While we all make paneer at home, creating a thick gravy with the right consistency is a task in itself.
Here, we bring to you a restaurant-style paneer recipe you can cook in 30 minutes at home.
Onions: 2–3 Tomato puree: 1 bowl Chopped garlic: 1 tablespoon Curd: 1 cup Cashews: 1/4 cup Grated ginger: 1/2 tablespoon Red chili powder: 1 tablespoon Kashmiri red chili powder: 1 tablespoon Coriander powder: 1 tablespoon Chaat masala: 1 tablespoon
Ingredients
Bay leaf: 1
Black pepper: 1/2 tablespoon
Big Cardamom: 1
Cloves: 3-4
Cardamom: 1
Cinnamon: 1-inch piece
Butter: 1 tablespoon
Oil: as needed
Salt: as per taste
Ingredients
Begin by heating oil in a pan. Once the oil is sufficiently hot, introduce the whole spices (bay leaf, cloves, cardamom, cumin, etc.) and saute until their aromas are released.
Add coarsely chopped onions and garlic to the pan. It’s advisable to avoid finely chopping them. Gradually incorporate the onions and garlic into the pan, ensuring they cook evenly.
Introduce tomato puree into the pan and allow it to simmer. After a while toss in the cashews, cover the pan, and let the flavors meld as the gravy gently cooks.
As the cashews soften and the gravy thickens, introduce curd into the mixture. Thoroughly combine the curd with the rest of the ingredients.
In a separate pan, melt butter and incorporate the ground spices. Once the gravy has cooked through, and the oil starts separating, add this spice-infused butter to enhance the flavors.
When the paneer gravy achieves the desired consistency and its flavors meld beautifully, remove it from the heat source.