Hotel Style Paneer Gravy Recipe
Authentic South Indian Food Creator · Home Chef
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Paneer gravy is one of those restaurant-style dishes that everyone absolutely loves! This creamy, rich and flavorful curry is a staple in North Indian cuisine but has found its way into Tamil households as a special occasion dish. The soft paneer cubes swimming in a luscious tomato-onion gravy with aromatic spices make it an irresistible treat that pairs beautifully with roti, naan, or even dosa.
What makes this paneer masala recipe special is its versatility and ease of preparation. You don't need to be an expert cook to achieve that authentic hotel-style taste at home. The secret lies in the perfect balance of spices, the creamy texture from cashews, and cooking the gravy until the oil separates. This recipe is perfect for weekend family lunches, dinner parties, or even festival celebrations when you want to serve something special yet comforting.
Many people shy away from making paneer gravy at home thinking it's complicated, but this recipe will change your mind! With simple ingredients that are already in your kitchen and easy-to-follow steps, you'll be amazed at how restaurant-quality paneer curry can be made right in your own home. The combination of kasuri methi and garam masala at the end adds that signature hotel-style aroma that will have everyone asking for seconds!
Looking for more curry recipes? Browse all vegetarian recipes →
Ingredients(21 items)
Instructions
💡 Tap a step to mark it doneSoak cashews in warm water for 15 minutes. Blend into a smooth paste and keep aside.
Cut paneer into cubes. You can lightly fry or soak them in warm water to keep them soft.
Heat oil or butter in a pan. Add bay leaf, cinnamon, cloves, cardamom and cumin seeds. Let them splutter.
Add finely chopped onions and green chillies. Sauté on medium heat until onions turn golden brown.
Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
Add tomato puree and mix well. Cook for 5-7 minutes until the tomatoes are well cooked and oil starts separating.
Add red chilli powder, coriander powder, turmeric powder and salt. Mix well and cook for 2-3 minutes.
Add the cashew paste and mix thoroughly. Cook for 2 minutes.
Add water to adjust the consistency of the gravy as per your preference. Bring to a boil.
Add paneer cubes gently and mix. Simmer for 3-4 minutes on low heat.
Add garam masala and crushed kasuri methi. Mix gently.
Add fresh cream and stir gently. Cook for 1 minute.
Garnish with fresh coriander leaves. Serve hot with roti, naan, paratha or even dosa!
Tips and Tricks
- Soak paneer cubes in warm water for 10 minutes before adding to gravy to keep them soft and spongy
- Cook the onions until golden brown for the best flavor - don't rush this step
- Always cook the tomato gravy until oil separates from the sides for authentic restaurant taste
- Crush kasuri methi between your palms before adding to release its aroma
- Adjust the spice level by increasing or decreasing red chilli powder according to your preference
- For a richer gravy, you can add a tablespoon of butter at the end along with cream
- Don't overcook paneer in the gravy as it may become hard and rubbery
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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