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Simple Paneer Gravy Recipe made with roasted paneer cubes in creamy homemade curry gravy

Simple Paneer Gravy Recipe

This simple paneer gravy recipe is creamy, flavorful, and perfect as a side dish for chapathi, roti, naan, or rice. Made with roasted paneer, curd, cashews, and aromatic spices, this homemade paneer curry has rich restaurant-style flavors with an easy cooking method.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, dinner, Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Paneer Marination & Roasting
  • 200 grams paneer cubes
  • 1 tbsp curd
  • 1 tbsp pepper powder
  • ½ tbsp ginger garlic paste
  • ¼ tbsp garam masala
  • 2 tbsp oil
For Paneer Gravy
  • 1 tbsp oil
  • 2 medium onions roughly chopped
  • 10 cashews
  • 3 green chillies
  • 4 garlic cloves
  • 1 inch ginger
  • Handful of coriander leaves
  • 3 tbsp curd
Whole Spices
  • ¼ tbsp fennel seeds
  • 2 bay leaves
  • 2 cloves
  • 2 cardamom pods
  • 1 small cinnamon stick
Spice Powders
  • 1½ tbsp Kashmiri chilli powder
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • Salt as needed
Other Ingredients
  • ½ cup water as needed
  • 1 tbsp kasuri methi

Equipment

  • cooking pan
  • Blender

Method
 

  1. Step 1: Marinate the Paneer
  2. In a bowl, add paneer cubes, curd, pepper powder, ginger garlic paste, and garam masala. Mix gently and marinate for 15 minutes.
  3. Step 2: Prepare the Gravy Base
  4. Heat oil in a pan and saute onions, cashews, green chillies, garlic, and ginger until soft. Add coriander leaves and saute for 2 minutes. Cool completely.
  5. Transfer to a blender, add curd, and grind into a smooth paste.
  6. Step 3: Roast the Paneer
  7. Heat oil in a pan and roast the marinated paneer cubes until golden brown. Remove and keep aside.
  8. Step 4: Make the Gravy
  9. In the same pan, heat oil and add fennel seeds, bay leaves, cloves, cardamom, and cinnamon.
  10. Add the prepared masala paste and mix well.
  11. Add Kashmiri chilli powder, coriander powder, cumin powder, and salt.
  12. Pour water as needed and cook covered for 10–15 minutes until the raw smell disappears.
  13. Step 5: Finish the Curry
  14. Add kasuri methi and roasted paneer cubes. Mix gently and cook covered for another 5 minutes.
  15. Now Serve hot with chapathi, roti, naan, jeera rice, or pulao.

Notes

  • To save time, prepare the gravy base while the paneer is marinating.
  • Do not overcook paneer after roasting.
  • Roast paneer on medium flame to avoid rubbery texture.
  • Adjust water quantity based on the gravy consistency you prefer.
  • Fresh cream can be added for extra richness.
  • This recipe has flavors similar to restaurant-style Afghani paneer.