இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Paneer gravy is delicious with chapatti, parota, naan, and so on. This can be done easily and quickly. Paneer Gravy is a gravy variety derived from North India. It is different from the paneer butter masala. This can be done easily with ingredients always available at home. It tastes great with chapati, parota, cumin rice, vegetable rice, biryani, and tomato rice.
Notes
- You can use store-bought or homemade paneer to make paneer gravy.
- Homemade paneer is softer than the store-bought paneer.
- Use butter to season this gravy. Butter goes well with paneer and enhances the flavour.
- Adding ground cashews and poppy seed is optional and can be done with or without the cashew paste.
- Instead of cashew paste, you can use 2 – 3 tsp of fresh cream.
- If you add fresh cream, add 2 – 3 tsp right before turning off the stove.
- Add Kasturi methi, for a nice aroma.
- Adding cumin powder is optional.
- Add chilli powder according to your spice level.
Other Varieties – Plain Salna, Vegetable Salna, Chicken Salna, Brinjal Chutney, Egg Drop Curry, Salna for Parotta, Hotel Style Coconut Chutney, Restaurant Style Salna, Vegetable Kurma, Thakkali Kurma for Idli, Paneer Butter Masala, Cauliflower kurma, Stuffed Brinjal Curry, Chana Masala
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Ingredients
- 200 g paneer
- 3 tsp butter
- 1/2 tsp cumin seeds
- 1 small piece of cinnamon
- 3 cardamoms
- 3 cloves
- 1 large onion finely chopped
- 1 tsp ginger garlic paste
- 1.5 tsp chilli powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tomato (paste)
- 1/2 tsp sugar
- 1/2 tsp cumin seeds
- 1 tsp dried methi
- Salt as needed
- Finely chopped coriander leaves
To grind
- 3 tablespoons cashew nuts
- 1/2 tsp poppy seeds
Recipe
Step by Step Pictures
1. Add 3 tsp of butter to a pan.
2. Melt the butter and add 1/2 of cumin seeds.
3. After frying the cumin seeds, add a small piece of cinnamon, 3 cardamoms, and 3 cloves.
4. Finely chop a large onion and add.
5. Saute until the onion is tender.
6. Add the required amount of salt and stir well.
7. Add 1 tsp of ginger garlic paste and fry till raw smell leaves.
8. Now add 1.5 tsp of chili powder, 1/2 tsp of red chili powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala and stir.
9. Add tomato paste.
10. Cover and simmer for 10 minutes.
11. After the oil separates, add 1/2 tsp of sugar and 1/2 tsp of cumin powder.
12. In a mixer jar add 3 tablespoons cashews and 1/2 tsp of poppy seeds. Add a little water and grind nicely.
13. Add the cashew paste to the gravy and mix.
14. After mixing well, add the paneer pieces.
15. Stir once again and add a tablespoon of Kasturi methi.
16. Cover and simmer for two minutes.
17. Sprinkle with chopped coriander leaves and serve.
18. Yummy Paneer Gravy is ready.
