PANEER GRAVY
November 02, 2020PANEER GRAVY
We, Vegetarians, treat Paneer like how non-vegetarians treat chicken. It's super delicious😋 and we just love paneer, there is nothing to hate about it. When I start cooking paneer at home I used to be so conscious and follow every instruction in the recipe. But later on, after tried almost all possible paneer recipes I do magic in the kitchen with my paneer it never went wrong. I have a habit of decoding the recipe whenever I taste any new dish, especially if I or my husband likes it then my special skill will activate to find out what made the dish taste that good. And most of the time I do succeed.
So this Paneer Gravy is also one of my own recipes, which is inspired from many paneer gravy recipes like Dhaba style, Kadai paneer, and maybe more😉 really I am not sure what I followed exactly. But what is more important is how it tastes right, then I guarantee that you won’t be disappointed. Yet it is very simple it will take hardly 30mins to do this Paneer gravy.
Just like my other recipes again you can do whatever changes (like altering vegetables or eliminating any given ingredient) you want to make and still it will taste fantastic just it will taste different according to the changes you made that's all. Then let us get started with preparation,
INGREDIENTS:
1. Bay leaf -1no.
2. Cinnamon stick -1no.
3. Cardamom -2nos.
4. Jeera -1/2spoon.
5. Paneer -1cup.
6. Capsicum -1/2cup.
7. Onion -2nos.
8. Tomato -3nos.
9. Kasturi Methi* -1/2spoon.
10. Almond(Soaked) -4-6nos.
11. Besan* -1spoon.
12. Ginger garlic paste -1spoon.
13. Chili powder -1spoon.
14. Masala powder -1spoon(of your choice).
15. Pepper powder -1/2spoon.
16. Salt -as per taste.
17. Oil or Butter -3tbsp.
METHOD:
1. Cut onion, capsicum, and paneer into bite-size cubes.
2. In a wide pan add a spoon of oil and a spoon of butter, then add onion and saute for a minute.
3. Then add capsicum to the same pan and roast for a couple of minutes and transfer to a plate.
4. To start the gravy preparation to the same pan add some oil, then add bay leaf, cinnamon stick, cardamom, and jeera roast till it turned aromatic.
5. Then add a slit of green chili and then add nicely chopped onions to the pan and roast them until changed in color.
6. Once the onion starts turning golden add ginger garlic paste saute till the raw smell goes away.
7. Now add chili powder, coriander powder, Garam masala, and Kasturi methi saute for few seconds and then add besan then roast for a minute.
8. Then add finely chopped or coarsely ground tomatoes and cook them completely. Keep stirring in between.
9. Once oil separate in the edges and coming out of the pan without sticking then it's time to add some water to the gravy.
10. Now check for seasoning if anything is needed to do the changes at this stage itself, after this, you cannot edit much.
11. While the gravy boiling adds the almond paste to make the gravy more creamy.
12. Once you achieve your perfect consistency, add roasted onions, capsicum, and cubed paneer to the gravy and give it a mix. Let it cook all together for another 5mins on low-medium flame.
13. Done, tasty Paneer Gravy is ready to be served. Garnish with a sprinkle of freshly chopped coriander before serving.
METHOD WITH PICTURES:
1. Cut onion, capsicum, and paneer into bite-size cubes.
2. In a wide pan add a spoon of oil and a spoon of butter, then add onion and saute for a minute.
3. Then add capsicum to the same pan and roast for a couple of minutes and transfer to a plate.
4. To start the gravy preparation to the same pan add some oil, then add bay leaf, cinnamon stick, cardamom, and jeera roast till it turned aromatic.
5. Then add a slit of green chili and then add nicely chopped onions to the pan and roast them until changed in color.
6. Once the onion starts turning golden add ginger garlic paste saute till the raw smell goes away.
7. Now add chili powder, coriander powder, Garam masala, and Kasturi methi saute for few seconds and then add besan then roast for a minute.
8. Then add finely chopped or coarsely ground tomatoes and cook them completely. Keep stirring in between.
9. Once oil separate in the edges and coming out of the pan without sticking then it's time to add some water to the gravy.
10. Now check for seasoning if anything is needed to do the changes at this stage itself, after this, you cannot edit much. While the gravy boiling adds the almond paste to make the gravy more creamy.
11. This is an optional step just to enhance the flavor I like to add a spoon of channa masala powder or Kadai paneer masala and some chopped coriander.
12. Once you achieve your perfect consistency, add roasted onions, capsicum, and cubed paneer to the gravy and give it a mix. Let it cook all together for another 5mins on low-medium flame.
13. Done, tasty Paneer Gravy is ready to be served. Garnish with a sprinkle of freshly chopped coriander before serving and enjoy with your favorite rice or chapati.
NOTE:
1. Like I mentioned above you can alter the recipe as per your availability of ingredients but I would like to suggest not to skip the ingredients I marked with * because those are the secret ingredients which makes it unique.
2. Adding besan in this gravy to is get a thick gravy consistency but don't add too much because it may disturb the taste of the gravy.
3. Here I used almond and cashew paste, instead you can use cream or just the cashew paste.
Hope you guys enjoy this recipe as much as we do and let me know your thoughts and suggestions in comment section. And one most important thing to remember is to, "Stay Positive and Keep Smiling😀".
You can also check out my White Kurma recipe 👍.
3 comments
Yummmy
ReplyDeleteThank u Shabi😍
DeleteTempting dear! 🤤 Delicious Presentation! 😍
ReplyDelete