Restaurant Style Paneer Gravy Without Onion and Garlic (Sawan Special!)k
🥘 Restaurant Style Paneer Gravy Without Onion and Garlic (Sawan Special!)
Hello, hello friends! Welcome back to Kitchen Corner. Today’s recipe is super special because we are making a rich and thick paneer gravy completely without onion and garlic. Yes, you heard it right! We will make this delicious paneer dish with a very quick and simple recipe. So, let’s get started
10 Mins
20 Mins
3-4 People
📋 Ingredients (सामग्री)
For Gravy Base:
- Oil: 1 tbsp
- Cashew nuts (Kaju): 7-8 pieces
- Green chilies: As per taste
- Black peppers (Kali mirch): A few pieces
- Tomatoes: Chopped
For Roasting Paneer:
- Paneer: 250-300g (cut into cubes)
- Turmeric (Haldi): A pinch
- Red chili powder (Lal mirch): A pinch
- Salt: A tiny pinch
For Main Gravy:
- Oil: 2-3 tbsp
- Spices: Haldi, Lal mirch powder, Salt (as per taste)
- Homemade Garam Masala: 1 tsp
- Kasuri Methi: A good amount
- Water: 1/2 cup
- Fresh Cream & Coriander leaves: For garnishing
📝 Step 1: Preparing the Gravy Base
First, let's do some basic preparation for our gravy. Take a pan and add 1 tbsp of oil. You can use mustard oil or any cooking oil you like.
To this, add around 7 to 8 cashew nuts (kaju) and some green chilies. You can adjust the green chilies according to your taste. I also added a few black peppers (kali mirch). After that, add chopped tomatoes and mix well. Cover the pan and let it cook for about 5 minutes.
Now, turn off the gas and let this mixture cool down. Once cooled, transfer it to a mixer jar and blend it into a smooth paste. Keep it aside.
🧀 Step 2: Roasting the Paneer
We want to keep this recipe healthy and use less oil, so we are not going to deep fry the paneer. We will just lightly roast it.
In the same pan, add a little oil. Now add a pinch of turmeric (haldi), red chili powder (lal mirch), and a tiny bit of salt. Sauté these three spices in the oil for a few seconds so they release a beautiful color.
Now, add your paneer cubes into the pan.
Keep the flame on medium—do not make it high. Flip them gently and cook until they get a gorgeous golden color. Once done, take them out and set them aside.
🥣 Step 3: Making the Main Gravy
Now in the same pan, let's prepare the gravy. Add about 2 to 3 spoons of oil—not much oil is needed for this recipe.
Add haldi, lal mirch powder, salt, and a little bit of my special homemade garam masala.
Sauté the spices quickly and immediately add the prepared tomato-cashew paste. We don't need to overcook the spices; just let them mix well to get a nice color. Now, stir and cook this gravy. As you sauté it, the gravy will reduce a bit and start releasing oil from the sides.
🌿 Step 4: Adding Kasuri Methi and Water
Once the gravy comes into a nice thick form, rub a good amount of kasuri methi between your palms and add it in.
Next, add about half a cup of water.
🍽️ Step 5: Final Touch & Serving
When the gravy is boiling nicely, slide in the roasted paneer cubes. Give it a gentle stir, and that's it! Your delicious paneer curry is ready to serve. You can enjoy this hot with pooris, paranthas, or anything you like.
Let’s plate it up now. Look at how thick and rich this gravy looks! No one can ever guess that the base is made using just basic tomatoes and cashews.
Finally, garnish it with some fresh cream and coriander leaves (dhaniya patti). It looks beautiful and smells amazing because of the homemade garam masala. Trust me, no one will ever know that this dish has absolutely no onion or garlic!
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