Descripción
https://justcookkitchen.com/en/recipes/hotel-style-paneer-gravy-recipe
Facebook: https://www.facebook.com/JustCookKitchens
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INGREDIENTS
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• Paneer — 250g, cubed
• Onions — 2 large, finely chopped
• Tomatoes — 3 medium, pureed
• Cashews — 10-12 pieces
• Ginger Garlic Paste — 1.5 tablespoons
• Green Chillies — 2, slit
• Oil or Butter — 3 tablespoons
• Bay Leaf — 1
• Cinnamon — 1 inch stick
• Cloves — 3-4
• Cardamom — 2
• Cumin Seeds — 1 teaspoon
• Red Chilli Powder — 1.5 teaspoons
• Coriander Powder — 2 teaspoons
• Turmeric Powder — 1/2 teaspoon
• Garam Masala — 1 teaspoon
• Kasuri Methi (Dried Fenugreek Leaves) — 1 teaspoon
• Fresh Cream — 3 tablespoons
• Salt — to taste
• Coriander Leaves — for garnish
• Water — as needed
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METHOD
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1. Soak cashews in warm water for 15 minutes. Blend into a smooth paste and keep aside.
2. Cut paneer into cubes. You can lightly fry or soak them in warm water to keep them soft.
3. Heat oil or butter in a pan. Add bay leaf, cinnamon, cloves, cardamom and cumin seeds. Let them splutter.
4. Add finely chopped onions and green chillies. Sauté on medium heat until onions turn golden brown.
5. Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
6. Add tomato puree and mix well. Cook for 5-7 minutes until the tomatoes are well cooked and oil starts separating.
7. Add red chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for 2-3 minutes.
8. Add the cashew paste and mix thoroughly. Cook for 2 minutes.
9. Add water to adjust the consistency of the gravy as per your preference. Bring to a boil.
10. Add paneer cubes gently and mix. Simmer for 3-4 minutes on low heat.
11. Add garam masala and crushed kasuri methi. Mix gently.
12. Add fresh cream and stir gently. Cook for 1 minute.
13. Garnish with fresh coriander leaves. Serve hot with roti, naan, paratha or even dosa!
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TIPS
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✔ Soak paneer cubes in warm water for 10 minutes before adding to gravy to keep them soft and spongy
✔ Cook the onions until golden brown for the best flavor - don't rush this step
✔ Always cook the tomato gravy until oil separates from the sides for authentic restaurant taste
✔ Crush kasuri methi between your palms before adding to release its aroma
✔ Adjust the spice level by increasing or decreasing red chilli powder according to your preference
✔ For a richer gravy, you can add a tablespoon of butter at the end along with cream
✔ Don't overcook paneer in the gravy as it may become hard and rubbery