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

11 reviews
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ByFebina Farook
Created on 12th Nov 2015
  • Paneer in creamy gravy, How to make Paneer in creamy gravy
Paneer in creamy gravyby Febina Farook
  • Paneer in creamy gravy | How to make Paneer in creamy gravy (253 likes)

  • 11 reviews
    Rate It!
  • By Febina Farook
    Created on 12th Nov 2015

The delicious and mouthwatering Paneer in creamy gravy is a famous dish of Punjabi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Paneer in creamy gravy is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Paneer in creamy gravy. Febina Farook shared this Paneer in creamy gravy recipe which is perfect to serve for 3 people. The step by step process with pictures will help you to know how to make the delicious Paneer in creamy gravy. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Paneer in creamy gravy recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time25mins
  • Serves3People
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 (11)

Rhea Shandilya2 days ago

Jinal Menon6 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 Kadamandlaa year ago

Aarti Kharea year ago

Archana Jalana year ago

Sukhmani Bedia year ago
wow, that's a great idea! thanks for sharing sunita

Mahua Dasa year ago

Sunita Ramankulath2 years ago

Shaveta Mehra2 years ago