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Chironji Paneer Masala is a delectable paneer curry made with paneer and chironji seeds. It is a unique preparation in which the soft paneer cubes are simmered in a rich gravy made with chironji seeds paste.
Chironji seeds (Buchanania lanzan), also known as Charoli seeds, almondette or Cuddapah Almond, are tiny brown lentil-sized seeds and have nutty flavours. In Indian cooking, it is widely used in sweet preparations. It is a good substitute for Almonds and is also used in powdered and paste form in savoury dishes to enhance the flavour and thicken the sauce. Apart from their distinct taste, chironji seeds offer many health benefits.
Chironji paneer masala goes well with dry fruits pulao, jeera rice or paratha. Make this easy paneer curry to impress your loved ones. It fits perfect for lunch or dinner. You can prepare it without onion and garlic.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 251 kcal

Utensil and Tools

  • Philips Induction Cook Top
  • Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
  • Vinod Platinum Triply Stainless Steel Kadai
  • Philips 750W Mixer Grinder
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Ingredients
  

  • 250 gm Paneer (Indian Cottage Cheese) (diced)
  • 1 tbsp Magaj (Melon Seeds)
  • 1 tbsp Posto (Poppy Seeds)
  • 1 ½ tbsp Chironji
  • 1 ½ cup Water
  • 4 tbsp Oil
  • 2 Bay Leaves
  • 1 Black Cardamom
  • 3 Cloves
  • 2 Cardamom
  • 1 inch Cinnamon
  • ¼ tsp Hing
  • 1 big Onion
  • 1 tbsp Ginger Garlic Paste
  • ¼ tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1½ tsp Coriander Powder
  • 3 tbsp, heaped Curd
  • Salt To taste
  • 1 tsp Kasuri Methi
  • 2 tbsp Cream
  • 1 cup Milk
  • 1 tbsp Sugar

Video

Instructions
 

  • Take a bowl and add chironji, magaj and posto. Soak them in ½ cup of water for 15 minutes. Transfer them to a grinder and grind to a smooth fine paste. Keep it aside.
  • Heat 4 tbsp of oil in a pan or kadhai on medium heat. Fry the diced paneer cubes on a low flame for 2-3 minutes. Transfer the fried paneer cubes to a bowl filled with 1 cup of water. Fry the paneer cubes in batches; don’t overcrowd the kadhai. Keep it aside.
  • In the same oil, add black cardamom, cardamom, cloves, cinnamon, bay leaves and hing.
  • Add finely chopped onion to the oil and stir it well. Cook the onion on low flame until it turns translucent or light brown.
  • Add ginger-garlic paste and cook until its raw smell goes away.
  • Add turmeric powder, garam masala powder, Kashmiri chilli powder and coriander powder. Mix it well.
  • Add the above ground paste and mix it well. Cook the spice mixture on low-medium flame for 4-5 minutes.
  • Add curd and salt and mix it well with the spice mixture. Cook it on low flame for 5-7 minutes or until the raw smell of curd goes away.
  • Add kasuri methi and cream. Mix it well and cook it on low flame until the oil separates from the spice mixture.
  • Add 1 cup of milk and sugar, mix well and let it come to a boil.
  • Add the paneer with water and stir it well. Let it simmer for 2-3 minutes. Switch off the flame.
  • Chironji paneer masala is ready to serve.

Nutrition

Serving: 5gCalories: 251kcalCarbohydrates: 10gProtein: 11gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 15mgSodium: 240mgPotassium: 206mgFiber: 2gSugar: 6gVitamin A: 315IUVitamin C: 1mgCalcium: 147mgIron: 1mg
Keyword Chironji Paneer Masala, Paneer curry, Easy paneer curry
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