Craving something delicious yet fasting-friendly? Our Upvas Paneer Gravy recipe is your answer! Discover how to transform simple ingredients like paneer, cashews, and coconut into a rich, flavour-packed dish perfect for your fast. We’ll show you the easy steps to marinate paneer, create a creamy gravy from scratch, and cook it to perfection. Plus, get tips for optional spices and serving suggestions to elevate your meal. Don’t miss out on this delightful Upvas special – Dive into the full article now!
Also Read – Crispy Sabudana Thalipeeth: Your New Fasting Favourite
Ingredients:
- 250 g Paneer cut into small pieces
- 10-12 Cashew Nuts (soaked for 10-15 minutes)
- Fresh Coconut
- Salt to taste
- 1 tbsp Red Chilli Powder (both colour and spicy varieties)
- 2 tsp Oil
- Water
- Cumin seeds (optional, if you consume them during fasting)
- Green chilli (optional, can be added to the cashew and coconut paste)
Also Read – Make Perfect Sabudana Khichdi: Easy & Delicious (Fluffy & Non-sticky)
Instructions:
- Prepare the Paneer:
- Cut the paneer into small pieces according to your preference.
- Add a little salt and red chilli powder (both for colour and spice) to the paneer.
- Mix well to coat the paneer evenly.
- Set aside for 10 minutes.
- Make the Gravy Paste:
- Grind the soaked cashews and fresh coconut into a fine paste using a little water in a mixer.
- Cook the Gravy:
- Heat peanut oil in a pan.
- Once the oil is hot, add the prepared cashew/coconut paste to the pan.
- Keep the gas on low initially, then increase to medium.
- Saute the paste for about a minute until the oil starts to separate.
- Add red chilli powder and a little salt according to your spice preference and mix well.
- Add a little water to achieve a light gravy consistency.
- Cover the pan and let the gravy simmer on medium heat for 3-4 minutes until it thickens.
- Add Paneer and Finish:
- Once the gravy has thickened, add the marinated paneer to the pan.
- You can either add the paneer directly or lightly fry it in oil before adding.
- Mix everything well.
- Cover the pan again and cook on low heat for 5-7 minutes, allowing the paneer to absorb the flavours.
- Optional Additions:
- If you eat cumin seeds during fasting, you can add a little to the tempering (when you heat the oil).
- You can add a green chilli to the cashew and coconut paste while grinding for extra spice.
- Serving Suggestions:
- Your “Upvas Special Paneer Gravy” is ready to be served.
- This paneer gravy can be served with Varai/Bhagar Peeth Bhakri (barnyard millet flatbread) or Varai/Bhagar Bhat (barnyard millet rice).
Also Read – Easy Mixed Vegetable Curry That Will Wow Everyone
Upvas Paneer Gravy: Fasting-Friendly & Flavour-Packed
Whip up delicious Upvas Paneer Gravy! Easy steps for a fasting-friendly, flavour-packed dish with paneer, cashews, and coconut. Try it now!
Ingredients
- 250 g Paneer cut into small pieces
- 10-12 Cashew Nuts soaked for 10-15 minutes
- Fresh Coconut
- Salt to taste
- 1 tbsp Red Chilli Powder both colour and spicy varieties
- 2 tsp Oil
- Water
- Cumin seeds optional, if you consume them during fasting
- Green chilli optional, can be added to the cashew and coconut paste
Instructions
Prepare the Paneer:
- Cut the paneer into small pieces according to your preference.
- Add a little salt and red chilli powder (both for colour and spice) to the paneer.
- Mix well to coat the paneer evenly.
- Set aside for 10 minutes.
Make the Gravy Paste:
- Grind the soaked cashews and fresh coconut into a fine paste using a little water in a mixer.
Cook the Gravy:
- Heat peanut oil in a pan.
- Once the oil is hot, add the prepared cashew/coconut paste to the pan.
- Keep the gas on low initially, then increase to medium.
- Saute the paste for about a minute until the oil starts to separate.
- Add red chilli powder and a little salt according to your spice preference and mix well.
- Add a little water to achieve a light gravy consistency.
- Cover the pan and let the gravy simmer on medium heat for 3-4 minutes until it thickens.
Add Paneer and Finish:
- Once the gravy has thickened, add the marinated paneer to the pan.
- You can either add the paneer directly or lightly fry it in oil before adding.
- Mix everything well.
- Cover the pan again and cook on low heat for 5-7 minutes, allowing the paneer to absorb the flavours.
Optional Additions:
- If you eat cumin seeds during fasting, you can add a little to the tempering (when you heat the oil).
- You can add a green chilli to the cashew and coconut paste while grinding for extra spice.
Serving Suggestions:
- Your "Upvas Special Paneer Gravy" is ready to be served.
- This paneer gravy can be served with Varai/Bhagar Peeth Bhakri (barnyard millet flatbread) or Varai/Bhagar Bhat (barnyard millet rice).
