Why I chose this name – because  the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!

Sindhoori Paneer


Diced paneer – 1 cup

Crumbled Paneer – 1 cup

Salt – to taste

Finely chopped onions – 1 cup

Coarsely powdered almonds and cashews – each 1 teaspoon


Ripe red tomatoes (chopped) – 6

Ginger – a small piece

Kashmiri chilli powder – 2 teaspoons

Garlic – 2 flakes

Cardamom – 2

Cloves – 3

Cinnamon –  1 small piece

Black pepper – 4

Ani seeds – 1/2 teaspoon



Refined sunflower oil – 2 1/2 tablespoon

Jeera – 1 teaspoon


Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon


Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
Please like, comment and share.


1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.


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