Paneer In Pista Cilantro Gravy Recipe

Cooking Directions

• STEP 1.To make the gravy, blend together pistachios, cilantro, ginger, garlic, and green chilies to form a smooth paste.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add the onion paste and cook until golden brown.
• STEP 3.Add the pistachio-cilantro paste to the pan and cook for a few minutes. Then add the spices - turmeric, red chili powder, coriander powder, and garam masala.
• STEP 4.Cook the gravy until the oil separates from the masala. Then add paneer cubes and cook for a few more minutes until the paneer is heated through.
• STEP 5.Garnish with fresh cilantro leaves and serve hot with naan or rice.

Cooking Tips

• Soak the pistachios in warm water for 15 minutes before blending to make them easier to grind.
• You can adjust the spice level by adding more or less green chilies.
• For a creamier texture, you can add a tablespoon of fresh cream or yogurt to the gravy.

Storage and Serving

• Paneer in Pista Cilantro Gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy in a pan or microwave before serving.
• Serve the dish hot with naan, roti, or rice for a delicious and satisfying meal.