Paneer (Indian Cottage Cheese) Gravy Recipe
Paneer (Indian cottage cheese) gravy
Paneer (Indian Cottage Cheese) Gravy
Paneer is a popular type of cottage cheese that is commonly used in Indian cuisine. It is made by curdling milk with an acid like lemon juice or vinegar.
Paneer can be used in wide variety of dishes like gravies, curries, pulaos, dry items and even desserts. Kids love paneer, and it is a great way to include protein in their diet, as paneer is a rich source of protein.
This paneer gravy is spicy but contains no onion no garlic. Pair it with any Indian bread or with flavored rice. It's very easy to prepare.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 20 min | 30 min | 2 servings |
Ingredients
- 2 tablespoons oil or ghee
- 2 inches cinnamon
- 2-3 cardamom pods
- 2-3 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon pepper corns, or as needed
- 8-10 cashews
- 2-3 medium tomatoes, roughly chopped
- 4-5 red chilies (byadagi or guntur)
- salt, to taste
- 1 cup water, or as needed
- 2 tablespoons butter
- 1-2 bay leaves
- 250 grams paneer (Indian cottage cheese), cubed
- 1/2 teaspoon garam masala powder
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons fresh cream
- 2-3 tablespoons fresh coriander leaves, chopped
Instructions
- In a pan, heat 1 tablespoon of oil or ghee. Add cinnamon, cardamom, cloves, cumin seeds and peppercorns. Let the cumin seeds splutter.
- Add cashews and fry till golden brown.
- Add chopped tomatoes and red chilies. Fry for 1 minute, close the lid, and cook over low flame till the tomatoes shrink and become well-cooked. Add salt, mix well and switch off the flame. Let the mixture cool down completely.
- Transfer the cooled mixture to a mixer jar and blend into a fine paste (add 1/4 cup of water if required). Set aside.
- In a pan, heat butter and oil or ghee. Add bay leaves and saute.
- Add the ground paste and a little water. Mix well, close the lid and cook for 2 minutes.
- Add paneer cubes, mix and combine well with the gravy. Close the lid and cook for 3 minutes.
- Open the lid and saute gently, adding water if required to adjust the consistency. Adjust salt.
- Add garam masala powder, mix and add crushed kasuri methi (dried fenugreek leaves). Mix well.
- Add fresh cream and chopped coriander leaves. Mix and switch off the flame.
- Serve hot with any Indian bread or flavored rice. Enjoy.
In a pan heat, 1 tablespoon oil or ghee, add 2-inch-long cinnamon stick, 2-3 cardamom pods, 2-3 cloves,1 teaspoon cumin seeds, 1/2 teaspoon peppercorns. Let the cumin seeds splutter.
Add 8-10 cashews and fry till golden brown.
Add 2-3 chopped tomatoes and 4-5 red chilies.
Fry for a minute, close the lid and cook over low flame till tomato shrinks and is well-cooked. Add salt, mix well and switch off the flame. Let the mixture cool down completely.
Transfer cooled mixture to a mixer jar.
Blend into a fine paste (add 1/4 cup of water if required). Set aside.
In a pan, heat 2 tablespoons of butter and 1 tablespoon oil or ghee. Add 1-2 bay leaves and saute.
Add ground paste and a little water. Close the lid and cook for 2-3 minutes.
Add paneer cubes, mix and combine well with the gravy. Close the lid and cook for 3 minutes.
Open the lid and saute gently, adding water if required to adjust the consistency. Adjust salt.
Add 1/2 teaspoon garam masala powder. Mix well.
Add 1 tablespoon crushed kasuri methi or dried fenugreek leaves. Mix well.
Add 2 tablespoons fresh cream and 2-3 tablespoons chopped coriander leaves.
Give a mix and switch off the flame.
Paneer or Indian cottage cheese gravy is ready to serve. Serve hot with any Indian bread or flavored rice and enjoy.
Cooking Notes
- Onion and garlic: I did not use either onion or garlic in this gravy, but you can add them if you wish.
- Paneer: Homemade or store-brought paneer can be used.
- Spice level: Increase the number of peppercorns and use guntur red chilies to make the gravy spicier.