Paneer with Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • Milk powder -1 cup
  • Besan -1 cup
  • Onion-1 medium size
  • Ginger paste -1 tsp
  • Garlic paste-1/2 tsp
  • Green chilli -2 to 3
  • Capsicum grated -1 tbsp
  • Tomato Puree -1/4 cup
  • Cashewnuts paste -3 tbsp
  • 1 clove
  • 1 cardamom
  • 1 piece Cinnamon
  • 1/2 tsp- Garam masala
  • 1/2 tsp- Black pepper powder
  • A little Turmeric powder
  • Salt to taste
  • Cream -optional

How to Make Paneer with Gravy

  • Take Amul powder and Besan in a bowl. Add a little salt and water to make a batter (neither too watery nor too thick). Place a non-stick pan on medium flame and cook the batter for some time. Stir continuously, watch it doesn't turn hard.
  • When it thickens, pour on to a rounded Thali (plate) and spread evenly.
  • Let it cool. When it becomes dry, cut it into Paneer like pieces.
  • Deep fry in oil till it turns to golden colour.
  • For Gravy:
  • Take a pan and add oil (optional) and first add clove, cinnamon, cardamom (whole). Add capsicum and saute.
  • Add onion, green chilli and saute.
  • Add ginger and garlic paste, tomato puree and cook till oil separates.
  • Add Cashew paste and dry masala powder. Add water (as per your choice). Boil.
  • Add the paneer pieces to the gravy, and keep it on the flame for 2- 3 minutes.
  • Garnish with Coriander leaves and serve hot with Naan or Roti.