VIRUNDHOMBAL

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 ste...

Matar Paneer Gravy  recipe with full video and step by step pictures. Easy and yummy gravy pairs well with jeera rice, roti, poori, nann and dosa. When I was in 12th standard I cooked this gravy  for the first time on my own by following Chef. Mallika Badrinath's recipe instructions. My sister loved it and she told it tasted closer to the restaurant style gravies. Since green peas are in season now, I decided to post this recipe along with the video. Usually for gravies we cook the green peas separately in a vessel and then we add it to the masala. Today I chose to prepare the gravy in the pressure cooker, as I want to cook the green peas to blend well with the gravy. I used store bought paneer for making this matar paneer gravy. You can use homemade paneer also or you can replace paneer with other vegetables like potato, cauliflower or soya chunks.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Raj...

Methi Malai Paneer recipe with full video and step by step pictures. Methi malai paneer is made with methi leaves, paneer, fresh cream,  milk and flavoured with spices. This gravy is a mildly spiced gravy tastes good with jeera rice, nann and chapathi. Usually for gravies we sprinkle dried kasuri methi leaves at the end, which gives a nice flavour for the masala. Yesterday I got fresh methi leaves and decided to prepare this gravy for our lunch along with jeera rice. The masala paste for the gravy is prepared with onions, tomatoes, cashew nuts, ginger, garlic ,green chillies and cumin. This dish uses fresh fenugreek leaves which involves few preparation works like plucking the leaves from the stem and cleaning and chopping work. So try to finish plucking the leaves and store it in the refrigerator ahead of time because methi leaves stays good for 3 to 5 days.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masal...

There are many gravies based on Paneer. Today we are going to see a simple homestyle gravy prepared with paneer and green peas. This gravy will become your new favourite gravy with Paneer.

Paneer Kurma is a delicious kurma made with paneer cubes in a creamy coconut gravy. This Kurma is very easier to prepare for your dinner. After preparing this Kurma, it will be your family's favourite. Most of us are familiar with paneer. They are an easy to cook ingredient in gravies so there is no pressure cooking or soaking work for this kurma. Unlike most kurmas, some grinding work is required for this kurma with classic spices, tomatoes, onions and coconut. In this kurma I have sprinkled few kasuri methi leaves to enhance the flavour. This kurma will pair well with chapathi, dosa, parotta and jeera rice. The paneer cubes combined with the coconut gravy gives a tasty side dish for your dinner. Instead of ordering gravies from outside, you can quickly prepare this delicious kurma within 20 minutes.  If you are planning to prepare for a get together or dinner party, you can easily double this recipe. Now let's see how to prepare this Paneer Kurma with step by step instr...

Paneer Butter Masala - Side dish for roti, nann, kulcha. Restaurant style gravies such as paneer butter masala, vegetable kurma, chenna masala etc are all-time favourite gravies for us. These gravies can be easily prepared in your home with simple cooking methods. This restaurant style Paneer butter masala requires some preparation work like grinding the tomatoes and cashews, but the cooking time is very less. You can easily prepare this masala within 30 minutes.  Follow these simple instructions and prepare restaurant style Paneer butter masala for your family.

Paneer Methi Masala(Paneer and Methi leaves in onions,tomatoes and cashew nuts paste) Any side dishes made with paneer is always a welcome dish in our family. One day I got some fresh methi leaves which are tiny in size. These tiny methi leaves have very less bitterness and also the flavour was very nice. I also had some homemade paneer also in hand so I have decided to prepare a healthy side dish with paneer and methi leaves. This masala goes well with chapathi, nann and pulav.This requires less preparation work and you can finish it within half an hour. For gravies or masalas usually the onions and tomatoes are sauted in oil and then made into a smooth paste. In this masala I have cooked the onions, tomatoes and cashew nuts in pressure cooker and then made it to a smooth paste. This method helps to cook quickly and you can prepare with less oil. You can add badam instead of cashew nuts. Try this healthy masala for your family.

Capsicum is one of my favourite combination with paneer. Capsicums have very low calories and numerous nutrients which help boost your immunity system. Paneer is also a favourite for all age groups and it is a high protein food. It is quite easy to make at home. I always prepare homemade paneer. This is a coconut based gravy with paneer and capsicum. This is a simple home style kurma and there is no cashew paste or fresh cream. This kurma goes well with chapathi, ghee rice and dosas. The consistency is a little thicker than the other kurma. Let's see how to prepare this kurma with step by step photos.