Paneer 555 Gravy

A lip smacking vegetarian version of the chicken 555 that is hot, spicy, & tangy! The fried paneer is crispy on the outside while it is succulent inside. 


Paneer- 250g, cut into small cubes
Onion-1, finely chopped
Tomato puree- 1/2 cup
Green chilies- 2, finely chopped 
Ginger-garlic paste- 1/2 tsp 
Tandoori masala powder- 1 tsp
Chaat masala powder – 1/2 tsp
Kashmiri chili powder – 1 tsp
Dry kasoori methi- 1/2
Cumin seeds- 1/2 tsp
Sugar- A pinch
Lemon juice- 1 tsp
Coriander leaves- A small bunch, finely chopped
Butter/clarified butter – As needed
Salt- To taste
Oil- As needed
Water- As needed

Method: Cut the paneer into small cubes. Marinate it with tandoori masala, chaat masala, turmeric powder, half of the chili powder, lemon juice, & salt. Leave it aside for 20 mins. Heat oil in a pan. Fry the marinated paneer cubes until golden brown. Drain them onto a paper towel and keep aside. In the same pan, add more oil if needed. Splutter cumin seeds & kasoori methi. Add the chopped onions and saute until translucent. Add green chilies and ginger-garlic paste. Saute for a minute until the raw smell goes away. Add the tomato puree and fry until the oil starts to separate. Add the remaining chili powder and fry for 1 min. Add the fried paneer and mix well gently. Add half cup of water and simmer over medium flame until the sauce thickens. Finally add the chopped coriander leaves and mix well. Cook for another 5 mins. Add in a teaspoon of butter. Remove from flame. Keep it covered for 5 mins. Serve hot with chapati or paratha and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *