Paneer Curry | Paneer Gravy
User Reviews
4.6
66 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
3
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Calories
421 kcal
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Course
Main Course
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Cuisine
Indian
Paneer Curry | Paneer Gravy
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Paneer Curry is made with Indian cottage cheese cubes cooked in a rich gravy prepared from blends of onion paste, cashew-tomato paste, and ginger-garlic paste. The spices like turmeric, chili, coriander, garam masala, and kasuri methi combine with cream to add depth and subtle sweetness. The texture is creamy with tender paneer pieces soaking in a flavorful, spiced sauce, offering a balanced heat and mild tang.
Description
Paneer Curry | Paneer Gravy features cubed paneer simmered in a sauce built from freshly ground onion paste, a smooth cashew and tomato paste, and ginger-garlic paste. The recipe incorporates turmeric, red chili powder, coriander powder, garam masala, and kasuri methi, giving the curry its characteristic aroma and flavor. The addition of cream enriches the gravy, making it silky and smooth. Cooking the onion paste until golden adds a roasted depth. The balance of spices and cream creates a mild yet savory curry, tenderizing the paneer and blending the flavors thoroughly.
Cooking involves slow sautéing of the onion paste, blending in the prepared cashew-tomato paste, and simmering all with spices and water to achieve the desired consistency. Slit green chilies and fresh coriander add freshness and gentle heat. This paneer curry works well served with rice or Indian breads.
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Ingredients
For onion paste
- 105 grams onion or 1 large onion - roughly chopped
For cashew paste
- 175 grams tomato or 2 large tomatoes - roughly chopped
- 27 grams cashew or 12 to 15 cashews - soaked in ½ cup hot water
For ginger-garlic paste
- 1 teaspoon ginger garlic paste or 4 grams ginger or 1 inch ginger - roughly chopped + 4 grams garlic or 6 to 7 small to medium garlic cloves, roughly chopped - crushed to a paste in mortar-pestle
Other ingredients
- 200 grams paneer (Indian cottage cheese) - cut in cubes or squares
- 3 tablespoons neutral cooking oil generic cooking oil
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or add as per taste
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 2 green chilies slit
- 1 tablespoon Coriander leaves chopped
- salt as required
- 1.5 cups water or add as required
- ½ teaspoon kasuri methi (dry fenugreek leaves)
- 2 tablespoon light cream or low fat cream or 1 tablespoon whipping cream
- ¼ to ½ teaspoon sugar (optional)
- 1 tablespoon Coriander leaves for garnish, chopped
Instructions
Preparation
- First soak 12 to 15 cashews in hot water for 20 to 30 minutes.
- When the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. Crush the ginger and garlic to a paste in mortar-pestle.
- In a blender jar or grinder jar, take the chopped onions. Without adding any water grind or blend to a smooth paste.
- Remove the onion paste in a bowl and keep aside.
- To the same grinder jar, add chopped tomatoes. Also add the soaked cashews.
- Again without adding any water, grind or blend both tomatoes and cashews to a smooth paste. Keep the jar aside.
Making masala
- Heat tablespoons oil in a thick bottomed pan or kadai.
- Add the onion paste.
- On a low heat begin to sauté the onion paste. Keep on stirring often while sautéing the onion paste. Sauté till the onion paste becomes light golden or golden.
- Then add the crushed ginger-garlic paste. If using ready ginger-garlic paste, then add 1 teaspoon of it.
- Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
- Now add the tomato+cashew paste. Be careful as the mixture can splutter.
- Mix everything very well and begin to saute the masala on a low flame.
- While the masala is getting sauteed, add 1.5 cups water in the grinder jar. Swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. If you want you can even run the mixer once, so that everything gets mixed well. Keep aside.
- Saute the onion-tomato masala till you see some fat releasing from the sides. The masala will also become glossy.
Making paneer curry
- Then add turmeric powder, red chilli powder, coriander powder and garam masala powder.
- Stir and mix the spice powders very well.
- Add 1 or 2 slit green chilies.
- Add the water which was mixed with the leftover tomato+cashew paste in grinder jar.
- Season with salt as required. Also add 1 tablespoon chopped coriander leaves.
- On a low to medium heat, simmer the cottage cheese curry till it thickens a bit and you see oil specks on top.
- Then add paneer cubes.
- Add ½ teaspoon kasuri methi, which has been crushed. Mix well and switch off the heat.
- Then add 2 tablespoons low fat cream or light cream or 1 tablespoon of whipping cream.
- Mix the cream very well with the rest of the cottage cheese curry. Switch off the heat.
- Serve this paneer gravy garnished with some coriander leaves accompanied with chapati, paratha, naan or steamed rice or cumin rice or saffron rice.
Nutrition Information
Show Details
Calories
421kcal
(21%)
Carbohydrates
12g
(4%)
Protein
12g
(24%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Cholesterol
50mg
(17%)
Sodium
911mg
(38%)
Potassium
248mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
660IU
(13%)
Vitamin C
14.2mg
(16%)
Calcium
338mg
(34%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 50mg | 17% |
| Sodium | 911mg | 38% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 338mg | 34% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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