RECIPE

Paneer Balti Masala

Name: Paneer Balti Masala
Cook time: 2 h
Yield: 1-2

Recipe Created For

Balti Dish

Main Course

Cheese

Cook Time

Under 2 hours

Serving Size

1-2

Cook Mode

INGREDIENTS

¼ cup (60 ml) vegetable oil
3/4 lb (340 g) paneer cheese, patted dry and cut into large cubes
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced fresh ginger
2 long green chili peppers, chopped
1 tbsp (15 ml) dried coriander
2 tsp (10 ml) hot curry powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) crushed fenugreek
1 tsp (5 ml) crushed anise seeds
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
2 large tomatoes, seeded and diced
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) water
2 tbsp (30 ml) salted butter
Cilantro leaves, to taste

Looking to make the most of your newly-purchased Balti Dish? Our Paneer Balti Masala is the perfect Indian recipe for this versatile piece of cookware, providing a vegetarian-friendly alternative for weeknight cooking. The star of the dish is Paneer, a type of fresh cheese commonly found in India made of buffalo or cow milk.

The Balti Dish is the only piece of cookware you’ll need for this recipe, offering superior heat retention and even heat distribution. This versatile pot is designed to brown the paneer until crisp, enhancing the flavour profile of this dish. Our Paneer Balti Masala is also sure to pack a punch, featuring a blend of spices, including Garam Masala, coriander, curry powder, cumin, fenugreek, anise, cinnamon, and cardamom.

Our Paneer Balti Masala recipe makes for a show-stopping centerpiece on any dinner table, allowing you to incorporate new ingredients and flavours into everyday meal preparation. Be sure to grab all these ingredients on your next grocery run and fill up your pantry – you’ll need them! This recipe takes just under two hours to prepare, serving up a delicious meal for two. Follow the detailed steps below before tackling this traditional Indian recipe!

INGREDIENTS

¼ cup (60 ml) vegetable oil
3/4 lb (340 g) paneer cheese, patted dry and cut into large cubes
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced fresh ginger
2 long green chili peppers, chopped
1 tbsp (15 ml) dried coriander
2 tsp (10 ml) hot curry powder
2 tsp (10 ml) ground cumin
1 tsp (5 ml) crushed fenugreek
1 tsp (5 ml) crushed anise seeds
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
2 large tomatoes, seeded and diced
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) water
2 tbsp (30 ml) salted butter
Cilantro leaves, to taste

EQUIPMENT

INSTRUCTIONS

Heat the oil in the Balti Dish over medium-high heat. Add the paneer cubes in batches and fry until nicely browned on all sides. Watch out for splattering. Set aside on paper towel. Season with salt and pepper.

Add the onion, garlic, ginger and chillies to the hot oil remaining in the Balti dish. Cook on medium for 5 minutes or until tender and slightly golden. Add the spices and toast until fragrant, about 1 minute.

Add the tomatoes, chickpeas and water. Season with salt and pepper. Simmer on medium-low heat for 20 minutes or until the tomatoes have broken down, stirring often.

Stir in the paneer and butter. Simmer for 5 minutes to heat through.

Garnish with cilantro leaves and serve.