Pause
Watch Video
Prepare with Step by Step Video

PANEER PICKLE MASALA RECIPE

PANEER PICKLE MASALA RECIPE LC14188 -Pickles or condiments have the advantage of adding that zing to your ordinary meals. This paneer pickle masala is cottage cheese cooked with Indian spices and mango pickle.


Prep Time : 15
Cooking Time : 20
Resting Time : 35 Min

Recipe Recommendations
Spinach Cheese Filo Recipe (#LC14087) : Flaky Filo sheets are layered with a savoury spinach and cheese wrapped in thin layers of filo pastry, combining strong flavours and lovely crisp texture. Try this Greek style pie recipe!
ALOO GOBI RECIPE / POTATO CAULIFLOWER CURRY RECIPE (#LC14031) : Aloo Gobi is a one pot vegan dish that is cooked with spices. Delicious and tastes best with Indian bread or fresh steamed rice.
Imli Chutney (#LC14010): Sweet and sour is how we like to describe this chutney as. This tamarind infused chutney complements most of the Indian street food.
FOCACCIA RECIPE (#LC14104) - Focaccia, an Italian bread is made with flour and fresh herbs. For an extra edge in flavour, sun dried tomatoes and olives are added.

Ingredient

Paneer

400 grams

Cubed

Yellow capsicum

1 number

Diced

Vegetable Oil

2 tablespoon

Fennel seeds

1 teaspoon

Fenugreek Seeds

1 teaspoon

Mustard Seeds

1 teaspoon

Ginger Paste

1 teaspoon

Fresh Coriander

1 tablespoon

Chopped

Red chilli paste

2 tablespoon

As required

Turmeric powder

1/2 teaspoon

Yogurt

1 Cup

Garam masala powder

1 pinch

Dry fenugreek leaves

1/4 tablespoon

Mango pickle

2 tablespoon

Chopped

Salt

to taste


How to make paneer pickle masala recipe?

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Cut the paneer into cubes & keep it aside.

3. Chop the yellow bell pepper and keep it aside.

4. Heat the oil in a heavy bottom pan, add fennel seeds, fenugreek seed and mustard.

5. Once the mustard starts to splutter add ginger paste, chopped coriander leaves and red chilli paste and turmeric powder.

6. Add yogurt and blend well with the spices.

7. Once the yogurt is mixed well, let it cook till the oil oozes out from gravy. Then add garam masala powder and crushed dry fenugreek leaves.

8. When gravy is ready, add bell peppers, paneer and chopped mango pickle.

9. Add salt as required and stir well. Do remember the pickle will have its own salt. Cool for a couple of minutes more.

10. Serve hot with rice or indian bread.


Equipment

Chopping Board

Cooking pot - Shallow with lid

Knife


Cuisines

Indian Recipes