Paneer is the first thing that comes to my mind when it is about making something special for the vegetarian guests. In some houses paneer dishes are exclusively made on arrival of guests or on some special occasion, but at my place, the scene is entirely different it is made at least twice a week because everyone in my family is paneer lover. I like to make paneer masala gravy with different variations sometimes matar paneer, only paneer or kadhai paneer and I am always in search of different and new paneer recipes. Paneer is a good source of protein for all the vegetarians, so if you are on a high-protein diet it is good to add this to your diet.

My mom makes delicious paneer gravy and there is something different about the spices she uses that I am yet to discover. I have asked her for the recipe multiple times, but still feel something is always missing, so I console myself saying it must be the mom’s touch, but the fact is it is the perfect balance of spices that she uses which I am yet to master. Spices are key to make awesome Indian dishes.

Yesterday I received Tata Sampann Masala box for review. A beautifully packed basket full of spices that included Punjabi Chole Masala, Dal Tadka Masala, Paneer Masala, Red Chilli powder and Turmeric Powder. My eyes were stuck to the Paneer Masala Packet. The most important thing for the goodness of the spices is the natural spice oil, which is the key to aromatic and flavorful spices and Tata Sampann ensures to retain the natural oil and select the spices from the best farms. The best thing I found about the Tata Sampann spices is the packaging as they provide separate pouches of the masala so that the freshness of the spices is retained even after the box is opened.

The moment I opened the Tata Sampann Paneer masala pouch it was very aromatic and I felt that this time I think I got the mom’s masala (finger’s crossed!) I used red chilli powder and turmeric powder too in the gravy. Red chilli powder actually added the required spiciness to the gravy which I find missing in other powders who give more of a red color than spiciness. The turmeric gave a rich yellow color to the gravy. The final paneer gravy tasted amazing, can’t say exactly like my mom’s paneer masala because it still lacked her touch, but yes, it was the nearest I could reach to her paneer gravy.

Try out this simple recipe and if you try it do share your feedback with me. Follow me on Instagram – @savorytales