Paneer Curry recipe takes only 35 mins to get ready.
Paneer Curry can be served both in lunch and dinner.
Paneer curry is a staple at almost every dinner table in India. While we all make paneer at home, creating a thick gravy with the right consistency is a task in itself. You need the right ingredients in the right amount to create a gravy that aces both in terms of taste and look. The process of creating paneer gravy is quite uncomplicated. Here, we bring to you a paneer recipe you can cook in 30 mins at home.
Ingredients for Paneer Gravy:
Onions: 2–3
Tomato puree: 1 bowl
Chopped garlic: 1 tablespoon
Curd: 1 cup
Cashews: 1/4 cup
Grated ginger: 1/2 tablespoon
Red chili powder: 1 tablespoon
Kashmiri red chili powder: 1 tablespoon
Coriander powder: 1 tablespoon
Chaat masala: 1 tablespoon
Bay leaf: 1
Black pepper: 1/2 tablespoon
Big Cardamom: 1
Cloves: 3-4
Cardamom: 1
Cinnamon: 1-inch piece
Butter: 1 tablespoon
Oil: as needed
Salt: as per taste
Paneer Gravy Recipe:
Begin by heating oil in a pan. Once the oil is sufficiently hot, introduce the whole spices (bay leaf, cloves, cardamom, cumin, etc.) and saute until their aromas are released.
Add coarsely chopped onions and garlic to the pan. It’s advisable to avoid finely chopping them. Gradually incorporate the onions and garlic into the pan, ensuring they cook evenly.
Introduce tomato puree into the pan and allow it to simmer. After a while toss in the cashews, cover the pan, and let the flavors meld as the gravy gently cooks.
As the cashews soften and the gravy thickens, introduce curd into the mixture. Thoroughly combine the curd with the rest of the ingredients.
In a separate pan, melt butter and incorporate the ground spices. Once the gravy has cooked through, and the oil starts separating, add this spice-infused butter to enhance the flavors.
When the paneer gravy achieves the desired consistency and its flavors meld beautifully, remove it from the heat source.
