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Written by Sonu Kumar Singh » Updated on: January 21st, 2025
Paneer gravy dishes are popular and delicious, made with paneer cooked in flavorful gravies. However, making them requires some care and attention to detail.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
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