Paneer Curd Gravy is a rich and comforting dish that combines the creaminess of curd (yogurt) with the delicate flavors of paneer (Indian cottage cheese). This dish is perfect for those seeking a flavorful vegetarian option to accompany their meals. Serve it with steaming hot rice or soft naan for a delightful dining experience!
Ingredients:
250g paneer, cubed
1 cup thick curd (yogurt), whisked
1 onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 tablespoon oil
2 green chilies, slit
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
Directions:
Heat the Oil: In a pan, heat the oil over medium flame and add cumin seeds. Let them splutter to release their aroma.
Sauté Onions: Add the finely chopped onions to the pan and sauté until they turn golden brown, which will add depth to the gravy.
Add Aromatics: Stir in the ginger-garlic paste and slit green chilies, cooking until fragrant.
Incorporate Tomatoes: Add the tomato puree to the pan and cook until the oil starts separating from the sides, which indicates the mixture is well-cooked.
Spice It Up: Mix in the turmeric, coriander powder, red chili powder, and salt. Cook for an additional 2-3 minutes to allow the spices to blend.
Add Curd: Lower the heat and slowly add the whisked curd, stirring continuously to prevent curdling. This step is crucial for achieving a creamy texture.
Introduce Paneer: Gently add the paneer cubes to the gravy and let it simmer for about 5 minutes, allowing the paneer to absorb the flavors.
Finish with Garam Masala: Sprinkle garam masala over the dish and garnish with fresh coriander leaves before serving.
Serve Hot: Enjoy your Paneer Curd Gravy hot with naan or rice.
Serving Tips:
Pair with Sides: Serve Paneer Curd Gravy with steamed basmati rice, jeera rice, or soft naan to complement the rich flavors of the dish.
Garnish: Enhance the presentation by garnishing with freshly chopped coriander leaves or a sprinkle of garam masala just before serving.
Side Dishes: Consider pairing it with a refreshing cucumber raita or a side of roasted or sautéed vegetables for a complete meal.
Temperature: Serve the dish hot for the best taste and texture. If it has cooled down, reheat gently on the stove before serving.
Serving Portions: This recipe yields about 4 servings, making it perfect for family meals or small gatherings.
Storage Tips:
Refrigeration: Store any leftover Paneer Curd Gravy in an airtight container in the refrigerator. It can be kept for up to 2-3 days.
Freezing: If you want to keep it longer, Paneer Curd Gravy can be frozen for up to 1 month. However, the texture of the paneer may change slightly upon thawing.
Thawing: When ready to use frozen gravy, thaw it in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of water or additional curd to restore creaminess.
Avoid Overcooking: When reheating, be careful not to overcook the gravy, as this can lead to the paneer becoming rubbery.
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FAQs:
Can I use low-fat yogurt instead of thick curd for this recipe?
Yes, you can use low-fat yogurt instead of thick curd. However, keep in mind that the dish may be slightly less creamy. Make sure to whisk the yogurt well before adding it to the gravy to achieve a smoother consistency.
Is Paneer Curd Gravy suitable for meal prep?
Absolutely! Paneer Curd Gravy is a great option for meal prep. You can make a large batch and store it in the refrigerator for up to 2-3 days or freeze it for longer storage. Just remember to reheat it gently to maintain its texture and flavor.
Can I make this dish vegan?
Yes, you can make a vegan version of Paneer Curd Gravy by substituting paneer with tofu and using plant-based yogurt. The cooking process remains the same, and the dish will still be delicious and creamy!
How can I adjust the spice levels in Paneer Curd Gravy?
To adjust the spice levels, you can modify the amount of green chilies and red chili powder according to your preference. If you prefer a milder flavor, use fewer chilies or omit the red chili powder entirely. For extra heat, consider adding more spices or even a pinch of cayenne pepper.
Conclusion:
Paneer Curd Gravy is a delightful addition to any meal, offering a perfect blend of flavors and textures. Whether you are hosting a dinner party or enjoying a quiet meal at home, this dish is sure to impress. Try it out today and enjoy a taste of comfort and warmth!
📖 Recipe:
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Paneer Curd Gravy
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Paneer Curd Gravy is a creamy and tangy dish that combines soft paneer with a luscious yogurt-based gravy, making it a perfect vegetarian option for your meals. This flavorful recipe is quick and easy to prepare, serving wonderfully with rice or naan for a comforting dining experience.
Ingredients
250g paneer, cubed
1 cup thick curd (yogurt), whisked
1 onion, finely chopped
2 tomatoes, pureed
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 tablespoon oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking until fragrant.
- Add the tomato puree and cook until the oil separates from the sides.
- Mix in turmeric, coriander, red chili powder, and salt. Cook for 2-3 minutes.
- Lower the heat and slowly add whisked curd, stirring continuously to avoid curdling.
- Add paneer cubes to the gravy and let it simmer for 5 minutes.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with naan or rice.
Notes
Use fresh paneer for the best texture.
Adjust the spice levels according to your preference.
Leftovers can be stored in the refrigerator for up to 2-3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
