Quick Paneer Gravy | Home Cooking

Paneer is a very versatile ingredient, that can be used to create a number of different main courses and side-dishes, right from the mouthwatering paneer tikka to the soul filling paneer pulao. We are now going to see one such paneer recipe, which, like the paneer itself, is simple but packs a lot of flavor. The inclusion of cashews makes the gravy rich. This paneer dish is light on the stomach too.

A lot of gravy recipes would generally involve addition of cream to make the gravy thick, but cream is not something most of us will having lying around in our kitchens. And that same flavor and richness can be achieved with addition of milk as well, like I have done here. So, are you ready to prepare a quick and yummy paneer gravy?

Ingredients:

To sauté and grind:

Ghee- 2 tbsp

Ginger – 1″ Chopped

Onion – 2 nos. Chopped

Tomato – 2nos. Chopped

Garlic – 10 cloves

Cashews – 10 nos.

Prep the Paneer:

Ghee- 1 tbsp

Paneer – 200gms Cubed

The gravy:

Ghee- 2 tbsp

Jeera – 1 tsp

Onion – 1 nos. Chopped

Curry leaves – 10 nos

Chilli Powder – 2 tbsp

Coriander Powder – 2 tbsp

Turmeric Powder – a pinch

Salt – to taste

Milk – ½ cup

Coriander Leaves – a handful

The method:

To sauté and grind:

• In a thick bottomed pan, add 2 tbsp of GHEE.
• To that add, 1″ piece of roughly chopped GINGER, and sauté for a minute.
• Once the ginger pieces turn pale, add 2 nos. of roughly chopped ONIONS and sauté well.
• Add 2 nos. of roughly chopped tomatoes and allow them to cook well.
• Add 10nos. of GARLIC cloves. Cook for 1 minute.
• Finally add 10 nos. of CASHEW NUTS, mix well and turn off heat.
• Allow the mixture to cool completely and then grind it to a smooth paste. Set aside.

Prep the Paneer:

• To prep the paneer, in a fry pan, add 1 tbsp of ghee.
• Place the cubed paneer pieces one by one and fry them till golden brown on all sides.
• This will help the paneer to hold its shape and gives additional flavor to the gravy.

The gravy:

• Add 2 tbsp of GHEE in a thick bottomed pan.
• Once the ghee is hot, add 1 tsp of JEERA.
• Add 1 no of finely chopped ONION and a few (say 10nos.) CURRY LEAVES and sauté well.
• To this, add:
  • Chilli Powder – 2 tbsp
  • Coriander Powder – 2 tbsp
  • Turmeric Powder – a pinch

  And mix well.

• Now, add the ground Onion tomato paste and mix well.
• Cover and cook for 5 minutes.
• After 5 minutes, the gravy will be thick. Add 1 cup of water and let it cook in open for another 5 minutes.
• Add SALT to taste and ½ cup of MILK. Mix well.
• Cover and cook for 10 minutes. Allowing the milk to boil with the gravy for 10 minutes, will make the gravy rich and creamy.
• After 10 minutes, add the fried paneer and cover and cook for 5 minutes.
• Garnish with a handful of chopped fresh CORIANDER LEAVES and serve hot with rice or roti of your choice.

The method with photos:

To sauté and grind:

• In a thick bottomed pan, add 2 tbsp of GHEE.

• To that add, 1″ piece of roughly chopped GINGER, and sauté for a minute.
• Once the ginger pieces turn pale, add 2 nos. of roughly chopped ONIONS and sauté well.

• Add 2 nos. of roughly chopped tomatoes and allow them to cook well.
• Add 10nos. of GARLIC cloves. Cook for 1 minute.

• Finally add 10 nos. of CASHEW NUTS, mix well and turn off heat.

• Allow the mixture to cool completely and then grind it to a smooth paste. Set aside.

Prep the Paneer:

• To prep the paneer, in a fry pan, add 1 tbsp of ghee.

• Place the cubed paneer pieces one by one and fry them till golden brown on all sides.
• This will help the paneer to hold its shape and gives additional flavor to the gravy.

The gravy:

• Add 2 tbsp of GHEE in a thick bottomed pan.

• Once the ghee is hot, add 1 tsp of JEERA.
• Add 1 no of finely chopped ONION and a few (say 10nos.) CURRY LEAVES and sauté well.

• To this, add:
  • Chilli Powder – 2 tbsp
  • Coriander Powder – 2 tbsp
  • Turmeric Powder – a pinch

  And mix well.

• Now, add the ground Onion tomato paste and mix well.

• Cover and cook for 5 minutes.

• After 5 minutes, the gravy will be thick. Add 1 cup of water and let it cook in open for another 5 minutes.
• Add SALT to taste and ½ cup of MILK. Mix well.

• Cover and cook for 10 minutes. Allowing the milk to boil with the gravy for 10 minutes, will make the gravy rich and creamy.
• After 10 minutes, add the fried paneer.

• Cover and cook for 5 minutes.

• Garnish with a handful of chopped fresh CORIANDER LEAVES and serve hot with rice or roti of your choice.

Paneer is rich in protein and it is best, if it consumed at least once a week. So if you are looking for a simple recipe to include in your weekly meal plan, give this a try. And don’t forget to let us know your feedback in the comments section below. Happy cooking J