Paneer Masala Powder
Paneer Masala Powder is a blend of spices designed to effortlessly elevate the taste of paneer dishes. It boasts a flavorful mix of Kashmiri red chilies, cinnamon, and various aromatic ingredients.
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
- Take a wok or a non-stick frying pan and heat it on a low flame on your gas stove.
- 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.
- 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.
- Now, in the same frying pan or wok, add 2 tsp of dry fenugreek leaves (kasturi methi) and 5 medium pieces of bay leaves.
- 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.
- 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.
- Now, take a grinder.
- Transfer the cool ingredients into the grinder.
- 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.
- Grind them nicely into a fine powder. Grind it a couple of times in short intervals for best results.
- Transfer the ground spices onto a bowl and your paneer masala powder is ready.
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Notes
- I always use fresh whole spices to make paneer masala powder at home. This offers an authentic taste to my dishes. You are also recommended to do the same.
- Dry roasting the whole spices is a crucial step that you should not skip. If you do not have time today, do it tomorrow but do roast the spices for an enhanced flavor of the mixture.
- Always be patient and careful while roasting the whole spices. Do not rush things. Keep the flame low and stir the spices continually to prevent burning.
- Keep an eye on the fumes emitted, the color change, or the crackling sounds of the spices, based on the spices you are roasting. Yes, I would suggest roasting them separately for additional boost to the flavor.
- Never transfer the roasted whole spices directly to the grinder from the frying pan. Instead, transfer them onto a plate, spread them and allow them to sit to cool down completely. Grinding cool spices will render the right texture to the paneer masala powder.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Masala Powder
Amount per Serving
Calories
23
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
391
mg
17
%
Potassium
60
mg
2
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
63
IU
1
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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