Spicy Paneer Gravy Recipe | Paneer Recipes

SPICY PANEER GRAVY | STARTUP COOKING

Spicy Paneer Gravy is a delicious, flavorful, aromatic, rich and tasty paneer curry. It is one of the most popular North Indian dishes in India. This curry is unique as its enriched with pepper, fennel and cumin seeds. A real treat for spice lovers!

Paneer is fresh, soft but firm cottage cheese popular in Indian cuisine. Paneer is a very versatile dairy product and used in an assortment of Indian curries, snacks and sweets. You can find paneer at any local Indian grocery stores. Some Costco stores also carry paneer. If you are a bachelor, this recipe is must to try, I am sure everyone will lick their fingers after eating this yummy curry.

This spicy paneer gravy goes well with chapathi, naan, roti, jeera rice or pulao. Though, paneer butter masala, kadai paneer, matar paneer, paneer tikka masala are most common curry we often make, this spicy paneer based curry is also an ultimate treat to our taste buds!

This spicy paneer gravy is great for special occasions, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Spicy Paneer Gravy. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR SPICY PANEER GRAVY

Coarse : Lunch / Dinner

Cuisine : South Indian

Author : Jayashree Karthik

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

Diwali Recipes

Gokulashtami Recipes

INGREDIENTS

4 tbsp oil

2 bay leaf

1 cinnamon stick

3 cardamom

3 cloves

1 red chilli

1 spring curry leaves

2 large onion - finely chopped

2 large tomato - pureed

1/4 tsp turmeric powder

1 tsp red chilli powder

2 tsp coriander powder

1 tsp garam masala powder

2 tbsp curd

salt - to taste

3/4 cup water

300 g paneer - cubed

1/4 cup coriander leaves - chopped

SPICE POWDER

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1 tsp pepper corn

COLLECTION OF THOGAYAL RECIPES

PROCEUDRE

heat 4 tbsp oil in the pan and temper with cloves, cinnamon stick, cardamom pods and bay leaf, roast for few seconds and followed by add curry leaves and red chilli and allow the leaves to turn crisp
now add very finely chopped onion and saute well until they become soft and translucent

once onions cooked well, add tomato puree, turmeric powder, red chilli powder, coriander powder and garam masala powder. mix well and cover with lid and cook the mixture on low medium flame for 10 minutes

now the raw smell of spices goes off, next add fresh yogurt and salt together, mix well and cook this mixture again for another 4-5 minutes on low medium flame

once the gravy cooked well, add 3/4 cup water and mix well and cover with lid and cook for 6-7 minutes or until the oil starts to separate from the gravy

add freshly cubed paneer and cook for 5-6 minutes in low flame

in the mean while, add cumin seeds, fennel seeds and pepper corn in to the mixer jar and grind to a smooth powder

after paneer cooked well, add freshly grounded spice powder and chopped coriander leaves to the gravy, mix well and cook for 1-2 minute and then switch off the flame