Paneer Gravy - the quick dish for guests

• Prep15 min
• Cook25 min
• Total time40 min
• Serves4

When guests turn up unannounced, a paneer dish saves the evening. Get the gravy right and nothing else matters. The trick here is simple - grind the onion and tomato instead of chopping them. A ground gravy turns smooth and looks like the restaurant version.

Ingredients

• Paneer - 250 g, cubed
• Onions - 2 medium
• Tomatoes - 3 medium
• Cashews - 10 (optional, thickens the gravy)
• Ginger-garlic paste - 1 tsp
• Chavsamrat Special Gravy Masala - 2 tsp
• Chavsamrat Haldi Powder - 1/4 tsp
• Cream or curd - 2 tbsp
• Oil or ghee - 3 tbsp
• Coriander leaves, salt

Method

1. Boil the roughly chopped onion, tomato and cashews for 10 minutes, cool and grind smooth.
2. Soak the paneer cubes in hot water for 5 minutes so they stay soft.
3. Heat the oil and fry the ginger-garlic paste.
4. Add the ground paste and cook on medium for 8-10 minutes, until oil separates. Do not rush this.
5. Add turmeric, salt and Chavsamrat Special Gravy Masala. Fry 2 minutes.
6. Add half a cup of water and simmer 5 minutes.
7. Stir in cream or whisked curd on a low flame, or the curd will split.
8. Add the paneer and simmer gently for 3-4 minutes.
9. Finish with coriander and serve with naan or chapati.

Tips

• Do not over-cook the paneer - four minutes is plenty.
• No cashews? Use 2 tbsp of poppy or melon seeds instead.
• The same gravy works for vegetables, chhole or eggs.