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Paneer Gravy

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe Summary

  • This recipe demonstrates how to prepare a rich and creamy paneer gravy, perfect for a hearty meal. It involves sautéing whole spices, nuts, onions, and tomatoes, blending them into a smooth paste, and then cooking it with powdered spices, milk, and paneer cubes. The dish is finished with a garnish of fresh coriander.
Adjust servings
Tap an ingredient to mark it ready0 of 23 ready

All Ingredients - For Gravy Base

  1. Ghee 2 tbsp
  2. Cumin seeds 1/2 tsp
  3. Green cardamom 2-3 pods
  4. Cinnamon stick 1 inch piece
  5. Black peppercorns 4-5
  6. Cashews (kaju) 10-12 pieces
  7. Almonds (badam) 10-12 pieces
  8. Onions 2 medium, chopped
  9. Tomatoes 2 medium, chopped

All Ingredients - For Gravy Preparation

  1. Oil 2 tbsp
  2. Ginger 1 inch piece, chopped
  3. Garlic 4-5 cloves, chopped
  4. Coriander powder (Dhaniya powder) 1 tsp
  5. Cumin powder (Jeera powder) 1 tsp
  6. Black pepper powder (Kali mirch powder) 1/2 tsp
  7. Kashmiri Red chili powder (Kashmiri Lal mirch powder) 1-2 tsp
  8. Turmeric powder (Haldi powder) 1/2 tsp
  9. Milk 1/2 big cup (approx. 120ml)
  10. Water as needed
  11. Paneer 200-250g, cubed
  12. Dried fenugreek leaves (Kasuri Methi) 1 tsp
  13. Salt as per taste
  14. Fresh coriander leaves (Dhaniya Patti) for garnish

🍳Tools You'll Need

  • Pan
  • Blender
🔄Don't have an ingredient? Try these swaps6 tips
  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.
  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

⚠ Contains Allergens

DairyNuts

Step-by-Step Instructions

Step 1: Sauté Whole Spices, Nuts, Onions, and Tomatoes

Heat 2 tablespoons of ghee in a pan. Add cumin seeds, green cardamom, cinnamon stick, and black peppercorns. Sauté for about until fragrant. Then add cashews and almonds and sauté for until lightly golden. Add chopped onions and tomatoes, and cook for until the onions are translucent and tomatoes are soft.

Step 2: Blend to a Smooth Paste

Transfer the sautéed mixture to a blender and blend until a smooth paste is formed. Add a little water if needed to aid blending.

Step 3: Prepare the Gravy Base

In the same pan, add 2 tablespoons of oil. Add chopped ginger and garlic, and sauté for until fragrant. Pour the blended paste into the pan and mix well. Add 1/2 big cup of milk, rinsing the blender with milk to get all the paste out, and stir into the gravy.

Step 4: Add Powdered Spices and Cook

Add coriander powder, cumin powder, black pepper powder, Kashmiri red chili powder, and turmeric powder to the gravy. Mix thoroughly and cook for on medium heat, stirring occasionally, until the oil starts to separate from the gravy.

Step 5: Add Paneer and Finish

Add water as needed to achieve your desired gravy consistency and mix. Gently add the paneer cubes to the gravy. Sprinkle dried fenugreek leaves (Kasuri Methi) and add salt to taste. Stir gently to combine and cook for another , allowing the paneer to absorb the flavors.

Step 6: Serve

Serve the hot paneer gravy garnished with fresh coriander leaves.

Pro Tips

• Adjust the amount of red chili powder according to your spice preference.

• For a richer gravy, you can add a tablespoon of fresh cream at the end.

• Ensure the onions and tomatoes are well-sautéed before blending for a smooth and flavorful paste.

Recipe Variations

• Add green peas along with paneer for Matar Paneer.

• Replace paneer with tofu for a vegan option, using coconut milk instead of dairy milk.

• Add a pinch of sugar to balance the flavors, especially if tomatoes are very tart.

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