of milk or 250 grams of paneer - and then crumbled 1 medium onion finely chopped 1 medium tomato finely chopped 1 tsp ginger-garlic paste 1 tsp jeera or cumin seeds 1 tsp coriander powder/dhania powder ½ tsp red chilli powder/lal mirch powder ½ tsp turmeric powder/haldi ¼ tsp garam masala powder 3 tbsp fresh curd/yogurt/dahi ½ - 1 cup water 2 tbsp chopped coriander leaves to be added later 1 tbsp butter or oil salt as required whole spices 1 inch cinnamon/dalchini 2-3 cloves/lavang 1-2 green cardamoms/hari elaichi 4-5 black peppercorns/sabut kali mirch 1 tej patta / bay leaf Instructions crumble 2 litre or 250 grams of paneer and keep aside. refer my home made paneer recipe heat 1 tbsp butter in a pan. optionally you can use 1 tbsp oil instead of butter. add the whole spices - 1 inch cinnamon, 2-3 cloves, 1-2 green cardamoms, 4-5 black peppercorns and 1 tej patta. saute till the spices become aromatic. then add 1 medium finely chopped onion. stir very well. saute the onions till it is light golden brown in clour. add 1 tsp ginger-garlic paste. mix it till the aroma of ginger-garlic fades away. now add 1 medium finely chopped tomatoes. stir very well. mix it properly till the tomatoes soften and the oil starts releasing from the sides of the gravy. keep the flame to its lowest, and now add 3 tbsp fresh curd/yogurt. once the curd is added, stir quickly and briskly. add 1 tsp coriander powder, 1 tsp red chili powder, ¼ tsp turmeric powder and ¼ tsp garam masala powder. stir the ground spices well. then add ½ cup water and stir.bring the curry or gravy to a simmer. finally, now add the crumbled paneer and also add salt as required. mix it properly and simmer for 1 to 2 minutes till the paneer is cooked. switch off and add 2 tbsp chopped coriander leaves. stir very well and serve paneer bhurji gravy with chapati, rotis, paratha or bread. 3.5.3208
of paneer and keep aside
butter in a pan. optionally you can use 1 tbsp oil instead of butter.
Paneer doesn't get lost in thick, creamy gravy. I love experimenting with different paneerrecipes but tend to default to tried and tested recipes - like this paneerbutter masala, kadai paneer, or Cashew chilli paneer - when it comes to cooking for guests
With its fairly mild, milky flavour and dense crumbly texture which doesn’t melt like other cheese, its best when paired with strong and spicy flavours like in classic Indian curries or dishes like Palak Paneer (spinach based curry), Achari Paneer (tomato base with Indian pickling spices), Matar Paneer (peas and tomato), Paneer Jalfrezi (tossed with bell pepper in lightly spiced tomato paste), Paneer Kurma (lightly spiced yogurt based dish), Kadai Paneer (whole spices and tomato paste), Paneer Kofta (deep fried paneer dumplings in creamy gravy), Paneer Tikka Masala (marinated paneer with vegetables) and many other Paneer curries
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