Paneer Gravy, a delectable side dish for chapathi, is a testament to the rich and diverse tapestry of Indian cuisine. This creamy and flavorful curry takes the beloved Indian cottage cheese, paneer, and transforms it into a culinary masterpiece. With its luscious tomato-based gravy and the tender, succulent chunks of paneer, it’s no wonder that Paneer Gravy is a beloved choice for both weeknight dinners and special occasions.
The preparation of this dish begins with cubes of fresh paneer, which are gently fried or sautéed until they acquire a golden hue, adding a delightful crispiness to the otherwise soft and creamy texture. The paneer chunks are then set aside while the gravy takes center stage.
The gravy, often made with tomatoes, onions, and a harmonious blend of aromatic spices, simmers to perfection. Each spice contributes to the symphony of flavors, creating a balance between the tanginess of the tomatoes and the warmth of the spices. Cashew paste or cream may be added for a rich, creamy consistency.
Once the gravy reaches its zenith of flavor, the golden paneer cubes are lovingly added, allowing them to soak up the delicious sauce and infuse their milky richness into the dish. The result is a mouthwatering curry where every bite tells a story of culinary expertise and passion.
Paneer Gravy pairs divinely with chapathi, the unleavened Indian flatbread. The soft, chewy texture of chapathi complements the creamy paneer and the bold flavors of the gravy, creating a delightful synergy on your plate.
Whether it’s a weekday dinner or a festive feast, Paneer Gravy never disappoints. It’s a dish that not only tantalizes the taste buds but also showcases the artistry of Indian cooking. The delightful combination of tender paneer and aromatic gravy makes it a classic side dish that’s always in demand. So, elevate your dining experience with Paneer Gravy, and savor the richness of Indian cuisine with every mouthful.
Paneer Gravy Recipe / Side dish for chapathi / Gomathi Kitchen
Description
Paneer Gravy - The Perfect Chapathi Companion
Ingredients
Instructions
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Heat a little oil or ghee in a pan. Take paneer and make cube sized. Sauté the paneer cubes until they turn golden brown. Set aside.
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Add turmeric powder and red chilli powder in to the hot oil. Mix well.
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Place paneer cubes in to it.
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Do it in batches to avoid overcrowding.
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Turn carefully the paneer to became evenly cooked.
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Add little bit of salt.
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Sauté the paneer cubes until they turn golden brown. Set aside.
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In the same hot oil, to tempering add cinnamon stick, cloves, green cardamom, and bay leaf. sauté for a minute.
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Add ginger garlic paste sauté until the raw smell goes off.
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Add slitted green chillies.
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Add chopped onions, sauté util they turn transparent.
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Add salt to this masala.
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Add chopped tomatoes, sauté until all became mushy.
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Add red chilli powder, Kashmiri red chilli powder, coriander powder and fresh cumin powder.
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Mix well and cook for a couple of minutes. Then switch off the flame and allow to cool. Grind in to fine paste.
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Heat butter in a pan.
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Add the ground tomato onion masala paste. Sauté for a minute.
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Add little water to mix properly.
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Cover and cook for 2-3 minutes in medium flame.
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After 3 minutes the masala cooked nicely and the oil start separate from the masala.
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Add kitchen king masala powder.
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Add little bit of sugar to enhance the taste.
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Add cashew nut milk. Grind cashew nuts finely with a small amount of milk, then strain to obtain cashew milk.
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Add crushed Kasuri methi.
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Cover and cook over medium flame 4-5 minutes.
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After 5 minutes of cooking, the gravy loos like properly cooked with nice aroma and the oil layer also formed.
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Now add the roasted paneer cubes and mix thoroughly.
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Simmer and cook for 2 minutes.
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After 2 minutes the gravy looks very appetizing.
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Garnish with some fresh coriander leaves.
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The paneer is cooked to a very soft and tender texture.
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Your delectable hotel-style paneer gravy is now prepared and ready to be served.
Note
- Instead of ginger garlic paste you can use finely chopped ginger and garlic too.
- Replace garam masala powder instead of kitchen king masala powder.
- You can add fresh cream instead of cashew milk.
- Avoid overcooking the paneer after adding it to the gravy, as it can become excessively firm.
