Paneer in White Gravy is a creamy, rich dish where Paneer cubes are simmered in an onion cashew nut based white gravy. It is a popular dish in most Indian restaurants and goes well with Indian bread. It can easily be made at home using simple ingredients and in under 30 minutes.

I love making Paneer recipes for my special meals, and if you are someone like me, then you must try these recipes too – Matar Paneer, Saag Paneer, Paneer Masala, Kadai Paneer, Paneer Jalfrezi, Palak Paneer, and Paneer Tikka Masala.

About This Recipe

Paneer In White Gravy is different than your usual rich Paneer curries and you will definitely fall in love with its smooth and silky texture from the first bite itself. This Mughlai style Paneer Curry has a rich texture and white color from the use of cashews, yogurt, and fresh cream.

While choosing paneer dishes, we tend to roam around the orange gravy-based paneer delicacies and, we literally, forget about the rich, smooth, silky, creamy, and absolutely delicious white gravy, which is quite different than the orange one.

This curry is best to serve during special occasions, particularly, due to its comforting gravy which is made with cashew nut and onion paste mixed nicely with some beaten yogurt and amazingly flavored with all the relevant aromatic spices.

Being a part of the Royal Mughlai Cuisine, the dish uses all rich ingredients and is topped up with some saffron strands.

The flavor of the curry can vary from being mild to a little spicier, depending upon your taste and preferences.  

This Mughlai Paneer Curry is,

• Delicious
• White in Colour
• Rich and Royal
• Slightly Sweet
• Perfect for festive meals

Ingredients

Paneer – You can either use homemade Paneer or the store-bought one. If you have time on hand, I will suggest you make Paneer at home, as it is soft and fresh.

If it is store bought, you can keep the Paneer cubes in warm water for 10 minutes.

For the Cashew Onion Paste – The gravy of this curry uses a white paste which is made with the combination of cashews, onions, ginger, and garlic. This adds a nice creamy and rich texture to the curry.

Yogurt – To make the gravy even more rich, we will add in some whisked yogurt too. Just make sure that the yogurt is not sour, otherwise, it will ruin the taste of the curry.

Whole Spices – This curry gets a slight hint of spice from the whole spices such as cloves, cinnamon, cardamom, and bay leaf.

Khoya – To give it that royal taste, add in some khoya. It makes the gravy nice and thick. If khoya is not available, you can skip it or replace it with some milk powder.

Green Chillies – Green Chillies add-in that spicy taste in the curry. You can adjust the amount of green chilies as per the spice level you need.

Kasuri Methi – Do not miss Kasuri Methi. This adds that restaurant-style taste in the curry. Try making Kasuri methi at home for the best result.

Fresh Cream – Make it more creamy, with fresh cream. Use full-fat cream for the best texture and taste.

Others – Apart from the above ingredients, you will also need ginger, white pepper powder, salt, and sugar.

You can even add saffron to add that rich Mughlai touch in the curry.

How to make White Gravy Paneer?

Heat 3 cups of water in a pan.

Add chopped onion, cashew nuts, ginger, and garlic in boiling water and cook for 4-5 minutes on medium heat.

Drain the water and add the cooked onion and cashews in a blender.

Add some cold water and grind to make a smooth paste.

Heat oil and butter in a pan.

Once the oil is hot, add cloves, cinnamon, cardamom and bay leaf and let them crackle for a few seconds.

Add the onion and cashew paste and cook for 4-5 minutes on medium heat. Cover the pan if the masala is spluttering too much. Keep stirring frequently.

Add crumbled khoya, ginger juliennes, and green chilies and cook for another 2-3 minutes.

Add salt, sugar, yogurt whisked with flour and white pepper powder and cook for 2-3 minutes. Mixing some flour in the yogurt makes sure it doesn’t get split while cooking.

Now add paneer cubes, Kasuri methi, and water and bring the curry to a boil. Cook for 2-3 minutes.

Add fresh cream and mix well. Serve hot.

Frequently Asked Questions

Pro Tips by Neha

Pass the onion cashew nut paste through a soup strainer if you want very silky gravy.

You can use the same gravy to make malai kofta.

Mixing yogurt with a little flour prevents it from splitting. Also, make sure the yogurt is not sour.

You can add some veggies like peas, beans, carrot, cauliflower, etc along with paneer.

Add a little rose water or kewra water for a nice taste change. But be very careful about the quantity. Just a few drops should be used.

Adding a few saffron strands while cooking the gravy makes it richer.

Serving Suggestions

White Gravy Paneer goes really well with some hot Phulka, Naan, Laccha Paratha, Plain Tawa Paratha, Poori, or Tandoori Roti by its side.

Jeera Rice, Veg Pulao, Peas Pulao, or any other lightly spiced Pulao also perfectly complements this white gravy.

Storage Suggestions

I will not suggest you store White Gravy Paneer for more than a day. If you have leftovers, store them in an airtight container for a day. Reheat it in a pan or microwave until nice and warm.

If you feel it has become a little dry, add in a little milk and mix well.