Paneer Chingari | 'New Way' Paneer Gravy | Rich & Creamy Paneer Recipe | No Tomato, No Fresh Cream

How many Paneer Lovers are here? Paneer - a decent source of vegetarian protein & calcium that wins many hearts with its truly amazing taste. Paneer gravies are most common nowadays to accompany any Indian flatbreads and any flavoured rice.

To be frank, most of the Paneer gravies are Onion-Tomato based that lend a beautiful Orange tint to the gravy with creaminess overloaded. This 'Paneer Chingari' is totally different from other Paneer recipes. Having said that, the look may induce you to conclude it as 'Shahi Paneer', but it is not actually. 

Unlike the usual way of sauteeing and grinding the onions & nuts, the white gravy base is prepared by grinding Paneer along with milk. The super creamy texture and the richness of the gravy are just because of the Paneer cream that would surely hit six on the taste side as well.

The spicy Paneer tadka when added to the white gravy has no words to explain. The Paneer Chingari is more than WOW if you ask me. The Paneer triangles with the perfect infusion of the masala, and the sauteed yet crunchy Onion pieces along with the Rich & Creamy Paneer Gravy would tickle the palate to say WOW again and again.

Let it be Roti, Chapati, Naan, Kulcha, or any Indian flatbreads, Paneer Chingari pairs quite well serving as the best side dish. Likewise, starting from Ghee rice, Jeera rice, and Pulav to any flavoured rice items, Paneer Chingari  pairs & lifts the taste very well.

The recipe is split into three parts: Making of Chingari Spice Mix, Making of Gravy base and Making of Paneer Stir Fry Masala. The Chingari Spice Mix is the perfect blend of the usual spice powders we keep in the Indian kitchen. Trust me, Guys! The simple Chingari Spice Mix can do wonders in the Gravy taste. 

Point to Note:

The quantity of the gravy base depends upon how much Paneer is pureed with milk. 100 grams of Paneer when pureed yields enough gravy for 3 to 4 members. You can increase the quantity of Paneer if preparing for more people. Also, some water can be added to adjust the consistency of the gravy base.

The simplicity in the making process, the richness & creaminess of the gravy, the masala-infused succulent paneer pieces, and the crunchy onions then & there would make this Paneer Chingari a totally satisfying & Wanting-More dish!

Serving Style:

Prepare the gravy base and transfer it to the serving bowl. Saute the Paneer with Masala, and top it over the gravy base. While serving, mix the gravy with Paneer masala.

The North-Indian style creamy gravy base when mixed with South-Indian style spicy Paneer masala would definitely be a game-changer recipe to try with.

Dos and Don'ts:

The Paneer pieces need not get marinated ahead. I usually cut Paneer into triangles. Cutting into Cubes or Triangles is upto you, what you need to make sure of is the thickness of the pieces. Make it into 1/4 inch thick pieces, so that the masala would be infused well while sauteing.

The Onion pieces should retain their crunchiness. So, saute them in such a way they remain crunchy.

The white sesame seeds add a good taste to the gravy. Do not skip them. Also, add them at first into the shimmering oil, so that they pop out & seep out their flavour.

There is nothing more to get it right. The simplest yet tastiest Paneer gravy 'Paneer Chingari' is stepping out now just for you. If you are fond of Paneer gravy, kindly check my Gulab Paneer Gravy post.

Have you tried this recipe?

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⏲ Preparation Time: 10 minutes
⏲ Cooking Time: 30 minutes
🍴 Servings: 3 to 4

Paneer Chingari

The rich & creamy Paneer-based white gravy with the masala-infused succulent paneer pieces dunked into it.

What to Use? [1 cup = 240ml]
Paneer Chingari Spice Mix:
  • Coriander powder - 1 tbsp
  • Red Chilli powder - 2 tsp
  • Black pepper powder - 1/2 tsp
  • Cumin powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Dry fenugreek leaves/ Kasoori Methi - 1 tbsp

Gravy Base:

  • Paneer - 100g
  • Boiled milk - 3/4 cup
  • Butter - 1 tsp
  • Oil - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Green Chilly -1
  • Ginger Garlic paste - 1 tsp
  • Onion - 1 [big-sized][finely chopped]
  • Paneer Chingari Spice Mix - 1 tbsp
  • Salt - 1 tsp
  • Water - 3/4 cup
  • Coriander leaves - 1 tbsp [chopped]
  • Spring onion - 1 tbsp [chopped]

Paneer Stir Fry:

  • Butter - 1 tsp
  • Oil - 1 tbsp
  • Paneer - 100g [cut into cubes or triangles]
  • Onion - 1 [cut into 1/2 inch pieces]
  • White sesame seeds - 1/2 tsp
  • Chingari spice mix - 2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - 1/2 tsp

 Steps Involved:

  • Mix coriander powder, red chilli powder, black pepper powder, cumin powder, garam masala, and Kasoori methi in a bowl. The Chingari spice mix is ready.
  • To a pan, add butter + oil.
  • Add cumin seeds, chopped green chilli, ginger garlic paste, and finely chopped onions.
  • Saute until the raw smell goes off, and the onions turn translucent.
  • Add Chingari spice mix and salt. 
  • Grind 100grams of Paneer and 3/4 cup of milk into a creamy paste.
  • Add the creamy Paneer paste to the pan. Also, add 3/4 cup of water. 
  • Mix well, close with a lid, and cook for 5 minutes.
  • Open the lid and add coriander leaves & chopped spring onions.
  • Mix and transfer the gravy base to the serving bowl.
  • Chop the Paneer into cubes or triangles, and keep aside.
  • To a Tawa, add butter + oil.
  • Add white sesame seeds, and let them splutter.
  • Add Chingari spice mix, turmeric powder, and salt. Mix quickly to avoid the masala from burning.
  • Add paneer pieces and onion pieces.
  • Toss very well so that both the sides of paneer are fried. Make sure the onions are crunchy.
  • Add the masala-infused paneer tempering over the top of the white gravy.
  • Mix the Paneer pieces with the white gravy, and serve with roti or rice.

Visual Treat: 

 Video link for "Paneer Chingari" post:
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For comforting the easy understandability of the recipe, the step-by-step, detailed procedure, along with the picture is shown below:

Step-by-Step Procedure with Pictures

How to Make?

Paneer Chingari Spice Mix:

  • Add the following items to a bowl: 1 tbsp coriander powder, 2 tsp red chilli powder, 1/2 tsp black pepper powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tbsp Kasoori methi.

  • Mix well, and the Chingari spice mix is ready!

Gravy Base:  

  • Take 100 grams of paneer to a blender.

  • Add 3/4 cup of boiled milk to the same blender.

  • Grind into a very smooth & creamy paste.

  • To a pan, add 1 tsp of butter.

  • Also, add 1 tbsp of oil.

  • Add 1/2 tsp of cumin seeds to the shimmering oil.

  • Add finely chopped green chilli now.

  • Add 1 tsp of ginger garlic paste.

  • Take one big-sized onion, finely chop it and add it to the pan.

  • Saute the added ingredients very well until the onions turn translucent. 

  • Now, add 1 tbsp of Chingari spice mix.

  • Season the gravy with 1 tsp of salt.

  • Mix well so that the spices are combined.

  • Now, add Paneer+Milk creamy paste into the pan.

  • Also, add 3/4 cup of water. Stir to mix all the ingredients.

  • Close with a lid, and allow it to cook for 5 minutes.

  • Open the lid, and the gravy would achieve the right consistency now.

  • Add 1 tbsp of coriander leaves.

  • Also, add 1 tbsp of spring onions.

  • Mix well, and transfer the gravy base to the serving bowl.

 Paneer Stir Fry Masala:

  • To a pan, add 1 tsp of butter.

  • Also, add 1 tbsp of oil.

  • Now, introduce 1/2 tsp of white sesame seeds. 

  • Allow the seeds to pop out.

  • Now, add 1/4 tsp of turmeric powder.

  • Add 2 tsp of prepared Chingari spice mix.

  • Also, add 1/2 tsp of salt.

  • Mix the spices quickly. Do not burn the spice powders since they may show off a bitter taste.

  • Cut 100grams of paneer into 1/4 inch pieces. You can cut it into cubes or triangles. 

  • Add them to the masala.

  • Also, add the diced onions to the masala.

  • Saute well until both sides of the paneer are coated with the masala. The onions should remain crunchy.

  • Add the prepared paneer masala over top of the white gravy base.

  • While serving, mix the paneer masala with the gravy, and serve.


  • The paneer pieces need not be marinated ahead.
  • Make sure the paneer pieces are cut into 1/4 inch thickness to get the masala easily infused into them.

Simple! Delicious! Rich & Creamy!


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