Name: Tangy Paneer Gravy recipe by Panchali Chakraborty at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250 gms paneer; 100 gms hung curd; 25 gms cashew; Small capsicum diced 1; Tomato medium diced 1; Ginger grated 1 tablespoon; Green chilli slited 2 to 3; Salt to taste; Sugar 1 tablespoon; Kashmiri red chilli powder 1 tablespoon; Vegetable oil 4 tablespoon

ABOUT Tangy Paneer Gravy RECIPE

Paneer, capsicum and tomato blended in yogurt and cashew gravy.

Ingredients Serving: 4

250 gms paneer
100 gms hung curd
25 gms cashew
Small capsicum diced 1
Tomato medium diced 1
Ginger grated 1 tablespoon
Green chilli slited 2 to 3
Salt to taste
Sugar 1 tablespoon
Kashmiri red chilli powder 1 tablespoon
Vegetable oil 4 tablespoon

Instructions

Cut the paneer into cubes.
Add 1 tablespoon of oil in a non stick pan and fry the paneer cubes till light brown.
Add 1 more tablespoon of oil into the pan and fry the capsicum and tomato cubes lightly.
Remove the veggies and add the rest of the oil.
Add grated ginger and green chillies.
When they start spluttering add the paste (curd and cashew blended together).
Add all the dry masalas and keep stirring.
Add one cup of water and bring to a boil.
Add the fried paneer cubes and the veggies.
Let it simmer for 5 minutes.
Remove and transfer to a serving bowl.
Serve hot with rice or chapatis.

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