Creamy Paneer Gravy
Serves: 2–3 people
Ingredients
- Paneer – 250 gm (cut into small cubes)
- Fresh cream – 100 gm
- Milk – ½ cup
- Ginger – ½ inch piece (made into paste)
- Garlic – 10 cloves (made into paste)
- Kasoori methi – 2 tsp (crushed finely)
- Black pepper powder – ½ tsp
- Ghee – 2 tsp
- Salt – to taste
Method
- Heat ghee in a pan.
- Add ginger-garlic paste and sauté for 3–4 minutes until aromatic and lightly golden.
- Add salt, black pepper powder, and crushed kasoori methi. Mix well.
- Lower the flame and add milk. Cook for 2–3 minutes while stirring continuously.
- Add fresh cream and mix gently. Cook for another 2–3 minutes on low flame.
- Add paneer cubes and simmer for 1–2 minutes until well coated and heated through.
- Turn off the heat and serve hot.
Serving Suggestions
- Serve hot with naan, roti, or paratha
- It also pairs well with jeera rice or plain basmati rice
- Best served fresh and creamy for rich flavor
Tips
- Do not overcook paneer, as it may turn hard.
- Always cook on low flame after adding cream to prevent curdling.
- Crush kasoori methi between your palms for better aroma.
- Add milk and cream on low heat only for a smooth gravy.