Paneer gravy is a staple of North Indian home cooking, especially in Punjabi households. It evolved as a way to showcase paneer, a fresh cheese, in a rich, spiced sauce that could be enjoyed with flatbreads during festivals and family gatherings.

In Punjab, the gravy is often richer with butter and cream, while in Gujarat a sweeter version with a hint of jaggery is common. In Maharashtra, coconut milk may replace dairy, and in Bengal the dish may include mustard oil for a distinct flavor.

It is typically served hot with Indian breads such as roti, naan, or paratha, and sometimes with steamed basmati rice. A side of fresh salad or pickles often accompanies the meal.

Paneer gravy is popular during festivals like Diwali and Navratri, as well as at weddings, birthday celebrations, and family gatherings where a rich vegetarian main is desired.

The combination of roasted besan, milk powder, and a poppy‑seed paste creates a velvety texture that is richer than typical paneer curries. The use of whole spices and kasuri methi adds depth rarely found in quick‑cook versions.

Authentic ingredients include fresh paneer, whole garam masala, besan, milk powder, and kasuri methi. Acceptable substitutes are khoya for milk powder, tofu for paneer (vegan), and regular red chili powder instead of Kashmiri chili for color.

Common mistakes include over‑roasting the besan (which makes it bitter), adding paneer too early (causing it to break), and not cooking the tomato puree long enough for the oil to separate, resulting in a raw taste.

Whole spices release essential oils when roasted, giving a deeper aroma, while the poppy‑seed paste acts as a natural thickener and adds a subtle nutty flavor that powdered spices alone cannot provide.

Yes, you can prepare the gravy base up to step 9, let it cool, and refrigerate for up to 3 days. Reheat gently, add fresh paneer and milk before serving. The dish also freezes well for up to a month.

The YouTube channel Anukriti Cooking Recipes specializes in easy-to-follow Indian home‑cooking tutorials, focusing on traditional flavors with modern twists, and often shares secret tips for restaurant‑style dishes.

Anukriti Cooking Recipes emphasizes step‑by‑step visual clarity, uses everyday pantry ingredients, and frequently incorporates unique binding agents like besan and milk powder to achieve restaurant‑level texture, setting it apart from channels that rely on pre‑made mixes.