Paneer Masala Recipe – Black Pepper & Soy Sauce Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Paneer Masala Recipe – Black Pepper & Soy Sauce Indian Fusion

Hey everyone! If you’re anything like me, you’re always on the lookout for a paneer recipe that’s a little bit different, a little bit special. This Paneer Masala is exactly that! It’s a delightful fusion of traditional Indian flavors with a surprising twist – a hint of soy sauce and a generous crack of black pepper. Trust me, it works so well. I first stumbled upon this combination years ago, experimenting with flavors, and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t your everyday paneer masala. While it delivers all the comforting warmth you expect, the soy sauce adds a lovely umami depth, and the black pepper gives it a subtle kick. It’s quick, easy, and perfect for a weeknight dinner. Plus, it’s a fantastic way to impress your friends and family with something a little unexpected!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup paneer cubes (250gm)
• 3 onions, sliced thin
• 1.5 tsp ginger-garlic paste
• 2 green chillies, slit lengthwise
• 1.25 tsp whole black pepper, crushed
• 0.5 tsp garam masala
• 0.25 tsp fennel powder
• 0.25 tsp turmeric powder
• 1 tsp soya sauce
• 2 tsp tomato ketchup or sauce
• A few curry leaves
• 1 tbsp oil
• Salt to taste
• Coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! The combination of soy sauce, black pepper, and fennel powder is what really sets this paneer masala apart. Don’t skip them!

• Paneer: You can use fresh or frozen paneer. I often use frozen because it’s more readily available, but fresh paneer will have a softer texture. If using frozen, definitely soak it in lukewarm water for about 30 minutes before using – it makes a huge difference.
• Fennel Powder (Saunf): This adds a subtle sweetness and aroma. You can find it in most Indian grocery stores, or online. It’s a game changer!
• Black Pepper: Freshly crushed black pepper is best for maximum flavor.
• Soy Sauce: Use a regular soy sauce, not a dark or sweet variety.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the paneer. If you’re using frozen paneer cubes, soak them in lukewarm water for 30 minutes. Then, drain and cut them into smaller cubes or halves.
2. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it! Stir in the slit green chillies and cook for another minute.
3. Now, add the ginger-garlic paste and cook for 2-3 minutes, until the raw aroma disappears. You’ll know it’s ready when it smells fragrant.
4. Time for the spices! Mix in the turmeric powder, garam masala, fennel powder, and crushed black pepper. Sauté these spices for 1-2 minutes – this “blooms” them, releasing their flavors.
5. Stir in the soy sauce and tomato ketchup until everything is well combined. It might seem a little unusual, but trust the process!
6. Pour in 1/4 cup of water, add salt to taste, and mix thoroughly.
7. Gently add the paneer cubes, coating them evenly with the masala. Bring the mixture to a gentle boil.
8. Add a few curry leaves, cover the pan, and simmer on low heat for about 5 minutes. You want the masala to darken and cling beautifully to the paneer.
9. Finally, garnish with chopped coriander leaves and serve hot!

Expert Tips

Want to take your Paneer Masala to the next level? Here are a few tips:

• Consistency is Key: If the masala gets too thick, add a splash more water. You want it to coat the paneer nicely, not be dry.
• Don’t Overcook the Paneer: Overcooked paneer can become rubbery. That’s why we simmer it gently for just 5 minutes.
• Bloom Those Spices: Sautéing the spices in oil releases their essential oils, making them more flavorful. Don’t rush this step!

Variations

Let’s get creative!

• Vegan Paneer Masala (Tofu Adaptation): Swap the paneer for firm or extra-firm tofu, pressed to remove excess water. It works beautifully! My friend, Sarah, swears by this version.
• Gluten-Free Paneer Masala (Naturally gluten-free): This recipe is naturally gluten-free, but always double-check the label on your soy sauce to ensure it’s gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of green chillies. For a spicier kick, add a pinch of red chilli powder or use hotter green chillies.
• Festival Adaptations: This dish is fantastic for special occasions! Serve it with a side of raita and some fluffy basmati rice for a festive meal.

Serving Suggestions

This Paneer Masala is incredibly versatile. It pairs perfectly with:

• Rice (Basmati is my go-to!)
• Roti
• Naan
• Paratha
• A side of cooling Dal Makhani or a refreshing Raita.

Storage Instructions

Leftovers? No problem! Store any leftover Paneer Masala in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

1. Can I use fresh paneer instead of frozen? What’s the difference?

Absolutely! Fresh paneer has a softer, more delicate texture. Frozen paneer is a bit firmer and holds its shape well during cooking. Both work great, but soaking frozen paneer is key.

2. What is fennel powder and where can I find it?

Fennel powder (saunf) has a subtle anise-like flavor. You can find it in most Indian grocery stores or online. It adds a unique sweetness to the dish.

3. Can I adjust the amount of soy sauce and ketchup to my preference?

Definitely! Feel free to adjust the amounts to suit your taste. Start with the recommended amounts and add more if you like.

4. How can I make this dish more spicy?

Add a pinch of red chilli powder, use hotter green chillies, or add a dash of your favorite hot sauce.

5. What is the best way to reheat leftover Paneer Masala?

Reheat gently in a pan over medium heat, adding a splash of water if needed to prevent it from drying out.

6. Can I make this recipe in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot using the sauté function. Then add the remaining ingredients and cook on high pressure for 3-4 minutes, followed by a natural pressure release.

Enjoy! I hope you love this Paneer Masala as much as my family does. Let me know in the comments how it turns out for you!