r/IndianFood • u/PixelPeakNomad • 1d ago
Paneer Gravy
How do I make Paneer gravy at home that tastes similar (ok, even somewhat similar would be a huge win for me) to dishes served in restaurants?
The rich flavors in the gravy are amazing. When I make this at home, seems weak and rather bland. Even the paneer - in spite of marinating etc.. seems a bit bland.
I could perhaps buy sauces from Indian stores, but would prefer to make my own.
I make my own paneer btw.
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u/NormalWrangler937 1d ago
two things i'd add. crush some kasuri methi between your palms and stir it in at the very end, that smell is a big part of the restaurant taste. and put the paneer in only for the last couple of minutes in the gravy, soaking it in warm salted water first helps it not taste flat
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u/hskskgfk 23h ago
Salt, sugar, and oil / ghee / butter are always the reasons why restaurant food tastes different from the same thing cooked at home. Since you say richness, I would suggest increasing the fat content of your home cooked version
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u/jatinag22 14h ago
Caramalize onions before grinding them. Use whole spices like black cardamom, cinnamon, nutmeg, cloves, black pepper, bay leaf, star ainse etc. Use onions, tomatoes, cashews, ginger, garlic, green chillies, coriander stems in your gravy base. Cook it completely till it becomes dry and then add water. Use kasuri methi - either while cooking or if adding later then dry roast a bit. Use kashmiri red chilli powder for colour. A bit of sugar. Add cream or home made malai at the end - don't cook it otherwise it will become ghee. If using malai, mix it with some milk and whisk a bit. Coriander leaves for garnishing. You don't really need to marinate paneer. Things like cashews, cream/malai are important for the rich creamy texture and taste. You can also try changing your garam masala or kitchen king.
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u/PixelPeakNomad 9h ago
This is all very useful input!
I was not using cream (trying to be healthy), and also did not have star anise and nutmeg. Will try again with these recommendations. Thanks!
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u/Odd-Scientist-2529 1d ago
Cook the onion until just before caramelization. Then cook the tomato until it’s unrecognizable but not burnt (add splashes of water if needed. Then add your spices. At each step the oil should split from the gravy and be emulsified back in.