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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Paneer In White Gravy

    Published: Oct 5, 2020 | Last Updated On: Dec 5, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Paneer In White Gravy

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    Jump to Recipe

    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.

    White Gravy Paneer served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make White Gravy Paneer?
    • Frequently Asked Questions
    • Pro Tips by Neha
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    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.

    Water added in a pan.

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

    Onion, cashew nuts, ginger, and garlic added in boiling water.

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

    Cooked cashew and onion added in a grinder.

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

    Smooth paste made.

    Heat oil and butter in a pan.

    Oil and butter heating in a pan.

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

    Cloves, cinnamon, cardamom and bay leaf added in the pan.

    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.

    Onion and cashew paste added in the pan.

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

    Khoya, ginger julienned, and green chillies added in the pan.

    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.

    Salt, sugar, yogurt whisked with flour and white pepper powder added in the pan.

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

    Paneer cubes, Kasuri methi, and water added in the pan.

    Add fresh cream and mix well. Serve hot.

    Fresh cream added in the pan.

    Frequently Asked Questions

    Why do we use boiled onions in this recipe?

    While preparing paneer in white gravy we boil onions along with some cashew nuts, ginger, and garlic.

    The process followed here is in contrast to the one we generally follow in Indian cooking, which is caramelizing onions until they turn nice golden brown in color.

    This is because caramelizing onions would change the color of the gravy, and, we do not want that. Boiling the onion cooks them without changing the color of the final dish.

    How do we make it Jain friendly?

    The recipe for making Jain White Paneer is exactly the same as that of Mughlai Shahi Paneer, except for the fact that we won’t be using any onion, ginger, and garlic in its preparation.

    Thus, the onion and cashew nut paste used in Mughlai Shahi Paneer is replaced by only cashew nut paste while preparing the Jain version. Rest the recipe of both the dishes is exactly the same.

    What can we use instead of Cashews?

    While the original recipe uses Cashews, you can even use Almond instead of Cashews. Soak the Almonds overnight or for a few hours in hot water, peel the almond and then make a paste with boiled onions, ginger, and garlic.

    Which cream to use for making this recipe?

    I have used Amul cream to make this curry. You can use any fresh cream that is easily available to you. It’s preferable to use heavy cream but low-fat cream also works fine.

    You can also use homemade Cream or Malai collected over milk in place of fresh cream.

    Can I use frozen Paneer?

    Yes, you can use frozen Paneer for this recipe. If you are using frozen paneer to make this dish, thaw the paneer over the kitchen counter until it comes to room temperature.

    Cut it onto cubes and then soak in warm water for 20 minutes. After 20 minutes, drain the water and use Paneer in the curry.

    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, Garlic Naan, Laccha Paratha, Tawa Parathas, Poori, or Tandoori Roti by its side.

    Jeera Rice, Veg Pulao, Matar 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.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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. Here is how to make it.

    Paneer in white gravy Recipe

    Paneer in White Gravy is a creamy, rich dish where Paneer cubes are simmered in a onion cashew nut based white gravy. It is a popular dish in most Indian restaurants and goes well with Indian breads. Here is how to make it.
    4.10 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 548kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Onion (Chopped)
    • ½ cup Cashew Nuts
    • 1 teaspoon Garlic (Chopped)
    • 1 teaspoon Ginger (Chopped)
    • 2 tablespoon Oil
    • 2 tablespoon Butter
    • 3-4 Cloves
    • 1 inch Cinnamon
    • 2-3 Green Cardamom
    • 2 Bay Leaves
    • ¼ cup Khoya (Grated)
    • 1 teaspoon Ginger Juliennes
    • 2-3 Green Chillies (Slit into half)
    • Salt to taste
    • 2 teaspoon Sugar
    • ½ cup Yogurt
    • 1 teaspoon All Purpose Flour
    • ½ teaspoon White Pepper Powder
    • 1 teaspoon Kasuri Methi
    • 250 g Paneer (Cut into cubes)
    • ¼ cup Fresh Cream
    US Customary or Metric
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    Instructions

    • 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.

    Notes

    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.

    Nutrition

    Calories: 548kcal | Carbohydrates: 21g | Protein: 16g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 84mg | Sodium: 206mg | Potassium: 235mg | Fiber: 2g | Sugar: 7g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 470mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Vimitha Anand

      January 22, 2012 at 6:19 am

      Creamy n yummmy… Will try soon

      Reply
    2. Kaveri

      January 22, 2012 at 9:21 am

      I too have tried this one and liked it a lot. Just added a few green peas too.
      Yours looks delicious

      Reply
    3. Balvinder Ubi

      January 22, 2012 at 4:36 pm

      You won’t believe this, I had left over cashew paste in my fridge.Actually I did it with milk. So I guess today’s lunch is Paneer in white gravy.

      Reply
    4. Priya

      January 22, 2012 at 7:33 pm

      Mouthwatering here, wat a terrific and super tempting paneer dish.

      Reply
    5. khushi

      January 22, 2012 at 7:52 pm

      rich gravy!! looks delicious

      Reply
    6. a spoonful of yumm

      January 22, 2012 at 7:57 pm

      id love to eat this with garlic naan :)yummy !

      Reply
    7. Amina Khaleel

      January 23, 2012 at 2:08 am

      fabulous recipe… looks delicious..

      Reply
    8. Sobha Shyam

      January 23, 2012 at 3:37 am

      rich and delicious curry, looks yummy..

      Reply
    9. Deeps @ Naughty Curry

      January 23, 2012 at 12:47 pm

      never made white gravy before, this looks so proffesional & restaurant-like 🙂

      Reply
    10. joe

      August 25, 2018 at 1:01 pm

      5 stars
      I added peas. so good. thank you!

      Reply
      • Neha Mathur

        August 28, 2018 at 2:53 pm

        Thnx for trying 🙂

        Reply
        • Shreya Khosla

          August 19, 2019 at 7:16 pm

          Hi, can we give the khoya a miss?

          Reply
          • Neha Mathur

            August 24, 2019 at 4:48 am

            Yes Shreya, You can.

            Reply

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