry Powder: Opt for curry powder as an alternative with a different but equally enticing flavor profile.
Tandoori Masala Powder: Spice up your paneer dishes with the vibrant notes of tandoori masala for a unique twist.
Chaat Masala Powder: Introduce a tangy kick by using chaat masala to elevate your paneer creations.
What Dishes Can Paneer Masala Powder be Used in?
Paneer Tikka: Elevate your paneer tikka with a flavorful dusting of masala powder for a tantalizing appetizer.
Paneer Curry: Transform your paneer curry into a fragrant delight with the aromatic notes of the spice blend.
Paneer Bhurji: Add a punch to your scrambled paneer bhurji, making it a savory and spicy breakfast option.
Grilled Paneer: Sprinkle the masala powder on grilled paneer for a smoky and aromatic barbecue experience.
Paneer Pulao: Infuse your paneer pulao with the rich flavors of the masala powder, creating a one-pot wonder.
Recipe Card
Paneer Masala Powder
Ingredients
- 7 pieces Dry Kashmiri red chili
- 1 piece Nutmeg
- 1 tsp Cinnamon (broken into small pieces)
- ½ tsp Cloves
- 1 tsp Black pepper
- 3 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 piece Mace
- 2 tsp Fenugreek leaves (kasturi methi)
- 5 pieces Bay leaves medium
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tsp Turmeric powder
- 1 tsp Sugar
- 1 tsp Cornflour
Instructions
- Begin by heating a wok or non-stick frying pan over a low flame on your gas stove.
- Once the pan is adequately heated, add 7 medium pieces of dried Kashmiri red chilies, one nutmeg, 1 teaspoon of broken-down cinnamon sticks, ½ teaspoon of cloves, 1 teaspoon of black pepper, 3 teaspoons of coriander seeds, 2 teaspoons of cumin seeds, 1 teaspoon of fennel seeds, and tear one large mace into pieces.
- Continuously stir the ingredients over the low flame for about 1 minute to dry roast them and eliminate any moisture. Then, transfer this roasted mixture onto a plate.
- In the same pan, introduce 2 teaspoons of dry fenugreek leaves (kasturi methi) and 5 medium pieces of bay leaves.
- Gently stir these added ingredients for about 15 seconds if the pan is quite hot or around 30 seconds if it's moderately hot. Turn off the gas stove flame once this step is completed.
- Transfer the contents into the plate with the previously roasted spices. Allow this mixture to cool off completely by setting it aside for some time.
- Next, prepare a grinder for use.
- Once the ingredients have cooled down, transfer them into the grinder.
- To the spices in the grinder, add 1 teaspoon each of garlic powder, ginger powder, turmeric powder, sugar, and cornflour directly.
- Grind the combined ingredients thoroughly until they form a fine powder. For optimal results, grind in short intervals a couple of times.
- Transfer the finely ground spice mixture into a bowl, and your homemade paneer masala powder is now ready to use.
Notes
Nutrition Info (Estimation Only)
Conclusion
Dive into the world of aromatic delights with this homemade paneer masala powder—your key to effortless, flavorful paneer creations.
Enhance your dishes with a pinch of authenticity and a burst of spices!
