Creamy Paneer Gravy : Tired of your homemade paneer gravy never matching restaurant quality? Here’s a game-changing trick to make ultra-creamy, rich paneer gravy without using cashews or fresh cream – just paneer and milk! This healthier version gives you that perfect restaurant-style texture while being packed with protein.

The Secret to Creamy Paneer Gravy

Most restaurants use cashews or cream to thicken their gravies, but our method uses:
Paneer itself as the thickening agent
Milk for natural creaminess
Zero compromise on taste or texture

Ingredients (Serves 4)

  • 250g paneer (3-4 cubes for paste + rest for curry)

  • 1 cup milk

  • 2 onions (finely chopped)

  • 2 tomatoes (pureed)

  • 1″ ginger + 4 garlic cloves

  • 1/2 tsp turmeric

  • 1 tsp coriander powder

  • 1/2 tsp red chili powder

  • 1 tsp garam masala

  • 1/2 tsp kasuri methi

  • Fresh coriander

  • Salt to taste

  • Oil/ghee

Step-by-Step Recipe

1. Make the Magic Cream Base

  • Blend 3-4 paneer cubes + 1 cup milk into smooth paste

2. Cook the Base Gravy

  • Temper oil with whole spices

  • Sauté onions, ginger-garlic till golden

  • Add tomato puree and cook till oil separates

3. Transform into Creamy Gravy

  • Add dry spices and cook for 2 mins

  • Stir in paneer-milk paste on low heat

  • Add remaining paneer cubes

4. Final Touches

  • Simmer 2-3 minutes

  • Crush kasuri methi between palms

  • Garnish with fresh coriander

Why This Works Better

 Healthier – No heavy cream or excess nuts
Richer – Paneer paste gives authentic texture
Foolproof – Never curdles like cream-based gravies

Pro Tip: For extra richness, replace 2 tbsp milk with 1 tbsp yogurt when blending.

Serving Suggestions

★ With naan/paratha for weekend treats
★ Over jeera rice for quick dinners
★ In lunchboxes (kids love the creamy texture)