Paneer Dry Fruit Gravy Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.In a separate pan, dry roast cashews, almonds, and raisins until lightly golden. Grind them into a fine paste.
• STEP 5.Add the dry fruit paste to the gravy and mix well. Cook for a few minutes.
• STEP 6.Add paneer cubes and cook for another 5 minutes until the paneer is well-coated with the gravy.
• STEP 7.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soak the cashews and almonds in warm water for 15 minutes before grinding them into a paste. This will make the paste smoother.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of fresh cream to the gravy.

Storage and Serving

• Paneer Dry Fruit Gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy in a pan or microwave before serving.
• Serve the dish hot with naan, roti, or rice for a complete meal.