Paneer Tomato Gravy

Paneer Tomato Gravy – For paneer lovers, I am sure that Paneer Tomato gravy would be a new style of side dish for Chapathi/Roti/Phulkas. I learned this recipe from my friend cum neighbour. From that time this gravy become one of my favorites after I tried out. This recipe has quite long process and can’t be cooked when we are in hurry. But try this recipe when you have a guest/get together which is going to be of new taste.

Paneer Tomato Gravy

Ingredients of Paneer Tomato Gravy:

To marinate:

  • Corn flour-2 tsp
  • Maida – 2 tsp
  • Red chilli powder- 1 tsp
  • Pepper powder- 1/2 tsp
  • Ginger garlic paste – 1 tsp
  • Salt -1/2 tsp

For gravy:

  • Paneeer -250 gm
  • Onion -2
  • Tomato small-2
  • Jeera – 1 tsptsp
  • Capsicum -1 small size
  • Ginger -1/4 tsp
  • Garlic -1/4 tsp
  • Red chilli powder – 2 tsp
  • Green chillies -1
  • Dhania powder -2 tsp
  • Powdered cashew – 3 tsp
  • Kasurimethi -1 handful
  • Fresh cream -1 tsp
  • Coriander leaves

Method of Preparation of Paneer Tomato Gravy :

  1. Cut the paneer in lengthwise and marinate it with the given ingredients and leave for 20 minutes.
  2. Make a fine paste of tomato and capsicum.
  3. Heat oil in a tawa and toast the paneer till they fried with slight brownish colour and keep aside.
  4. Heat oil in a pan : add jeera and let it splutter.
  5. Now add finely chopped ginger, garlic, slit green chillies and saute just twice.
  6. Add the finely chopped 1 onion and fry well. Put in the spices red chilli powder, dhania powder and fry in low flame.
  7. Now add the tomato, capsicum paste, salt and cook well till raw smell goes off.
  8. When oil oozes out add required water for gravy consistency
  9. Add the cube shaped cut onion, kasurimethi, fresh cream, cashew powder.
  10. Now add in the toasted paneer and saute for some time.
  11. Garnish chopped coriander leaves.


If fresh cream is not available here is an alternate tip:

  • If you have the thick milk layer stored in your fridge, nicely stir with a beater till you get a creamy form. Now this can be used in the dish instead of fresh cream.
  • I mostly follow this process because freshcream will get spoiled soon as we do not use regularly.