Gulab/Rose Paneer Gravy | Gulab Paneer Masala | Paneer Gravy Recipe
How to make Paneer Gravy recipe | Rose Paneer Gravy | Gulab Paneer Masala with detailed snaps and step by step procedure.
Paneer Gravy recipes are the real toppers among vegetarian recipes which are mostly tomato-based with a rich and creamy texture that can be sided with roti, chapati, naan, kulcha and can be paired with any flavoured rice as well.
There are many more Paneer gravy recipes among which my version of Gulab Paneer gravy is absolutely new with the needed creaminess along with the subtle hint of gulab flavour in the background. Gulabi Paneer Gravy is a very mild and soothing gravy that has the stuff of turning up any occasion into a special one.
The sauteed onions leave a sweet taste to the Gulab Paneer which is what we want in the mild aromatic gravy. So, making the recipe Onion-based is a wise choice to go with. The tomatoes are used to give the right tangy feel to the gravy. The tomatoes can be completely skipped and a few tablespoons of whisked curd can be used for the tangy touch.
For the creaminess, a few cashews are added in the Gulab Paneer Gravy. The combination of cashew nuts and blanched almonds can also be used. Though oil can be used in the recipe, using butter and ghee enhances the taste of the Gulab Paneer gravy.
What's Special about Gulab/Rose Paneer Gravy?
- The dried rose petals are the special ingredient which when infused with the paneer gravy would make it very special.
- A few drops of Rosewater tune up the taste of the gravy and make this Gulab Paneer Gravy very special and romantic with its sweet aroma.
So, the sweet fragrance of the rose petals infused into the creamy gravy is the highlight of this Gulab Paneer Gravy. To better not mask the subtle rose aroma, I skip garam masala and use very minimal spices like cinnamon and cardamom that goes well with the mild rose fragrance.
Homemade Fresh Cream:
- The creaminess of the Gulab Paneer comes from the fresh cream and the nuts used. I use homemade fresh cream whenever I make recipes that call for fresh cream.
- For making homemade fresh cream, keep the boiled milk in the fridge for a few hours. The Malai that are supposed to gather on the surface of the chilled milk has to be collected and whisked well until creamy.
The paneer pieces can be added with or without frying before head. For this recipe, I fried the paneer pieces in a tablespoon of ghee before adding them to the gravy. But, you can choose to add them directly into the gravy. Or, soak them in a cup of warm water for a while and then, add them to the gravy.
After adding Paneer pieces, dried rose petals and the rose water, close with a lid and allow to cook for 5 minutes and that is enough to infuse the flavours well into the gravy and the Paneer cubes. Cooking for a long time may leave the Paneer pieces chewy.
I'm damn sure that this love flavoured creamy gravy would be loved by your loved ones. Give it a try and leave back your valuable comments.
- This gravy tastes best when served with any flavoured rice like Ghee rice, Jeera rice, Saffron rice or with plain Basmati rice. The gravy tastes even better with Roti, Chapati, Naan and Kulcha.
If you are interested in other Rose based recipes, visit my recipes below:
- Rose/Gulab Kalakand
- Sun-cooked Rose Petal Jam /Gulkand
- Homemade Rose Syrup
- Rose Phirni
- Rose & Nuts Chikki
- Red Rice Gulkand Paniyaram
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⏲ Cooking Time: 30 minutes
⏲ Total Time: 45 minutes
The mild, rich and creamy Paneer gravy infused with the sweet fragrance of the rose petals.
Gulab/Rose Paneer Gravy
- Ghee - 1 tbsp
- Butter - 3 tsp
- Oil - 1 tbsp
- Paneer - 200g
- Cinnamon - 1-inch stick
- Cardamom - 3 cloves
- Onion - 3 (sliced)(medium-sized)
- Tomato - 2 (sliced)(medium-sized)
- Cashews - 10
- Green chilli - 1
- Salt - 1 tbsp or adjust to taste
- Ginger - 1-inch piece
- Garlic - 8 cloves (small-sized)
- Red chilli powder - 1 tsp
- Jaggery powder - 1 tsp
- Fresh Cream - 3 tbsp
- Dried Rose Petals - 3 tbsp
- Rose Water - 1 tsp
- Water - 1 cup
- Kasoori Methi - 1/2 tsp
- Coriander leaves - a few
- Fry Paneer pieces in a tablespoon of ghee, and keep them aside. If you choose not to fry the Paneer pieces, skip this step.
- In a pan, add butter and saute cinnamon, cardamom, green chilli, cashews, ginger, garlic, onions and tomatoes.
- Cool them down and grind to get a smooth masala paste.
- In a pan, add oil and butter and saute the masala paste for a while.
- Add salt, red chilli powder, Jaggery powder, fresh cream and mix well.
- Add in the fried Paneer pieces, dried rose petals, rosewater and mix well.
- Add required water, close with a lid and cook for 5 minutes.
- Add some fresh cream, dried fenugreek leaves and coriander leaves.
- Mix well and the flavourful Gulab Paneer gravy is ready to be served!
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Step-by-Step Procedure with Pictures
How to Make?
- Take a tablespoon of ghee in a pan and add the paneer pieces to it.
- Fry over low flame as high flame could make the Paneer harder. Flip and cook. Keep aside when both sides turn golden brown.
- In a pan, add 2 teaspoons of butter. Add cinnamon and cardamom to the shimmering butter.
- Now, add cashews, green chilli, ginger, garlic and roast well.
- Add sliced onions and saute until translucent. I add 3 medium-sized onions here.
- Add the sliced tomatoes and saute until mushy. Season with salt. I'm adding 2 medium-sized tomatoes and crystal salt here.
- Cool all the ingredients and grind to get a smooth paste.
- To a pan, add 1 tablespoon oil and 1 teaspoon butter.
- Add the prepared masala paste and saute for a while.
- Add the red chilli powder and Jaggery powder now. Adjust the amount of salt.
- Add 2 tablespoons of fresh cream now.
- Mix all the ingredients well.
- Add in the fried Paneer pieces.
- Add 3 tablespoons of dried rose petals now.
- Also, add a teaspoon of rose water.
- Add 1 full cup of water and mix.
- Close with a lid and allow the gravy to cook for 5 minutes.
- Add a tablespoon of fresh cream to the gravy.
- Crush a teaspoon of dried Fenugreek leaves or Kasoori Methi with the hands and add.
- Add a few chopped coriander leaves.
- Mix everything well and the flavourful Gulab Paneer Gravy is ready!
- Add more onions, fewer tomatoes and that work best for this Gulab Paneer Gravy.
- The rose water and the dried rose petals are the taste enhancers that level up the taste of the gravy.
- Frying or Cooking the Paneer pieces for a long time may harden them. So, fry over low flame until golden brown and do not cook for more than 5 minutes after adding to the gravy.
Love Flavoured Creamy Gravy!
Makes the Occasion Complete and Special!