Delicious Paneer Curry/Gravy Recipe- For Main Meals

PANEER CURRY:- (Paneer Curry/Gravy Recipe)

It is a dish containing stuffed paneer with creamy gravy. Paneer curry is a delicious dish for formal get-togethers. (Paneer Curry/Gravy Recipe)

Paneer Curry/Gravy Recipe
Paneer Curry/Gravy Recipe


For Curry

  • 9 thin slices of paneer, 
  • 2 Tbsp fresh shredded coconut
  • 1/4 tsp salt
  • 1 Tbsp cilantro (finely chopped)
  • 2 tsp green chili (finely chopped)

For Batter

  • 3 Tbsp water
  • 1/4 cup cornstarch
  • 3 Tbsp oil to shallow fry

For Gravy

  • 2 cups chopped tomatoes
  • 1 Tbsp ginger (chopped)
  • 1/2 tsp cumin seeds
  • 1 Tbsp coriander powder
  • 1/8 tsp asafoetida
  • 1 Tbsp oil
  • 1/4 tsp turmeric
  • 1 tsp red chili powder
  • 1/4 cup cashew powder
  • 1 tsp salt
  • 1/4 cup heavy cream
  • 1/4 tsp garam masala
  • 2 Tbsp cilantro (chopped)

METHOD:- (Paneer Curry/Gravy Recipe)

  • Mash a piece of paneer and mix it well with the coconut, salt, coriander, and green chilly.
  • Spread the above mixture on 4 slices of paneer and cover them with the remaining 4 slices. Cut them into two, and press it slightly. Set them aside.
  • Mix cornstarch in 2-3 tablespoons of water to form a thick batter.
  • Heat a flat frying pan with around 3 tbsp of oil over medium flame. When the oil is moderately hot, dip the stuffed paneer pieces one at a time. Shallow fry the paneer until they are light golden brown in color from both sides.
  • Take them out over a paper towel, to drain out the extra oil. Set it aside.

Making Gravy

  • Blend the tomatoes, ginger and coriander powder to a fine paste, and strain the tomato mixture. Set it aside.
  • Heat the oil in a saucepan over medium flame. When the oil is moderately hot then add cumin seeds. Lower the heat and add asafoetida, turmeric, chilly powder and cashew powder and stir it for a minute.
  • Add tomato paste and cook for around 3-4 minutes followed with continuous stirring until the tomato starts leaving the side of the pan. Add salt and cream to it and about a half cup of water. Cook for around 2-3 minutes. Add coriander and garam masala and stir it and turn off the heat. Gravy should be of a pouring consistency.
  • Pour the gravy over Paneer pieces.
  • The dish is ready. Serve hot and enjoy.

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PALAK PANEER:- (Paneer Curry/Gravy Recipe)

It is the most popular paneer dish of North India. Creamy spinach with tasty paneer makes it a delicious dish.

Paneer Curry/Gravy Recipe
Paneer Curry/Gravy Recipe


  • 6 cups of spinach (washed and clean properly)
  • 1 tomato (finely chopped)
  • 1-1/2 cups paneer
  • 1 green chili (chopped)
  • 1/2 tsp cumin seeds
  • 1 Tbsp ginger (chopped)
  • 1/8 tsp asafoetida
  • 1 Tbsp oil
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1 Tbsp whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/3 cup heavy cream

METHOD:- (Paneer Curry/Gravy Recipe)

  • First, blanch the spinach, this will help keep the spinach color bright. To blanch the spinach, boil around 6 cups of water in a saucepan, and let the spinach boil in it for around 1 minute. Drain the water and put the spinach in ice cold water for about 2 minutes.
  • Blend the spinach, ginger and green chilly. Spinach should be creamy.
  • Soak the paneer in about 3 cups of hot water, for about 5 minutes. Set it aside.
  • Heat the oil in a saucepan, over medium-high flame.
  • Add cumin seed and asafoetida. After cumin seeds crack, add the tomatoes and stir-fry for around 1-2 minutes. Tomatoes should be tender, not mushy. Add coriander, turmeric, red chilly powder, salt, and sugar. Stir and add the spinach.
  • After spinach boils, lower the heat and let the spinach cook for around 5-6 minutes, but do not cover it. This will help keep the green color of spinach.
  • Mix the flour with 1/2 cup of water and add the spinach and the cream. Mix it properly and let it cook for around 5 minutes. Add a little more water if needed.
  • Drain the paneer and fold it gently in spinach and let it simmer for around 5 minutes.

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