🟡 Paneer Masala in Yellow Gravy Base

Cuisine: North Indian – QSR Fusion
Presentation: Semi-thick masala style, vibrant golden hue
Serves: 2-3 portions

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🧾 Ingredients

For Yellow Gravy Masala Base:

• Cashew nuts – 15 nos (soaked)

• Poppy seeds (khus khus) – 1 tbsp (optional, soaked)

• Onion – 2 medium (sliced)

• Ginger – 1 inch

• Garlic – 5 cloves

• Green chili – 1 (mild)

• Turmeric powder – ¾ tsp

• Cumin seeds – 1 tsp

• Coriander powder – 1½ tsp

• Fennel powder – ½ tsp (optional but adds aroma)

• Milk – ½ cup

• Saffron – few strands (in warm milk)

• Fresh cream – 2 tbsp

• Oil or ghee – 2 tbsp

• Water – as required

• Salt – to taste

• Sugar – ½ tsp (to balance flavors)

For Paneer & Masala:

• Paneer – 200g (cubes or triangles)

• Capsicum – ¼ cup (julienned, optional for color)

• Tomato – 1 small (deseeded & finely chopped)

• Garam masala – ¼ tsp

• Kasuri methi – 1 tsp (roasted and crushed)

• Yellow food color – a tiny pinch (optional for consistency)

• Butter – 1 tbsp (to finish)

🔪 Method

🥘 Step 1: Prepare Yellow Masala Base

1. In hot oil/ghee, sauté cumin seeds, then add sliced onions, ginger, garlic, and green chili.

2. Cook until soft and translucent (not browned). Add turmeric, coriander powder, and fennel powder.

3. Add soaked cashews and poppy seeds. Cook for 1–2 minutes. Let it cool.

4. Blend the mix into a fine paste using a little water.

5. Return to the pan, cook for 3–4 minutes. Add saffron milk and plain milk. Stir and simmer.

6. Add salt, sugar, cream, and optional yellow color. Adjust thickness with water.

🍛 Step 2: Make the Curry

1. In another pan, lightly sauté paneer cubes (optional) and remove.

2. Sauté chopped tomato and capsicum in a little oil or butter.

3. Add the prepared yellow gravy. Mix and simmer.

4. Add paneer cubes back into the gravy. Cook for 2–3 minutes on low flame.

5. Finish with garam masala, crushed kasuri methi, and butter.

🌿 Garnish & Serve

• Drizzle cream or saffron-infused butter on top.

• Garnish with coriander leaves or microgreens.

• Serve hot with tandoori roti, butter naan, or mildly spiced pulao.