Spicy Paneer Gravy, this recipe is for spice lovers. The dish is hot and spicy and goes well with roti/ chapati or even we can mix with white rice and have it. Paneer cooked in pepper coconut based gravy makes it so delicious. We usually make Paneer Butter Masala, Kadai Paneer, Mutter Paneer but this is different from them as the underlying gravy is based on coconut-pepper mixture.
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| Spicy Paneer Gravy |
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
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| Spicy Paneer Gravy |
Ingredients:
| Paneer Cubes | 1/4 Cup |
| Onion | 2 |
| Curry Leaves | few |
| Turmeric Powder | 1/4 teaspoon |
| Kasoori Methi / Dry Fenugreek leaves | 1/4 teaspoon |
| Green Chilli | 1 |
| Paprika Powder | 1 teaspoon |
| Oil / Butter | 1 tablespoon |
| Chopped Coriander Leaves | 1 tablespoon |
For Masala Paste:
| Curry leaves | 10 |
| Grated Coconut | 1/4 Cup |
| Pepper | 3/4 teaspoon |
| Red Chillies | 2 |
| Ginger-Garlic Paste | 2 teaspoon |
| Coriander Powder | 1 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Mango Powder | 1 teaspoon |
| Cloves | 2 |
| Cinnamon Stick | 1/2 inch piece |
Method:
- I have used store bought paneer cubes. I soak them in warm water so that they would be soft. Take all the masala paste ingredients to the mixer and grind it to a nice paste.
- Heat oil or butter in a pan, add curry leaves and chopped onion and green chilli along with pinch of salt. Saute the onions till they become golden brown color. Then add masala paste along with turmeric powder and paprika powder and mix well. Keep the flame in medium and allow it to boil for 10 minutes as the masala paste is very raw.
- Crush the kasoori methi leaves and add it to the gravy. Next add the paneer cubes and adjust the water level and mix well.
- Adjust the salt and cover the pan with a lid keeping the flame low and allow the whole gravy to cook in low flame for 10 minutes. Finally garnish with chopped coriander leaves and remove from flame
- Yummy, Spicy Paneer Gravy is now ready to serve with any Indian Bread.
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| Spicy Paneer Gravy |