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.
I have so many other Paneer Gravies that I can run it for many weeks on if I take up the challenge! I served this with Tamil Nadu Style Parotta
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Creamy Paneer Curry
Ingredients Needed:
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.
Recipe
Creamy Paneer Curry
Ingredients
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
Instructions
- 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.
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
amaracooking says
Curry looks creamy and delicious Valli. The gravy is a versatile one.
Saraswathi Tharagaram says
All time favorite recipe for my kids! They wont get bored eating everyday! As you said paneer recipe will be there in my every week meal plan.
vaishalisabnani says
That surely is a creamy paneer , how do you manage to make such rich paneer dishes for weekdays ! When looking for a new paneer dish , I know where to come.
Sushma Pinjala says
This is my kids all time favorite dish. Your curry looks so nice and creamy.
Pavani says
That looks like something my kids will LOVE. I like adding cashews in the gravy - makes it so smooth and creamy.
Harini Rupanagudi says
Love the creamy gravy and I also make it the same way. The kids love the creaminess.
Mireille Roc (@ChefMireille) says
this reminds me a little of Paneer Lababdar but any creamy paneer dish would be so delicious with paratha!