How to cook Paneer in creamy gravy

Posted on Oct 16 2018 - 2:36pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 25 mins
  • Serves: 3 People

    Ingredients to cook Paneer in creamy gravy :

  • Panner – 200 gms
  • Ghee- 3 tbsp. to fry Paneer+ 3 tbsp. for the gravy
  • Onion– 1 medium
  • Ginger garlic paste- 1 1/2 tsp
  • Tomato ketchup – 2 tbsp.
  • Tomato paste – 1 tsp
  • Chilli– 1 or 2
  • Kashmiri Chilli powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Kasoori Methi– 1/2 tsp
  • Garam Masala powder- 1/2 tsp
  • Pepper powder- 1/2 tsp or less if you want less spicy
  • Cashew nuts soaked in hot water for 10 mins – 25 gms

    How to cook Paneer in creamy gravy :

  • Drain off water from soaked cashews and grind to a smooth paste in 1/4 cup water. Keep aside.
  • Heat ghee in a deep bottomed pan on low medium heat and fry the paneer till all the sides are nice and golden brown.
  • Meanwhile mix tomato ketchup and tomato paste in a small bowl and keep aside.
  • Take off the paneer from pan and add 2 tbsp. ghee from 3 tbsps. to the same pan and sauté onions.
  • Cook till soft, add ginger garlic paste and chillies. Saute till raw smell disappears.
  • Add chilli powder, turmeric powder, kasoori methi, garam masala powder and pepper powder.
  • Be careful not to burn the spice powders so keep the flame relatively low.
  • Add tomato ketchup and salt.
  • Add 1/2 cup water or little more and let the mixture boil.
  • Don’t make the gravy too watery as it looses its texture.
  • Once the gravy starts to boil, add cashew paste and let it simmer for about 15 minutes.
  • I actually wasn’t pleased with the taste of the gravy as it all tasted raw.
  • But I simmered gravy for 15 – 20 minutes and the raw taste of tomato paste and cashew disappeared and loved it just like any other chicken curry.
  • Once the gravy is all set add in the fried paneer and simmer for 2 minutes.
  • Do not add the paneer first and then let the mixture to boil for so long as the paneer can get powdered into the gravy.
  • For the final touch add ghee and coriander leaves and kasoori methi and serve hot with battoora, paratha or naan. Enjoy.
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