Paneer Gravy

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 30 seconds until fragrant. Then add cashews and almonds and sauté for 1-2 minutes until lightly golden. Add chopped onions and tomatoes, and cook for 5-7 minutes 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 1 minute 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 5-7 minutes 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 3-5 minutes, allowing the paneer to absorb the flavors.

Step 6: Serve

Serve the hot paneer gravy garnished with fresh coriander leaves.

• 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.

• 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.