Tag Archives: paneer gravy

Paneer Makhni

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Impossibly, rich, and creamy Paneer Makhni is to die for! Insatiable, inviting, and a culinary delight. The combination of the spices with fresh cream makes it a homely dish perfect for both rice and roti lovers. Here’s our Paneer Makhni recipe.

Ingredients

  • Paneer cut into cubes – 400 gms
  • Ginger-garlic paste – 1/2 tsp
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2tsp
  • Garam masala – 1/4 tsp
  • Turmeric powder -1/4 tsp
  • Hung yougurt – tbsp
  • Butter – 2 tbsp
  • Salt – as required

For the gravy

  • Finely chopped onions – 1 small
  • Diced tomatoes – 6 medium sized
  • Ginger garlic paste – 1/2 tsp
  • Finely chopped ginger – 1/2 inch
  • Slit green chilies – 2
  • Kashmiri red chili powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Cumin powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Kasoori methi – 1/2 tsp
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tsp
  • Salt – as required

Method

  • Marinate the paneer cubes with ginger-garlic paste, Kashmiri red Chili powder, coriander powder, cumin powder, garam masala, turmeric powder, hung yogurt and salt. Cover and keep aside.
  • For the gravy, add 1 tbsp of butter and a little oil in a wok.
  • Fry onions until translucent.
  • Add ginger-garlic paste and fry until raw smell goes.
  • Now add the diced tomatoes and cook till soft.
  • Cool this mixture and transfer it into a blender and blend until smooth.
  • Now sieve this into a bowl to give you a smooth velvety gravy.
  • Meanwhile cook paneer in a pan. Grease the pan with some butter. Place the paneer cubes, cook for 2 minutes on one side, flip them and cook for another 2 mins on the other.
  • Add another dollop of butter into the same wok.
  • Add ginger and green chilies and fry for few seconds.
  • Add the gravy. To this, add Kashmiri red chili powder, cumin powder, coriander powder and cook for 2 mins.
  • Crush the kasoori methi before adding. Then add fresh cream and mix. Cook for another 2 mins.
  • You can add some sugar or honey in case you feel the gravy is a little tangy.
  • Add the paneer cubes. Mix gently.
  • Garnish with some more cream and a little kasoori methi
  • Serve with naan or any Indian bread, rice, or peas pulav.
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Kadai Paneer Gravy!

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Mum would make mouth-watering home made paneer and prepare the most delicious Paneer dishes.

Kadai Paneer is one of them. Here is the recipe.

Kadai Paneer Gravy Image Credit: Mujahid Khaleel

Kadai Paneer Gravy
Image Credit: Mujahid Khaleel

Ingredients

  • Paneer cut into cubes – 1 cup
  • Finely chopped onions – 2 tbsp
  • Finely chopped tomato – 1 large
  • Chilli powder – 1/2 tsp
  • Dhania powder – 1/2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Coriander seeds – 1/4 tsp
  • Dry red chillies – 2
  • Onions sliced or cut into cubes – 1 small
  • Capsicum sliced or cut into cubes – 1 small
  • Julienned Ginger – 1 tsp
  • coriander leaves – 2tbsp
  • Fresh cream – 2 tbsp
  • Oil
  • Salt – as required

Method

  • Heat oil in a Kadai. Add finely chopped onions and fry till slightly brown.
  • Add finely chopped tomatoes and cook till soft. Add all the powders and salt and fry well.
  • Add enough water and make a thick gravy. Keep it aside.
  • Heat oil in another Kadai. Add cumin seeds and allow to splutter.
  • Add coriander seeds and broken dry red chillies.
  • Add the sliced or cubed onions and capsicum and fry. Do not over cook.
  • Add the thick gravy and mix well.
  • Add the paneer pieces, ginger Juliennes and chopped coriander leaves. Cook for a few minutes. Add fresh cream and mix well.
  • Serve hot with rotis.