Quick Paneer Gravy - Rekha Aduge Style

Ready in

35 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~275 kcal

Spicy Level

Mild
Recipe by Rekha Aduge on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 22 ready
All Ingredients

For Frying Paneer

All Ingredients

For Gravy Base

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Paneer for Frying

    Heat 3 tablespoons of cooking oil in a pan. Add 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt to the hot oil. Mix well.

  2. Fry Paneer

    Add 200 grams of paneer to the spiced oil. Fry the paneer cubes until they turn slightly crispy and golden brown on all sides. Once fried, remove the paneer from the pan and set aside.

  3. Prepare Gravy Base - Whole Spices

    In the same pan with the remaining oil, add 1 bay leaf, 1/4 teaspoon saunf (fennel seeds), 1 small piece of cinnamon stick, 2 cardamom pods, and 3 cloves. Fry these whole spices lightly until fragrant.

  4. Sauté Onions and Ginger-Garlic Paste

    Add 2 small (or 1 large) finely chopped onions to the pan. until the onions change color and become translucent. Then, add salt to taste and 1 tablespoon of ginger garlic paste. Continue frying until the raw smell of ginger-garlic paste disappears and the mixture is well browned.

  5. Add Powdered Spices

    Add 1/4 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon Kashmiri red chili powder (for color), 1 tablespoon coriander powder, and 1/2 teaspoon garam masala powder to the mixture. Mix all the spices thoroughly and fry for about a minute until they are fragrant.

  6. Incorporate Tomato and Curd Paste

    Add the ground paste of 1 medium tomato blended with 1 tablespoon of curd and a little water. Mix this paste well with the spices. Cook the mixture on medium flame for , stirring occasionally, until the oil starts to separate from the gravy.

  7. Simmer Gravy

    Cover the pan with a lid and let the gravy for on medium flame. After , uncover and check the consistency.

  8. Adjust Consistency and Add Paneer

    Add approximately 1.25 cups of water to achieve the desired gravy consistency (it should be thick enough for dipping, not too watery). Mix well. Then, add the previously fried paneer cubes to the gravy. Gently stir to coat the paneer with the gravy.

  9. Final Simmer and Garnish

    Cover the pan again and let it on low heat for to allow the paneer to absorb the flavors. Uncover, sprinkle 1 tablespoon of fresh chopped coriander leaves over the gravy. Mix gently.

  10. Serve

    The Quick Paneer Gravy is now ready to be served hot with paratha, roti, chapati, white rice, jeera rice, or ghee rice.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 7 swaps

  • No Paneer?

    • Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
    • Halloumi — Saltier; reduce added salt.

  • No Bay leaf?

    • 1/4 tsp dried thyme (per leaf)
    • Pinch of dried oregano

  • 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 Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • Substitute paneer with fried mushroomsIngredient swap

    Substitute paneer with fried mushrooms for a mushroom gravy.

  • Use fried chicken pieces insteadDietary option

    Use fried chicken pieces instead of paneer for a non-vegetarian option.

  • Potatoes (aloo) can also beIngredient swap

    Potatoes (aloo) can also be used in place of paneer following the same method.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipFrying Paneer with Spices Adds

    Frying paneer with spices adds a crispy texture and enhances flavor, unlike adding it raw.

  • Cooking tipDo Not Add Too Much

    Do not add too much water to the gravy to maintain a thick, dip-friendly consistency.

  • Flavour tipAdjust Salt and Chili Powder

    Adjust salt and chili powder according to your taste preference; a slightly spicier gravy complements the sweetness of paneer.

  • Ingredient noteFor a Richer Gravy

    You can add Kasuri Methi (dried fenugreek leaves) and fresh cream at the end.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...