How to Make Garlic Paneer Gravy

Add curd, Kashmiri red chili powder, turmeric powder, garam masala, salt, ginger-garlic paste, kasuri methi, lemon juice & oil in a mixing bowl. Mix well & make a fine paste.

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Thereafter add paneer cubes & mix. Keep aside for 30 minutes so that paneer is well marinated.

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Heat cooking oil in a pan. Add black pepper, cinnamon, clove, ginger, garlic, cardamom & cashews. Saute until aromatic.

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Now add chopped onion & saute until onions are soft.

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Then add tomato & saute until tomato pieces are soft. Grind the mixture. Your tomato-onion-cashew paste is ready. Keep aside.

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Melt butter on low heat in a pan. Add cumin & bay leaf & saute until aromatic.

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Now saute chopped onions until soft.

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Then add coriander powder, Kashmiri red chili powder, turmeric powder & salt. Saute until aromatic.

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Add the tomato-onion-cashew paste. Mix well. Cover & cook for 1-2 minutes.

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Add marinated paneer & mix well. Pour water to adjust the gravy consistency. Cover & cook for 5 minutes on low flame.

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Sprinkle garam masala, pour heavy cream & finally some chopped coriander. Mix one final time.

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Now add cooking oil & chopped garlic in a tempering pan. Heat it & add red chili powder.

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Pour the tadka & cover immediately. Allow it to rest for 5 minutes to integrate the garlic flavour.

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Your garlic paneer curry is ready now. Serve with butter roti.

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Delicious Pandhra Rassa Recipe | Healthy and Tasty Kolhapur Style Chicken Soup

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