Perfect Paneer Masala in Omichef Triply Frypan

A perfectly cooked paneer dish is all about balance - crispy edges, soft interior, and a masala that coats every cube evenly without burning. This is where a high-quality Triply Frying Pan or Sauté Pan plays a crucial role. The Omichef Triply Frypan, with its stainless steel interior and aluminum core, ensures even heat distribution, allowing paneer to sear beautifully without sticking excessively.

Ingredients

• 250 g paneer cubed
• 1 onion, sliced
• 1 capsicum, sliced
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 2 tbsp oil or butter
• Salt to taste
• Fresh coriander

Step-by-Step Method

1. Heat your Omichef Triply Frypan, also known as a sauté pan, on medium flame. Allow it to preheat properly - this is key for stainless steel cooking.
2. Add oil or butter and let it heat evenly across the surface.
3. Place paneer cubes in the pan and let them sear undisturbed for 2-3 minutes. Avoid flipping too soon - this helps create a golden crust.
4. Flip gently and cook all sides until evenly browned. Remove and keep aside.
5. In the same triply stainless steel frypan, add sliced onions and sauté until slightly caramelized.
6. Add ginger-garlic paste and cook until aromatic.
7. Add tomatoes and cook until soft and mushy.
8. Add spices - turmeric, red chilli powder, coriander powder, salt - and mix well.
9. Add capsicum and cook on high heat for 2 minutes to retain crunch.
10. Return paneer to the pan and toss gently so it absorbs the masala.
11. Finish with garam masala and fresh coriander.