Spread the love

Paneer Peshawari is an Easy- Bizzy, lip-smacking Paneer dish. The gravy is made in Peshawari-style, hence got the name. The beautiful color of the gravy is due to cashew, onion, tomato, and cream.

Paneer is the most famous ingredient among Vegetarians. That’s the reason, each and every Restaurant of India have one page of Paneer dishes. It’s that much famous.

About the Recipe

This is completely a unique recipe and could be prepared in no time. So, if your guests are dropping by and you want to relish something delicious in no effort, try this.

In this Recipe, Paneer is simmered in a creamy-rich silky gravy of onion-cashew and tomatoes. A few of the recipes did not include Tomatoes in the gravy. But, I wanted little sourness in the gravy, so I added them.

The best part of Indian cooking is that it is flexible and can be altered as per our palate. Onions and Cashews are two beautiful ingredients in this recipe that added a beautiful flavor in the gravy.

The Recipe originally belongs to Pakistan, but within a span of time, it is now becoming popular all over India.

Serving Suggestions

Due to the creamy-rich and luscious gravy, the dish can be served with any kind of Indian Bread like Naan, Missi Roti, Tawa Roti, Rumali Roti, Parantha, etc.

You can also serve it along with Pulao such as Veg Pulao, Dry-fruits Pulao, Matar Pulao, or simple plain Rice too.

Step by Step Recipe

A few of Ingredients used are shown in the picture to have an idea of how to cut Onions and Paneer.

Cut Onions and Paneer into cubes, and Blanch Onion cubes, Cashew, Almonds, Garlic Cloves, an inch of Ginger, 2 small tomatoes in boiling water for 2-3 minutes.

Turn off the flame and let it cool. And grind them to paste. Keep aside in a bowl.

Heat oil in a Pan. Add cumin seeds, Bay leaf. Let cumin seeds splutter.

Add turmeric powder, red chilly powder. And within second, add the grounded paste. Mix well. Let the mixture cook for 5 minutes.

Add coriander powder, garam masala, salt, and ghee. Let the gravy simmer.

Add a cup of cream. Stir the spices for a minute.

Saute the masala on medium flame until the gravy thickens, add roasted Kasuri Methi and Paneer, and Simmer it for another 5 minutes.

Garnish with a drizzle of cream and Serve hot with fulkas and Rice!!!

Paneer Peshawari Recipe

Paneer Peshawari is a recipe of Paneer dunked in creamy-rich onion, cashew based curry. It is so easy to make and must to be included your lazy sunday menu.
Course Main Course
Cuisine Indian, world
Keyword Paneer Peshawari, Paneer Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 people
Author Pooja Mahto

Equipment

  • Pan

Ingredients

  • 200 gm Paneer cubes
  • 2 Onions, Medium sized
  • 1 Tomato, Medium-sized
  • 1 cup Cream
  • 1/2 cup Cashew-Almonds
  • 7-8 Garlic cloves
  • 1 inch Ginger
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 2 Bayleaves
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Kashmiri Red Chilly Powder
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • Salt as per taste

Instructions

  • Cut Onions and Paneer into cubes.
  • Blanch Onion cubes, Cashew, Almonds, Garlic Cloves, an inch of Ginger, 2 small tomatoes in boiling water for 2-3 minutes.
  • Turn off the flame and let it cool. And grind them to paste. Keep aside in a bowl.
  • Heat oil in a Pan. Add cumin seeds, Bay leaf. Let cumin seeds splutter.
  • Add turmeric powder, red chilly powder. And within second, add the grounded paste. Mix well. Let the mixture cook for 5 minutes
  • . Add coriander powder, garam masala, salt, and ghee. Let the gravy simmer.
  • Add a cup of cream. Stir the spices for a minute.
  • Saute the masala on medium flame until the gravy thickens, add roasted Kasuri Methi and Paneer, and Simmer it for another 5 minutes.
  • Garnish with a drizzle of cream and Serve hot with fulkas and rice!!!

Notes

  1. A few recipes have not included Tomatoes, you can skip that.
  2. If you want to make the Gravy to be little sweet, drizzle a spoon of honey in the end or a spoon of sugar in it. It is made in both ways, either sweet or the way I made. 
  3. The gravy is mildly spicy, you can adjust the chilies as per your taste.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

RELATED ARTICLES

Leave a Reply

Your email address will not be published. Required fields are marked *






error: Content is protected !!