Paneer in creamy gravy | How to make Paneer in creamy gravy

By Febina Farook  |  12th Nov 2015  |  
4.7 from 14 reviews Rate It!
  • Paneer in creamy gravy, How to make Paneer in creamy gravy
Paneer in creamy gravyby Febina Farook
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About Paneer in creamy gravy Recipe

Paneer in creamy gravy is a popular aromatic and delicious dish. You can try making this amazing Paneer in creamy gravy in your kitchen. This recipe requires few minutes for preparation and 25 minutes to cook. The Paneer in creamy gravy by Febina Farook has detailed steps with pictures so you can easily learn how to cook Paneer in creamy gravy at home without any difficulty. Paneer in creamy gravy is enjoyed by everyone and can be served on special occasions. The flavours of the Paneer in creamy gravy would satiate your taste buds. You must try making Paneer in creamy gravy this weekend. Share your Paneer in creamy gravy cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Febina Farook for inputs. In case you have any queries for Paneer in creamy gravy you can comment on the recipe page to connect with the Febina Farook. You can also rate the Paneer in creamy gravy and give feedback.

Paneer in creamy gravy

Ingredients to make Paneer in creamy gravy

  • Panner - 200 gms
  • Ghee- 3 tbsp. to fry paneer+ 3 tbsp. for the gravy
  • onion- 1 medium
  • ginger garlic paste- 1 1/2 tsp
  • tomato ketchup - 2 tbsp.
  • tomato paste - 1 tsp
  • chilli- 1 or 2
  • Kashmiri chilli powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • Kasoori methi- 1/2 tsp
  • Garam masala powder- 1/2 tsp
  • pepper powder- 1/2 tsp or less if you want less spicy
  • cashew nuts soaked in hot water for 10 mins - 25 gms

How to make Paneer in creamy gravy

  1. Drain off water from soaked cashews and grind to a smooth paste in 1/4 cup water. Keep aside.
  2. Heat ghee in a deep bottomed pan on low medium heat and fry the paneer till all the sides are nice and golden brown. Meanwhile mix tomato ketchup and tomato paste in a small bowl and keep aside.
  3. Take off the paneer from pan and add 2 tbsp. ghee from 3 tbsps. to the same pan and sauté onions. Cook till soft, add ginger garlic paste and chillies. Saute till raw smell disappears.
  4. Add chilli powder, turmeric powder, kasoori methi, garam masala powder and pepper powder. Be careful not to burn the spice powders so keep the flame relatively low.
  5. Add tomato ketchup and salt. Add 1/2 cup water or little more and let the mixture boil. Don't make the gravy too watery as it looses its texture.
  6. Once the gravy starts to boil, add cashew paste and let it simmer for about 15 minutes. I actually wasn't pleased with the taste of the gravy as it all tasted raw.
  7. But I simmered gravy for 15 - 20 minutes and the raw taste of tomato paste and cashew disappeared and loved it just like any other chicken curry.
  8. Once the gravy is all set add in the fried paneer and simmer for 2 minutes. Do not add the paneer first and then let the mixture to boil for so long as the paneer can get powdered into the gravy.
  9. For the final touch add ghee and coriander leaves and kasoori methi and serve hot with battoora, paratha or naan. Enjoy.

Reviews for Paneer in creamy gravy (14)

Shweta Dua2 months ago


Sarika Jain2 months ago


Rita Gurung3 months ago

I tried today and my :family: liked so much and it was really good n delicious

Rhea Shandilya4 months ago


Jinal Menon10 months ago

I prepared this today n it tasted ausum Actually I added baby corn while boiling gravy n added Paneer also

Pallavi Saxenaa year ago


Meghana Kanuria year ago


Sharada Sagar Kadamandla2 years ago


Aarti Khare2 years ago


Archana Jalan2 years ago


Sukhmani Bedi2 years ago

wow, that's a great idea! thanks for sharing sunita

Mahua Das2 years ago


Sunita Ramankulath2 years ago


Shaveta Mehra2 years ago