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)