Easy Paneer Gravy - Paneer Masala within 20 minutes

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.

Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step instructions and a short video. I hope you enjoy this recipe.

Check out my other Gravy Recipes

Here is the video link for Easy Paneer Gravy

Easy Paneer Gravy Recipe Details

Prep time : 10 minutes
Cook time : 20 minutes
Serves : 3
Category : gravies
Author : Muthulakshmi Madhavakrishnan

Ingredients

200 grams paneer
1 onion
2 tomato
8 garlic cloves
1 tsp ginger
7 cashew nuts
2 cinnamon
3 cloves
2 cardamom
1 bay leaf
1 tsp Kashmiri chilly powder
1/2 tsp red chilly powder
1 tsp coriander powder
1/4 tsp roasted cumin powder
1 tsp garamasala powder
1/2 cup cold milk
1 tbsp dried kasuri methi leaves
salt to taste
4 tbsp oil

Cooking Directions

Heat a kadai for a minute and add the dried kasuri methi leaves. Dry roast the leaves on low heat until you get a nice aroma and turn off the heat. Transfer it to a plate and allow it to cool down for 5 minutes and gently crush them with your fingers.

Heat 2 tsp oil and add cinnamon, cloves and cardamom. When the spices begin to sizzle, add the garlic and ginger and saute for a few minutes. Add the onions and saute well for a few minutes till they become transparent. This just takes 2 minutes. Next add the tomatoes followed by cashewnuts. Saute until the tomatoes turn soft. Turn off the heat and allow them to cool completely.

Add it to a mixer jar and grind it to a smooth paste.

Heat 3 tbsp oil in the same kadai and add 1 bay leaf. Now add Kashmiri chilly powder, chilly powder, coriander powder and roasted cumin powder. Take care to add the spice powders. Do not burn the spice powders. Stir quickly and add the ground masala paste.

Stir the masala paste very well for a few minutes and mix it well with the spice powders. Rinse the mixer jar with 1/2 cup water and add it to the kadai. If it is too thick, add another half cup of water.

Add required salt and garamasala powder. Cover and cook the gravy on medium heat until the oil specks on the top of the gravy.

When the gravy reaches the desired consistency, add 1/2 cup cold milk and crushed kasuri methi leaves.

At this stage, add the paneer cubes and mix gently. Cook the gravy for 2 to 3 minutes and turn off the heat. Do not cook the gravy longer after adding paneer because it makes the paneer harder. Transfer the gravy to the serving dish.

Enjoy the paneer gravy with chapathi, pulao or nann.

ஈஸி பனீர் கிரேவி தமிழில்

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