Paneer Gravy – Simple & Quick

Step 1: Prepare Paneer

Cut 200 grams of paneer into desired cubes. Transfer to a bowl. Add 1/4 teaspoon of salt, 1 small spoon of red chili powder, and a pinch of turmeric powder. Mix well to ensure the spices coat the paneer evenly. Cover and set aside.

Step 2: Prepare Green Paste

In a grinder, combine 2 small garlic cloves, 4 green chilies, 2 chopped onions, 1.5 inch ginger, a handful of coriander leaves, a handful of mint leaves, 2 cardamom pods, 3 cloves, and 2 small pieces of cinnamon. Add a little water as needed and grind into a smooth green paste. Set aside.

Step 3: Prepare Tomato Puree

Chop 3 tomatoes and add them to the same grinder. Grind into a smooth puree. Set aside.

Step 4: Fry Paneer

Heat 2-3 tablespoons of oil in a pan over medium heat. Add the marinated paneer cubes and fry for 2-3 minutes until they are lightly golden and slightly stiff. Remove the fried paneer and set aside, leaving the remaining oil in the pan.

Step 5: Cook Green Paste and Spices

To the same pan with the remaining oil, add the prepared green paste. Fry the paste for about 5 minutes until its raw smell disappears. Then, add 1/4 teaspoon turmeric powder, 1.5 teaspoons coriander powder, 1.5 teaspoons red chili powder, and 1/4 teaspoon garam masala powder. Mix well and cook for another 5 minutes until the spices are fragrant and the color deepens.

Step 6: Add Tomato Puree and Adjust Consistency

Pour in the tomato puree. Add water as needed to achieve a medium-thick gravy consistency. Add salt to taste. Cover the pan and let it come to a boil. Once boiling, stir and continue to cook for about 5 minutes, or until the gravy has slightly reduced and thickened.

Step 7: Combine Paneer and Garnish

Add the fried paneer cubes to the simmering gravy. Stir gently to combine. Cover the pan and cook for 2 minutes to allow the paneer to absorb the flavors. Finally, garnish with fresh chopped coriander leaves. Turn off the stove.

Step 8: Serve

Serve the simple paneer gravy hot with roti, naan, rice, or your preferred accompaniment.

• Frying the paneer lightly helps it absorb spices better and makes it slightly stiff.

• Covering the pan while cooking the gravy helps it boil faster and cook evenly.

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