Paneer Gravy
Serves 1
Directions
- 1Make a ginger-chili paste using a mortar and pestle.
- 2Cut the paneer into small cubes. (The creator cut it specifically for Navratri series, but normal cut is fine).
- 3Add ghee or oil to a pan.
- 4Add the ginger-chili paste to the pan and stir-fry for 30 seconds until aromatic.
- 5Add tomato puree to the pan and cook for 2 minutes.
- 6Once fat starts to separate, add curd, Kashmiri red chili powder, coriander powder, cumin powder, turmeric powder, and salt.
- 7Cover and cook for 5 minutes until you see beautiful fat separation.
- 8Add honey and kasuri methi, then turn off the flame.
- 9Optionally, add butter and cream; these will act as emulsifiers to keep everything together.
- 10Add the cut paneer to the gravy and mix well.
- 11Garnish with fresh coriander leaves.
- 12Serve and enjoy.
Ingredients
- Ginger
- Green chilies
- Paneer
- Ghee or oil
- Tomato puree
- Curd
- Kashmiri red chili powder
- Coriander powder
- Cumin powder
- Turmeric powder
- Salt
- Honey
- Kasuri Methi
- Butter
- Cream
- Coriander leaves
Equipment
Mortar and pestleKnifeCutting boardPanSpatulaLid
Tips
- Cut paneer normally; the special cut in the video is for Navratri series aesthetics.
- The optional butter and cream act as an emulsifier to bring the fat and flavors together.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup