Paneer makai gravy | How to make Paneer makai gravy

By Saranya Sridharan  |  17th Sep 2016  |  
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  • Paneer makai gravy, How to make Paneer makai gravy
Paneer makai gravyby Saranya Sridharan
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

62

0

About Paneer makai gravy Recipe

An easy to make gravy made with paneer and corn. Inspired by vahchef's quick paneer butter masala recipe, this one has my own variations.

Paneer makai gravy is an authentic dish which is perfect to serve on all occasions. The Paneer makai gravy is delicious and has an amazing aroma. Paneer makai gravy by Saranya Sridharan will help you to prepare the perfect Paneer makai gravy in your kitchen at home. Paneer makai gravy needs 5 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Paneer makai gravy. This makes it easy to learn how to make the delicious Paneer makai gravy. In case you have any questions on how to make the Paneer makai gravy you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Saranya Sridharan. Paneer makai gravy will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Paneer makai gravy

Ingredients to make Paneer makai gravy

  • paneer - cubed - 1 cup
  • corn kernels - 1/4 cup
  • tomato - 2, pureed
  • onion - 1, finely chopped
  • Milk - 1 glass
  • tomato Ketchup - 2 tbsp
  • turmeric powder - 1/2 tsp
  • red chilli powder - 1 tsp
  • coriander powder - 2 tsp
  • Garam masala Powder - 1 tsp
  • cumin seed powder - 1 tsp
  • Kasuri methi - 1 tsp
  • butter - a dollop
  • salt - taste
  • ginger garlic paste - 1 tbsp

How to make Paneer makai gravy

  1. In a bowl, mix together turmeric powder, red chilli powder, coriander powder, garam masala powder, kasuri methi, cumin powder, tomato puree, tomato ketchup, and milk. Set it aside.
  2. Heat some butter in a pan and saute the onions for a couple of minutes. Add the ginger-garlic paste and saute till the raw smell goes away.
  3. Pour the tomato-milk mixture into this and stir well.
  4. Add salt and the corn kernels. Cover it with a lid and let it simmer for 4-6 minutes.
  5. Add the cubed paneer and simmer a minute longer.
  6. Serve hot with roti/rice.

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