Paneer Curry Recipe (Restaurant Style Gravy)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (32)

Paneer Curry Recipe (Restaurant Style Gravy)

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 41%
CARBS 15G14% OF CAL
3G FIBER5G OTHER8G TOTAL SUGAR
FAT 36G74% OF CAL
15G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich North Indian paneer curry with tomato-cashew sauce and cream, fragrant with spices. Serve with roti, naan, or rice for a restaurant-quality meal at home.

mainindiancurrytofugluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 105 grams or 1 large onion (– roughly chopped)
  • 175 grams or 2 large tomato (– roughly chopped)
  • 27 grams or 12 to 15 cashews (– soaked in ½ cup hot water)
  • 1 teaspoon ginger garlic paste
  • 200 grams paneer ((Indian cottage cheese), cut in cubes or squares)
  • 3 tablespoons oil
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder (or add as per taste)
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 2 green chilies (– slit)
  • 1 tablespoon coriander leaves (– chopped)
  • salt (as required)
  • 1½ cups water (or add as required)
  • ½ teaspoon kasuri methi ((dry fenugreek leaves))
  • 2 tablespoon light cream (or low fat cream or 1 tablespoon whipping cream)
  • ¼ to ½ teaspoon sugar (– optional)
  • 1 tablespoon chopped coriander leaves (– for garnish)
PREP
20M
SODIUM
509MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.