Cody Casey
There are many ways to thicken the gravy of a paneer masala. One way is to use nuts such as cashews and almonds to make a nut paste, which will not only thicken the gravy but also make it creamier and richer. Another way is to use yoghurt, which is heavily used in dhaba-style cooking and adds thickness, creaminess, and a hint of tanginess to the dish. Heavy or sour cream can also be used instead of yoghurt. For a vegetarian-friendly option, one can also add cornflour or gram flour to the gravy.
How to thicken paneer masala gravy
| Characteristics | Values |
|---|---|
| Ingredients | Butter, oil, ginger, garlic, onions, tomatoes, cashews, almonds, cream, coconut milk, chilli powder, coriander powder, garam masala, cardamom powder, salt, sugar, water, cornflour, refined flour, gram flour, egg |
| Method | Saute ginger, garlic, and onions in butter and oil. Add tomatoes and salt. Puree the mixture. Simmer until the gravy thickens. |
| Tips | Use nuts (cashews and/or almonds) to make the gravy thick and creamy. Be generous with cream and butter. Use minimal spices. |
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What You'll Learn
Use cornflour or refined flour
Using cornflour or refined flour is a great way to thicken the gravy for your paneer masala. Here's a step-by-step guide to achieving the perfect consistency:
Prepare the Ingredients
Gather your ingredients, including cornflour or refined flour, and measure out the desired amount. The amount of flour you use will depend on how much gravy you are making and how thick you want it to be. For a standard batch of gravy, start with 2 tablespoons of flour. You can always add more later if needed.
Create a Slurry
Mix the cornflour or refined flour with a small amount of water to create a slurry. Use a whisk or a fork to thoroughly combine the ingredients and break up any lumps of flour. The slurry should have a smooth, creamy consistency.
Thicken the Gravy
Slowly add the flour slurry to your paneer masala gravy, stirring continuously. Bring the gravy to a gentle simmer and cook for a few minutes, allowing the flour to cook and thicken the sauce. Taste the gravy and adjust seasoning if needed.
Adjust Consistency
If you find that your gravy is still not thick enough, you can add more of the flour slurry, a little at a time, until you achieve the desired consistency. Be patient and allow the gravy to simmer and thicken gradually. Avoid adding too much flour at once to prevent lumps from forming.
Final Touches
Once your gravy has reached the perfect thickness, give it a final stir and adjust any seasonings to your taste. Remember that the gravy will continue to thicken as it cools, so don't over-thicken it. Serve your delicious paneer masala gravy with rice or naan, and enjoy the rich and flavorful dish!
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Add a nut or seed paste
Nuts and seeds are a great way to thicken the gravy for paneer masala and add a creamy texture. The most popular choice is cashews, which impart a mild, sweet and milky flavour to the dish. Soak 10-15 raw, unsalted cashews in warm water for about an hour and then blend them with milk to make a paste. You can add this paste to the curry at the end, after turning off the stove. If you don't have cashews, you can substitute them with almonds. Simply soak the almonds in hot water for an hour, peel off the skin and add them to the curry.
Another option is to use magaz seeds (melon seeds) or poppy seeds, which are commonly used in paneer curries. Like cashews and almonds, these seeds add a creamy texture and tone down the heat of the dish by adding a milky aroma. To make a paste with these seeds, simply soak them in warm water and then blend until smooth. You can add this paste to the curry at the end of cooking, or even use it as a base for the gravy.
When using nut or seed pastes, it's important not to overdo it as it can make the curry too thick. A general rule of thumb is to use 10-15 nuts or seeds for every 250 grams of paneer. Additionally, if you're using cream in your paneer masala, it's best to add the nut or seed paste before the cream to avoid curdling.
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Try a yoghurt or cream base
A yoghurt or curd base is a key feature of dhaba-style paneer masala. Yoghurt is added to the curry to thicken it and give it a creamy texture and tangy flavour. To make this style of paneer masala, you'll need to add beaten fresh curd or yoghurt to your masala paste, stirring well to combine. Remove the pan from the heat to avoid curdling the yoghurt. Add water and salt, then return the pan to a low to medium-low heat. Simmer for 5 to 6 minutes, or until the gravy thickens and you can see fat floating on the top.
You can adjust the consistency of the gravy by adding more or less water. If you like a sweeter flavour, you can add 1/2 to 1 teaspoon of sugar. Then, add your cream and kasuri methi (dry fenugreek leaves). Simmer for another minute, then taste and adjust the seasoning or add more cream if you prefer.
You can also use yoghurt as a base for your marinade. For a restaurant-style Paneer Tikka Masala, marinate your paneer cubes in a spiced yoghurt mix before grilling or pan-frying. Then, add the grilled paneer to a creamy curry base made with a paste of onions, tomatoes, yoghurt, spices, and herbs, finished with cream.
If you don't have cream, you can use coconut milk for richness, or substitute with cashew cream. To make cashew cream, soak 15 cashews in warm water for an hour, then blend until creamy, smooth, and thick. Add this at the last step after you turn off the stove.
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Thicken with an egg
Eggs are a great way to thicken your paneer masala gravy while adding a good dose of protein to your dish.
To thicken your gravy with an egg, first break an egg into a bowl. Do not add the egg directly to the gravy, as it may scramble. Next, add half a cup of your gravy to the egg and whisk the mixture well. Now, add this mixture back to the gravy, stirring continuously over a medium-high flame until the egg is well combined. Your gravy will thicken almost instantly.
You can also add besan or gram flour to your egg mixture before adding it to the gravy. This will add a nice 'halwa wala' taste to your dish. Just remember to roast the gram flour first to get rid of the raw smell.
If you are looking for a creamier texture, you can also add a combination of egg and paneer to your gravy. However, if you are making a vegan version of the dish, you can replace the paneer with tofu and the ghee with vegan butter.
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Blend in chickpea or gram flour
To thicken paneer masala gravy, blending in chickpea or gram flour is an effective method. This flour, known as besan in Indian cuisine, adds thickness, a rich and creamy texture, and a nutty flavour to the dish.
To incorporate besan into your paneer masala, start by sprinkling the flour into a pan on low heat. Gently stir the flour for about a minute, releasing its fragrant aroma without changing its colour. Once you achieve the desired aroma, remove the pan from the heat and set it aside.
Next, you can enhance the flavour of your paneer cubes by mixing in spices like red chilli powder, salt, and garam masala. This step infuses the paneer with a delightful blend of flavours. After seasoning the paneer, it's time to bring back the prepared besan mixture.
Combine the besan with additional spices, such as red chilli, coriander, and more garam masala, creating a harmonious blend of flavours. This mixture forms the base of your gravy. To this mixture, add pureed tomatoes, preferably homemade, along with a pinch of salt, stirring everything together.
Cover the pan and let the mixture simmer on low heat for about 4 to 5 minutes. This step is crucial, as it allows the flavours to meld and infuse, creating a rich and tasty gravy. Once the mixture is bubbling, gently introduce some yoghurt, further enhancing the creaminess of the dish.
Finally, gently fold in your seasoned paneer pieces, coating them in the delicious gravy. Allow the dish to simmer for a few more minutes, letting the flavours marry and intensify. And that's it! Your homemade paneer masala with a thick, creamy gravy is ready to serve.
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Frequently asked questions
There are several ways to thicken paneer masala gravy. One way is to add nuts such as cashews or almonds to the gravy, creating a thick and creamy texture. Another way is to be generous with cream and butter, as paneer masala is an indulgent dish. You can also add cornflour or refined flour to thicken the gravy. Lastly, you can use heavy cream or sour cream instead of curd.
You can use cashews, almonds, or a combination of both. It is recommended to use 10-15 cashews for 250 grams of paneer.
If you don't have cream, you can skip it or add some coconut milk for richness. You can also use heavy cream or sour cream instead of curd.
While you shouldn't use a tiny amount like 1/2 teaspoon, you also don't need to use 1 cup of both ingredients. Be generous with the cream and butter, as this is an indulgent dish.
