10 Common Mistakes to Avoid When Making Paneer Gravy Dishes

Paneer gravy dishes are popular and delicious, made with paneer cooked in flavorful gravies. However, making them requires some care and attention to detail.

Using Low-Quality Paneer

• Paneer should be fresh for the best taste.

• Low-quality paneer can be hard and rubbery.

• Fresh paneer is soft and smooth.

• Stale paneer can spoil the dish.

• Good quality paneer absorbs the gravy well.

• Poor quality paneer may remain bland.

• Always check the color and smell of paneer.

• Fresh paneer is white and has a mild smell.

• Store paneer in a cool place or fridge.

• Use it within a few days for the best taste.

• You can also buy kadai paneer masala.

Not Soaking Paneer

• Paneer can be hard if not soaked.

• Soaking softens the paneer.

• Use warm water to soak paneer.

• Soak for 5-10 minutes.

• This makes it soft and easy to cook.

• It helps paneer absorb the gravy better.

• Don’t skip soaking if you want a good texture.

• After soaking, drain the water.

• Cut the paneer into desired pieces after soaking.

• Soaked paneer stays soft during cooking.

• This simple step improves the taste and texture.

Overcooking the Paneer

• Don’t cook paneer for too long.

• Overcooking makes it hard and rubbery.

• Paneer cooks quickly, so be careful.

• Add it to the gravy at the end.

• Simmer for just 2-3 minutes.

• Overcooked paneer loses its softness.

• It also soaks up too much gravy.

• Paneer should stay firm, not mushy.

• Keep the heat low when cooking paneer.

• Don’t leave it in the pan for too long.

• Add it to the dish just before serving.

Not Blending Gravy Well

• Blend the tomatoes, onions, and spices properly.

• A smooth gravy tastes better.

• If the gravy is lumpy, it’s not as nice.

• Use a blender or a smooth masher.

• Blend until the mixture is creamy.

• This step makes the gravy rich and flavorful.

• Don’t leave big chunks of vegetables.

• Well-blended gravy helps the spices mix better.

• It also looks more appealing.

• Blend the ingredients after cooking them.

• A smooth texture makes the dish taste more delicious.

Skipping the Tempering

• Tempering adds extra flavor to the dish.

• Heat oil or ghee before adding spices.

• Add whole spices like cumin, mustard seeds, or cloves.

• Let the spices sizzle and release their aroma.

• This step enhances the taste of the gravy.

• Tempering should be done on low heat.

• Don’t add raw spices directly to the gravy.

• Tempering creates a deeper, richer flavor.

• It also adds a nice fragrance to the dish.

• Don’t skip this step for the best taste.

Using Too Much Oil or Ghee

• Don’t use too much oil or ghee.

• Excess oil can make the dish greasy.

• It makes the gravy too heavy.

• Use just the right amount to cook.

• Too much oil hides the flavor of spices.

• Stick to 1-2 tablespoons for a balanced taste.

• You can always add more later if needed.

• Less oil makes the dish lighter.

• Too much ghee can overpower the taste.

• The right amount ensures the gravy isn’t oily.

• This keeps the dish healthy and tasty.

Not Balancing the Spices

• Spices should be well-balanced.

• Too little spice makes the dish bland.

• Too much spice can be overwhelming.

• Add spices slowly, tasting as you go.

• Use common spices like turmeric, cumin, and garam masala.

• Adjust the amount based on your taste.

• Don’t forget salt; it enhances flavors.

• Mixing spices properly creates harmony in the dish.

• Over-spicing can hide the taste of paneer.

• Under-spicing makes the gravy dull.

• Taste the gravy while cooking to adjust flavors.

• You can also buy shahi paneer masala.

Adding Paneer Too Early

• Don’t add paneer too early in the gravy.

• If added too soon, it can become soggy.

• Paneer should stay firm in the dish.

• Add paneer towards the end of cooking.

• Let the gravy cook fully first.

• Then gently add the paneer.

• Simmer it for a few minutes.

• This way, paneer absorbs the flavor without becoming soft.

• Avoid boiling it for too long.

• Overcooking paneer can make it break.

• Add paneer just before serving for best results.

Ignoring the Consistency of Gravy

• The gravy should be the right thickness.

• If too thick, add a little water or milk.

• If too thin, let it simmer and reduce.

• A good gravy should coat the paneer well.

• The consistency should not be runny.

• A thick gravy is creamy and rich.

• Stir the gravy occasionally to avoid burning.

• Adjust the consistency based on your preference.

• If the gravy is too thick, use water or cream.

• If it’s too thin, cook it for a few more minutes.

Not Garnishing Properly

• Garnishing adds color and flavor.

• Don’t skip the final touch.

• Fresh coriander leaves make the dish look bright.

• A drizzle of cream makes it creamy.

• Garnishing makes the dish more appetizing.

• Use a small number of chopped herbs.

• Don’t overdo it; keep it simple.

• A sprinkle of kasuri methi adds a nice flavor.

• Garnishing enhances the taste and presentation.

• You can also use fried onions for crunch.

• The right garnish makes the dish special.