Pudina paneer gravy recipe, Mint gravy

Pudina paneer in white gravy, no tomato gravy for paneer. Quick video, stepwise pictures recipe. Pudina paneer gravy with dried mint

📝 Ingredients

• 200 gm Paneer (frozen, (It measure 1 & 1/2 cups))
• 1 cup Mint leaves (Fresh)
• 1/4 cup Curd
• 1/2 tsp coriander powder
• 1/2 tsp pepper powder
• Salt
• 1 tbsp Butter
• 2 onion (cubed)
• 5 Garlic cloves
• 1 tbsp Ginger
• 4 slit green chilli
• 20 Cashews
• 3 tbsp oil
• 2 Cardamom
• 1 clove
• 1 inch cinnamon
• 1 Biryani leaf

👨‍🍳 Instructions

1. 1--- HOW TO DRY MINT: ---
2. 2First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture.
3. 3Preheat oven at 170 0 C. Spread as a single layer in a baking sheet.
4. 4Switch off the oven and keep for five minutes in middle rack.
5. 5Again spread and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
6. 6Gather the ingredients needed. Soak paneer in boiling hot water until use. Heat a pan with butter. Add ginger, garlic, chilli and onion.
7. 7Sautee for two mins in medium flame.
8. 8Add cashews and sautee for another 2 minutes. Take care not to brown anything as it will change the colour of the gravy.
9. 9Remove in plate for cooling. Transfer to a mixie once cooled.
10. 10Grind it with 1/2 cup water smoothly.
11. 11Heat the pan with oil and add items under 'To temper' followed by finely chopped green chilli, coriander powder, pepper powder in low flame.
12. 12Give it a quick stir and add ground paste. Mix well.Cook for 2 minutes. Add crushed mint.
13. 13Keep cooking in medium flame for 4-5 minutes.
14. 14Add well smooth whisked curd and mix well.
15. 15Cook in medium flame for another 3 minutes. Keep mixing frequently to avoid masala sticking to bottom.
16. 16Add paneer, salt and 1 cup water. Add water gradually as you mix.
17. 17Simmer for 3-4 minutes. Transfer to serving bowl.