शाही पनीर मसाला ढाबे वाला सही तरीका
शाही पनीर मसाला ढाबे वाला सही तरीका is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 20 min | Cook: 39 min | Total: 1 hr 14 min
Cost: $16.52 total, $4.13 per serving
Ingredients
- 2 tablespoons Vegetable Oil (for roasting spices)
- 1 tablespoon Whole Garam Masala Mix (mix of 2 small cardamoms, 2 large cardamoms, 2 cloves, 1 bay leaf, 1 tsp cumin seeds)
- 1 tablespoon Fresh Ginger (peeled and finely chopped)
- 1 tablespoon Green Chili (finely chopped; deseed for milder heat)
- 2 tablespoons Besan (Gram Flour) (roasted until golden)
- 2 tablespoons Milk Powder (full‑fat milk powder; can substitute with khoya or barfi pieces)
- 1 teaspoon Kashmiri Red Chili Powder (for color, mild heat)
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Roasted Cumin Powder
- 0.5 teaspoon Dry Ginger Powder (Saunth)
- 0.5 teaspoon Mixed Masala (Kitchen King + Garam Masala)
- 0.5 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 3 tablespoons Poppy Seeds (soaked overnight, then blended into a paste)
- 1 tablespoon Watermelon Seeds (soaked overnight, blended with poppy seeds; optional)
- 1 cup Water (hot water for quick cooking)
- 0.5 cup Tomato Puree (homemade or canned)
- 1 teaspoon Sugar (optional, balances acidity)
- 350 grams Paneer (firm paneer, cut into 1‑inch cubes; if using store‑packaged paneer, boil 5 min before adding)
- 0.5 cup Milk (adjusts gravy consistency; use full‑fat milk)
- 3 tablespoons Ghee (for final tempering)
- 1 handful Fresh Coriander Leaves (roughly chopped for garnish)
Instructions
Prepare Whole Spices and Seed Paste (overnight)
Soak poppy seeds and watermelon seeds in water overnight. In the morning, drain and blend with a little water to a smooth paste. Measure out the whole garam masala mix.
Time: PT5M
Roast Whole Spices
Heat 2 tbsp oil in a large skillet over medium heat. Add the whole garam masala mix and sauté for about 1 minute until fragrant.
Time: PT2M
Temperature: Medium heat
Add Ginger and Green Chili
Stir in the chopped ginger and green chili. Sauté for 1 minute, stirring continuously.
Time: PT1M
Temperature: Medium heat
Roast Besan
Add 2 tbsp besan to the pan and roast for 1 minute, stirring constantly, until it turns light golden.
Time: PT1M
Temperature: Medium heat
Incorporate Milk Powder
Mix in 2 tbsp milk powder, stirring quickly to avoid lumps.
Time: PT30S
Temperature: Medium heat
Add Ground Spices and Kasuri Methi
Add Kashmiri red chili powder, turmeric, roasted cumin powder, dry ginger powder, mixed masala, salt, and crushed kasuri methi. Roast the mixture for 2 minutes, stirring continuously.
Time: PT2M
Temperature: Medium heat
Blend Seed Paste into Gravy
Stir in the prepared poppy‑seed and watermelon‑seed paste. Cook for 1 minute to combine.
Time: PT1M
Temperature: Medium heat
Cook Tomato Puree
Add ½ cup tomato puree, increase the heat to high, and cook for about 15 minutes, stirring occasionally, until the oil separates from the masala.
Time: PT15M
Temperature: High heat
Add Water and Simmer
Pour in 1 cup hot water, bring the gravy to a rolling boil, then reduce to a gentle simmer for 8 minutes.
Time: PT8M
Temperature: Medium‑high heat
Balance Sweetness
Stir in 1 tsp sugar (optional) and adjust salt if needed. Cook for another 1 minute.
Time: PT1M
Temperature: Medium heat
Add Paneer and Milk
Gently add the cubed paneer and ½ cup milk. Simmer for 5 minutes, allowing the paneer to absorb the flavors without breaking.
Time: PT5M
Temperature: Medium heat
Finish with Ghee and Garnish
Stir in 3 tbsp ghee, a pinch of crushed kasuri methi, a pinch of Kashmiri red chili powder, and the chopped coriander leaves. Cook for 2 more minutes, then turn off the heat.
Time: PT2M
Temperature: Low heat
Serve
Transfer the paneer gravy to a serving bowl and enjoy hot with roti, naan, or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Vegetable Oil: ghee, clarified butter
- Instead of Whole Garam Masala Mix: 1 tsp ground garam masala (less aromatic)
- Instead of Fresh Ginger: 1 tsp ginger paste
- Instead of Green Chili: 1 tsp green chili paste, red chili flakes
- Instead of Besan (Gram Flour): all‑purpose flour (will change texture)
- Instead of Milk Powder: khoya (crumbled), sweetened condensed milk (adjust sugar)
- Instead of Kashmiri Red Chili Powder: regular red chili powder (use half amount)
- Instead of Roasted Cumin Powder: ground cumin
- Instead of Dry Ginger Powder (Saunth): ground ginger
- Instead of Mixed Masala (Kitchen King + Garam Masala): store‑bought garam masala
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek seeds (ground)
- Instead of Poppy Seeds: more poppy seeds, almond paste (different flavor)
- Instead of Watermelon Seeds: additional poppy seeds
- Instead of Tomato Puree: fresh blended tomatoes
- Instead of Sugar: honey (use less)
- Instead of Paneer: tofu (for vegan version)
- Instead of Milk: cream (richer), water (lighter)
- Instead of Ghee: butter, vegetable oil
- Instead of Fresh Coriander Leaves: fresh parsley
Equipment Needed
- Large Skillet or Kadai
- Small Bowl
- Blender or Hand Mixer
- Spatula or Wooden Spoon
- Knife and Cutting Board
- Measuring Spoons
- Stove (Gas or Induction)
Critical Steps — Do Not Skip
- Roasting whole spices to release aroma
- Roasting besan for proper thickening
- Roasting powdered spices to avoid raw flavor
- Cooking tomato puree until oil separates
- Gentle addition of paneer to prevent breaking
Chef Tips from the Video
- Use fresh whole spices; they give a far superior aroma compared to pre‑ground powders.
- Roast besan just until golden, not brown, to keep the gravy smooth.
- Finish the dish with a drizzle of ghee for a glossy, restaurant‑style finish.
- Garnish with extra coriander and a dash of Kashmiri red chili for vibrant color.
Troubleshooting
Gravy is too thin
Simmer longer to reduce, or add an extra teaspoon of besan mixed with a little water.
Gravy becomes grainy after adding milk powder
Whisk milk powder with a little warm water before adding, ensuring it dissolves completely.
Paneer breaks apart
Add paneer gently and simmer on low heat; avoid vigorous stirring.
Bitterness from roasted spices
Reduce roasting time slightly and ensure the heat is not too high.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; gravy may spoil.
Make-Ahead Tips
- Prepare the poppy‑seed paste a day ahead and store it in the fridge.
- The gravy base (up to step 9) can be made in advance and reheated before adding paneer.
- Paneer cubes can be boiled and stored separately for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Paneer Gravy (Paneer Sabzi) in North Indian cuisine?
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.
What are the traditional regional variations of Paneer Gravy in Indian cuisine?
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.
How is Paneer Gravy traditionally served in Indian households?
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.
During which occasions is Paneer Gravy traditionally prepared in Indian culture?
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.
What makes Paneer Gravy special or unique in Indian vegetarian cuisine?
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.
What are the authentic traditional ingredients for Paneer Gravy versus acceptable substitutes?
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.
What are the most common mistakes to avoid when making Paneer Gravy at home?
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.
Why does this Paneer Gravy recipe use whole spices and a poppy‑seed paste instead of just powdered spices?
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.
Can I make Paneer Gravy ahead of time and how should I store it?
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.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
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.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 24, 2026
