The creamy paneer gravy recipe is a very simple and easy-to-make recipe. It tastes great along with any Indian flatbread like roti, paratha, or naan.
About Creamy Paneer Gravy Recipe:
Creamy Paneer Gravy is one of the tasty paneer curry recipes, that goes really well along with paratha, poori, roti, or naan. The thick and creamy texture of this recipe makes you eat more chapati or poori.
I have often encountered this situation in most restaurants. Pick up a menu card and search for vegetarian recipes and you will find only a few choices.
While most of it will be something made out of Paneer, the rest are either cauliflower, potatoes, mushrooms, or, baby corn. And this is best seen in the case of starters where the choices are limited.
Whatever it is, I and my little daughter has come to like paneer a lot. And for us the best substitute for the chicken that my husband orders every time we go to a restaurant is paneer. And that is probably why I like experimenting with paneer recipes a lot.
Today’s recipe is also an experiment. In fact, this is an experiment that I tried a few times. But this time round it came out really well and I thought I will post it for you all.
While the masalas in this recipe give it the flavor it needs, the cream that we use in it reduces the spice and gives it a nice taste like that of paneer butter masala. Try it and I am sure you and your family will like it.
So let’s make the Creamy Paneer Gravy Recipe…
Why you should Make this recipe:
In case you are looking for a curry recipe that satisfies your taste bud, then this curry is definitely the right choice for you. This paneer gravy is a very unique recipe, which I developed some time back.
- Thick and creamy
- A great option to delight your guest with its unique flavor and texture
- goes well with any Indian flatbread
- great option for small get together
- can be packed for lunch box
Looking for some more Paneer Curry Recipe?
Creamy Paneer Gravy
- 1 cup Paneer
- 1 cup Onion thinly sliced
- 1/2 cup Tomato finely chopped
- 5 Garlic cloves, crushed
- 1 inch Ginger finely crushed
- 1 nos Black cardamom
- 1 piece Cinnamon stick
- 1 nos Bay leaf
- 1 tsp Coriander powder
- 1 tsp Chicken masala powder
- 1 tsp Garam masala powder
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 2 tbsp Cashew nuts
- 3/4 cup Fresh cream whipped
- 1/4 tsp Cumin seeds
- 1 tbsp Oil plus oil to deep fry the paneer and onion
- Salt to taste
- 2 tbsp Coriander leaves finely chopped
Ingredients to fry onion:
- 1/2 cup Onion thinly sliced
- 1 tsp Corn flour you can use maida or rice powder, incase corn flour is not available
- Oil to deep fry
Method to fry Onion and make a paste:
- Take a bowl add the sliced onion and add corn flour/ maida/ rice flour and mix the onions well.
- Heat oil in a pan and deep fry the onions until they are golden brown. Drain it onto a tissue paper.
- Your fried onions are ready.
- Deep fry the paneer also in the same kadhai and set aside.
- Now grind the fried onion and cashew nuts together by adding a little water and make a smooth paste. Set aside.
Method to make Paneer masala:
- Heat oil in a pan add cumin seeds and let it splutter.
- Once it starts spluttering add cinnamon stick, black cardamom and bay leaf.
- Now add ginger and garlic and saute for a few seconds.
- Add onion, turmeric and salt and fry until golden brown.
- Add coriander powder, chicken masala powder, chilli powder and garam masala powder and mix well.
- Fry this mixture until the raw smell of masala goes off.
- Now add the chopped tomatoes and mix thoroughly.
- Cover and cook the masala on a low flame stirring in between.
- Cook until the tomatoes become mushy.
- Now open the lid, add the ground mixture to it and fry for few minutes on a medium flame. (Ensure that the masala doesn’t get burnt)
- Now add the fresh whipped cream and mix well.
- Cook for few more minutes and then add the fried paneer cubes to it and mix well.
- Add hot water to the mixture as per the required consistency and give it a good mix.
- Garnish with coriander leaves and the creamy paneer gravy is ready to serve.
- Serve hot with naan, kulchas, parathas, pooris or rice.
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