Ember Crest recipe
Kashmiri Paneer Gravy
A smooth red paneer gravy with rich colour and moderate chilli heat.
- Prep
- 15 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Medium
Get the spices for this recipe
Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 400 g paneer, cut into cubes
- 180 g onion, finely chopped
- 250 g tomato, pureed
- 15 g ginger-garlic paste
- 30 ml cooking oil
- 15 g butter, optional
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 6 g salt, or to taste
- 200 ml hot water
- 2 tbsp cream, optional
- 2 tbsp chopped fresh coriander
- 2 tsp Kashmiri Lal Mirch
Instructions
- 1Mix Kashmiri Lal Chilli Powder with two tablespoons water to make a smooth slurry.
- 1Heat oil and optional butter and cook the onion until golden.
- 2Add ginger-garlic paste and tomato; bhuno until the fat begins to separate.
- 3Add the chilli slurry, coriander, cumin and salt and cook on low heat for one minute.
- 4Add hot water and simmer for five minutes. Add paneer and cook for only three minutes.
- 5Finish with optional cream and coriander.
Recipe notes
Mix the chilli powder with water before adding it to hot fat to reduce scorching and preserve colour.
