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36 Comments

  1. Hi Dassana
    I made this dish this evening as a weekend treat. I followed your recipe without deviation and it turned out great. The thing that made the huge difference to the taste was the half teaspoon of sugar at the end, it just made it! Thank you so much for all the effort and time you put into this wonderful website. It is really inspiring and because of you I have become more confident about cooking. Btw I am following your blog from Ireland 🙂5 stars

    1. thanks a lot ruby both for the feedback and the review. some sugar in tomato based gravies nicely help to balance the tang. usually whenever i make tomato based gravies i add a bit of sugar in the end.

      most welcome and i am so glad that the website is helping you to become more confident in cooking. i could make out you are from ireland seeing your email id ????. wish you all the best and warm regards.

  2. yumm! Made it today. Only change I made was no oil. I know it’s horrible to eat such dish without oil, but to take care of my heart’s heart I have to do it this way :(. As I’m new to no oil cooking(not always) I guess I fried onion and tomato little LOT longer. That affected taste but still it was yummy. Thanks!5 stars

  3. Yesterday I tried it was delicious! ( I didn’t add ginger garlic ) but even then it was good thanks for the recipe!

  4. hi dassana, liked u site very much….also tried some of the paneer dishes… my kids loved them…..is there any alternative for fresh cream…

    1. thank you anitha for sharing you feedback and experience. instead of fresh cream you can use malai. for malai now, two ways you can use it. either saute to with onion-tomatoes or you can whip the malai in a small blender or with a wired whisk and then add towards the end once the dish is done. you can also use milk powder. but with milk powder, the gravy becomes sweet. 2 tablespoons of milk powder will make the gravy overtly sweet and there is no balance of flavors in the dish. so with milk powder, some discretion has to be used and it also depends on what kind of gravy base is there. another option is to use cashew paste or almond paste. they give a nice creaminess to the gravy. you can add the paste after the onions and tomatoes are sautéed. a last option is to use khoya or mawa. khoya makes the gravy rich but the taste is also good.

  5. Hi dassana…i m a big fan of yours…whenever i try ur recipes it never disappoint me..yesterday i tried the paneer masala recipee…and it became very tasty and delicious…we had it with your another recipee jeera rice..as my hubby loves paneer,he really liked it and appreciated me….thank u a lot..keep sharing such wonderful recipees with us…may God bless u…5 stars

  6. Hi author, your recipes are really great. I’m beginner in cooking but with God’s grace your blog is really helpful to me.God bless you..Thank you so much.
    I need a help, due to doctor’s advice my dad avoid tomatoes and potatoes. There is any tastey dishes without using this?????5 stars

    1. thanks frednesh. you can skip tomatoes and potatoes in many dishes. even with minimal ingredients, you can make good recipes. on the website i have added many recipes that are made without tomatoes. also of any recipe, if just one tomato is used, then you can easily skip it, eg veg pulao or biryani or any gravy. but in a recipe where more tomatoes are added, then skipping them is not recommended. hope this helps.

  7. Hi Dassana,
    Happy Diwali:)
    I tried the paneer masala gravy and it was delicious, I wanted to know if I could add capsicum to this recipe? If yes at what stage should I add capsicum?
    Please let me know

    Thanks
    Archana5 stars

    1. happy diwali archana. thanks for the feedback on paneer masala recipe. after you add the spice powders in the onion-tomato masala, then you can add the capsicum. just saute for a few minutes after you add capsicum. then add green chilies and water.

      1. Hi Dassana,
        I tried making this with capsicum today and everything was going great until I added a little extra water, and I let it boil to see if that would help, but it didn’t 🙁 is there anything that you could add to paneer/north indian dishes to fix such errors? (like how we add rice flour to fix a watery sambar)
        looking at the pictures and the description you provide for all your recipes gives me great motivation to cook:) wonderful effort:)

        1. yes… you can thicken the gravy. usually boiled mashed potatoes are added in north indian gravies eg for chana masala or rajma masala to thicken the gravy. another way is to add a nut paste, like cashew paste or almond paste. even beaten curd can be added. but when adding curd, care has to be taken, so that it does not split. in some recipes even grated or crumbled khoya (mawa) is added. even gram flour (besan) or makki ka atta (maize flour) can be added. but the taste will differ with the ingredient that is added. if you would have just allowed it cook without a lid for some more minutes, the gravy would have reduced in size.

          thanks archana for the last line. feel nice and i also feel motivated to share more. wish you and your family a happy diwali.

  8. I’ve just discovered your blog and I love it! I’ve been in a food mood today. Reading about different dishes, looking up recipes and planning out meals for the week. This blog is very well done. It’s very clear, informative and the photos are beautiful. I believe I’ll try this recipe out first and work my way through your many others. Thanks very much!

    1. thanks for your kind words and positive views lee. glad you liked the recipes, layout and pictures of our blog. surely try and do share your feedback with us. you are welcome.

  9. Dear dasani, cud u pls inform which garam masala is to b used as I nvr found a specific Punjabi garam masala in any of the branded masala co. So if was to use any ready made one which wud u suggest.5 stars

    1. neha, you won’t get any punjabi garam masala outside. i do not prefer to use ready made garam masala as i find them too pale and less aromatic when compared to the homemade ones. so i prepare garam masala at home. you can check the recipe links given below and scale down the ingredients and make a small batch.

      punjabi garam masala – https://www.vegrecipesofindia.com/punjabi-garam-masala/
      garam masala powder – https://www.vegrecipesofindia.com/garam-masala-recipe-garam-masala-powder/

      1. Dear Amit, first of all sry for mentioning ur name incorrectly.
        Thanks for the reply, I was just willing to confirm that you use some special masala, but it’s the same v prepare at home.
        Ur site is a great help. The simplicity of ur recipes inspires a lazy person like me to and trust me I hv tried many n the wrk wonder.
        Ll b waiting for many more easy, simple yet delicious recipes.

  10. Thank you Dasani, another hit. What I might try with this next time is shallow the paneer first (like your saag paneer) and use the gravy from your baby corn masala recipe.

  11. what a coincidence, just yesterday I wished to learn how to prepare this dish… and here comes the recipe. Your blog is amazing. Thank you, I’ll try to cook paneer masala soon!
    Greetings from Germany 🙂