Herb paneer gravy with step by step pictures. Delicious spicy paneer gravy made with fresh onion, mint and coriander masala which is cooked till thick. This paneer curry taste delicious with roti or rice.
Herb Paneer Gravy
I like to create new side dishes for our daily roti or paratha to make it special and not boring. This is one dish which i made yesterday and it turned out so yummy. It is pretty easy to make, the flavour and taste is great.
Table of Contents
About this Recipe
Paneer is a fresh acid-set cheese made from cow or buffalo milk that is popular in the Indian subcontinent (Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, and Sri Lanka). It is a non-melting, soft cheese made by curdling milk with a fruit or vegetable-derived acid, such as lemon juice. Before pressing, the acid-set form (curd) is known as chhena.
Who invented paneer curry?
The sauce for this dish was invented in the 1950s at the Moti Mahal restaurant in Delhi by mixing fresh butter into a tomato-based curry.
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Paneer Cashew Curry
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Paneer Butter Masala
Ingredients for Herb Paneer Gravy
- Paneer - 200 grams cubed
- Chilli Powder - 2 tsp
- Coriander Powder - 2 tsp
- Garam Masala Powder - 2 tsp
- Salt to taste
- Sugar - 1 tsp or to taste
- Oil - 3 tblspn
- Ghee - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- Onion - 1 large chopped
- Tomatoes - 3 chopped
- Ginger - 2 tblspn chopped
- Garlic - 6 chopped
- Coriander leaves 1 cup chopped
- Mint Leaves - 1 cup chopped
Paneer :
Paneer has a mild, milky flavour and a dense crumbly texture that complements the strong spicy flavours found in many traditional Indian dishes. Because it does not melt like other cheeses, it can be stirred into soups or curries and stay intact.
Garam Masala Powder:
The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.
Tomatoes:
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour; or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour.
How to Make Herb Paneer Curry
- Take all grinding ingredients in a blender and puree till smooth.
- Heat oil in a kadai. Add the ground masala and cook that till oil separates and raw smell leaves.
- Now add in chilli powder, coriander powder and salt and mix well.
- Pour water and cook till oil floats on top.
- Add in paneer and simmer for few mins.
- Add in garam masala powder and mix well. Curry is done.
- Now heat ghee in a pan, add cumin and let it sizzle. Pour this over the curry and mix well.Serve with roti.
📖 Recipe Card
Herb Paneer Gravy Recipe
Ingredients
- Paneer - 200 grams cubed
- Chilli Powder - 2 tsp
- Coriander Powder - 2 tsp
- Garam Masala Powder - 2 tsp
- Salt to taste
- Sugar - 1 tsp or to taste
- Oil - 3 tblspn
- Ghee - 1 tsp
- Cumin Seeds / Jeerakam - 1 tsp
- For Grinding:
- Onion - 1 large chopped
- Tomatoes - 3 chopped
- Ginger - 2 tblspn chopped
- Garlic - 6 chopped
- Coriander leaves 1 cup chopped
- Mint Leaves - 1 cup chopped
Instructions
- Take all grinding ingredients in a blender and puree till smooth.
- Heat oil in a kadai. Add the ground masala and cook that till oil separates and raw smell leaves.
- Now add in chilli powder, coriander powder and salt and mix well.
- Add water and cook till oil floats on top.
- Add in paneer and simmer for few mins.
- Add in garam masala powder and mix well. Curry is done.
- Now heat ghee in a pan, add cumin and let it sizzle. Pour this over the curry and mix well.Serve with roti.
Video
Herb Paneer Gravy Step by Step
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| You need onions, ginger, garlic, tomatoes, coriander leaves and mint leaves |
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| take everything in a blender |
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| puree till smooth |
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| heat oil in a pan.. add the puree in |
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| cook that well |
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| cook till it dries and the raw smell leaves from it |
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| add in chilli powder, coriander powder and salt |
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| mix well |
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| add water |
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| add little sugar |
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| cook till oil floats on top |
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| add paneer in |
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| simmer for few mins |
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| add garam masala powder |
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| mix well |
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| now heat ghee in a pan |
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| add cumin seeds |
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| pour it in |
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| mix well and serve |
Dharmakojisha D
Nice one very tasty...
sugu suganya
Really came out so well..thnkyu aarthy
Mathumitha
Hi Aarthi... After my marriage it link helped me to learn cooking.. all it recipes really yummy... Today I am trying herb paneer gravy. It's really came lovely.. thank u so much.. keep on post some more grandma's recipes.....
Kashif
Hi i like your website there are variety of dishes you have covered with proper instructions.. 😊
Ann
Hi Aarthi
I do follow and try your recipes and your tips on different things in the kitchen.. They are good.
I am reading a lot about use of raw turmeric and mango ginger as they are very good for health.
Could you please post recipes on how to use them.
Read about making pickles using them.. Can u please post a tried and tested recipe for pickle. Doubt.. Like how we saute mango or lemon for instant pickle or carrot or vegetables or fry fish (kerala style) can we saute raw turmeric.. Will there be any change in taste or do we lose its nutrients.
Could u please clarify and help
Thanks