Paneer Gravy with Whey

Here is a whey recipe you are going to love! Paneer Gravy with whey is an amazingly tasty dish. And it is also a great way to use up the nutritious and whey when you make paneer at home.

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If you want to know how to make paneer at home ( and why you should), click here. In case you are interested in the recipe but do not have whey, just make it using water/ buttermilk.

I made a batch of paneer recently and I’m happily using up the whey from the paneer making process in multiple ways. Here is just one of the whey recipes!

Another thing about this recipe is that it comes handy for times when you do not have tomatoes handy. Or indeed, when tomato prices are hitting the ceiling! So I will be using a carton of tomato puree from the market.

In case you have your own tomato puree, you can definitely use that, or use 4 extra tomatoes with the ones mentioned in the recipe.

Usually I have a stock of my puree, but I finished off the last of them recently.

When to use this whey recipe?

This whey recipe is best for

  • Using up paneer whey
  • Adding protein and extra nutrients to your side dish
  • Making food for convalescents who need extra protein
  • Replacing tomatoes with canned or pureed tomatoes
  • Having a delicious side dish ready in no time at all.

Making of the Paneer Gravy

You are surely going to add this to your ‘easy gravy and high protein’ side dish list. The video will help you see just how easy it is!

Check out the video and see how easy this is to make!

The gravy comes together in minutes after you fry the ingredients in some oil and grind them. The use of the puree is to increase the red colour and to bring in the tomato flavour and colour when they are not in season and (as it was in my case) rather expensive.

Paneer Gravy with Whey

Recipe by Sheetal RabindranCourse: SidesCuisine: IndianDifficulty: EAsy


Prep time


Cooking time



An easy and tasty dish with added benefits of whey. Very quick and nutritious. Protein rich, low fat.


  • 2 tbsp oil or ghee

  • 2 cloves

  • 2 cardamoms

  • 1/ inch cinnamon

  • 8 peppercorns

  • 3 large tomatoes, chopped

  • 4 medium onions, chopped

  • 200 g carton of tomato puree

  • 1 capsicum chopped

  • 2 tbsps cashew nuts

  • 1 tbsp roasted gram (or more cashews)

  • 4 almonds

  • 1/2 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp salt

  • 1 tsp sugar

  • 1/2 tsp dry fenugreek leaves (kasoori methi) [optional]

  • 2 slit green chillies [2 more are optional]

  • 1/2 inch piece of fresh turmeric or 1/2 tsp turmeric powder

  • 1/2 inch ginger

  • 2 pods garlic

  • 300 gms paneer cubes (made with 2 litres of toned milk)

  • 2 cups whey


  • Heat oil. Add the spices (cardamoms, cloves, cinnamon and pepper).
  • Add onions. Fry for a 3-4 minutes on low heat.
  • Add the chillies, ginger, garlic and turmeric.
  • Now add the tomatoes. Cover and cook for 10 minutes.
  • Finally add cashews, roasted gram, almonds, coriander seeds, cumin seeds, sugar, salt and kasoori methi. Fry for 2 minutes.
  • Cool slightly. Grind to paste.
  • In same pan, add 2 cups of whey. Heat it up.
  • Add ground paste. Rinse the jar with some more whey and heat it up well.
  • Add the tomato puree. Check the seasoning. You can add a few slit green chillies if you wish.
  • Add paneer and capsicum.
  • Serve hot with parathas, puries, rice, pulao etc.


  • In case you do not have fresh turmeric, feel free to use powdered turmeric.
  • If you have tomatoes handy, you can avoid the tomato puree carton. Just grind and cook up 6 large tomatoes and pour in this puree at step 9.
  • Dish out the paneer in a pretty dish and decorate with fresh cream or yoghurt and coriander leaves before serving.

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