Restaurant Style Paneer

Ever wondered why your paneer gravy you make at home doesn't taste like the one you eat at restaurants??

If the answer is "YES" then keep reading the below post :)

Restaurant style Paneer gravy 

Paneer (Cut into small cubes):- 2 1/2 cups (approx) - 250 gms

Oil:- 4 tbsp
Cumin seeds:- 2 tsp
Black cardamom:- 1
Cinnamon stick:- 1inch
Cloves:- 3-4
Garlic:- 10 cloves( chopped)
Ginger:- 1/2 tbsp (chopped)
Onion:- 2 big (paste)
Tomato:- 2 small (paste)
Turmeric:- 1tsp
Salt as per taste
Red chilli dry : 5
Garam Masala powder:- 1tsp
Water as per requirement
Milk - 1/2 cup
Kasoori Methi powder:- 1 tsp
Coriander for garnish

Procedure -

Shahi Jeera : 1 tsp

Black Pepper - 5

Cream - 1/4 cup

cashew -10 crushed 

sugar : 1/4 teaspoon( optional)

In a pan shallow fry the paneer cubes with 1 tsp oil on a non stick pan until golden keep aside.

Dry roast cumin seeds, Black cardmom, Black Pepper, Cinnamon stick and shahi jeera in a pan.

crush to powder after cooling and keep aside.

soak the dry red chillies in warm water and then grind to a paste keep aside.

Make a wet paste of cashews, ginger and garlic keep aside.

In a pan heat up the oil fry the grinded onion paste for 5 minutes until oil seperates.

Add up the paste (cashew,ginger,garlic) and fry for around 3 minutes until the oil seperates. Add the red chilly paste and add the spices and crushed garam masala, simmer on low flame for around 2-3 minutes.

Add the tomato puree, sugar and cook covered for 3-4 minutes.

Add milk and very less water if you think the gravy is too dry.

Cook for 5 minutes on low flame. Add the Paneer pieces and kasoori methi and cream and cook for 10 minutes until oil comes on the top.

Garnish with coriander leaves.

Your restaurant style paneer gravy is ready

 Try it and leave comments  :)