Creamy Paneer Curry is a creamy gravy that is an apt side dish for parotta. With rich creamy sauce, the paneer adds on to the taste and makes a great dish.
While we make Paneer Butter Masala at least once a week, sometimes we decide we must alter the dish and try something different. During one of those days, Amma wanted to make this gravy. I was all for it as the regular Paneer Butter was boring after making it week after week.
Kids loved it and this version of Paneer Curry gets repeated when we get bored with the usual one. This is the second gravy under the creamy gravies I am doing as part of the BM#107 week 1.
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Creamy Paneer Curry
To be roasted and ground
3 nos Cardamom
1 cup Onions
5 to 6 Green Chillies
1 cup Tomato
10 Cashew nuts
1 tsp Cooking Oil
For the Gravy
2 tsp Butter
1 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
1/2 tsp Garam Masala
1 cup Paneer
2 tsp Cream
Salt to taste
How to make the creamy Paneer Curry
Heat a pan with oil roast all the ingredients and allow it to cool.
When it cools down, take the ingredients in a mixer and adding water grind to a smooth paste.
For the gravy
Heat a nonstick pan with butter, add cumin seeds, ginger garlic paste and saute well.
When the ginger garlic paste is roasted well, add the ground masala and let it get cooked well for about 5 to 7 mins.
Add salt, garam masala and 1 cup water, bring to a boil.
Add paneer and adjust the spice and consistency.
When you feel the consistency is fine, add cream and switch off.
Serve with parotta.