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.
Indians love Paneer or Indian cottage cheese. Paneer is their ultimate food possession and for them, every celebration is just incomplete without having some soft, lip-smacking paneer cubes.
But 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.
Paneer in white gravy serves to be the best 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.
Soft paneer cubes coated nicely in this mouthwatering white gravy provides an absolute indulgence for our every small to big celebrations.
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.
What is Paneer In White Gravy?
It is a gravy based Indian curry in which soft paneer cubes are dipped in a rich and creamy white color gravy, which is prepared with onion and cashew nut paste and is flavored with all the essential aromatic spices.
This gravy is also known as Shahi Paneer Korma, Mughlai Shahi Paneer and it’s a slightly sweet gravy.
Adding a mix of yogurt and plain flour not only adds a nice white color to the gravy but also thickens it to make an absolute rich indulgence.
White Gravy Paneer goes really well with some hot chapatis, naan, parathas, poori, or tandoori roti by its side.
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.
We form a smooth paste of all these ingredients, which is then used to prepare the white gravy.
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 Paneer is exactly the same as that of Mughlai Shahi Paneer, except 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 Jain version.
Rest the recipe of both the dishes is exactly the same.
How to make White Gravy Paneer Step by Step
Heat 3 cups of water in a pan.
Add onion, cashew nuts, ginger, and garlic in boiling water and cook for 4-5 minutes.
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.
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. Cover the pan if the masala is spluttering too much.
Add khoya, ginger julienned, and green chillies and cook for another 2-3 minutes.
Add salt, sugar, yogurt whisked with flour and white pepper powder and cook for 2-3 minutes.
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.
Paneer in white gravy Recipe
- 1 cup Onion (Chopped)
- 1/2 cup Cashew Nuts
- 1 tsp Garlic (Chopped)
- 1 tsp Ginger (Chopped)
- 2 tbsp Oil
- 2 tbsp Butter
- 3-4 Cloves
- 1 inch Cinnamon
- 2-3 Green Cardamom
- 2 Bay Leaves
- 1/4 cup Khoya (Grated)
- 1 tsp Ginger Juliennes
- 2-3 Green Chillies (Slit into half)
- Salt to taste
- 2 tsp Sugar
- 1/2 cup Yogurt
- 1 tsp All Purpose Flour
- 1/2 tsp White Pepper Powder
- 1 tsp Kasuri Methi
- 250 g Paneer (Cut into cubes)
- 1/4 cup Fresh Cream
- Heat 3 cups of water in a pan.
- Add onion, cashew nuts, ginger and garlic in boiling water and cook for 4-5 minutes.
- 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.
- Add cloves, cinnamon, cardamon and bay leaf and let them crackle for a few seconds.
- Add the onion and cashew paste and cook for 4-5 minutes.
- Cover the pan if the masala is spluttering too much.
- Add khoya, ginger juliennes and green chillies and cook for another 2-3 minutes.
- Add salt, sugar, yogurt whisked with flour and white pepper powder and cook for 2-3 minutes.
- Add paneer cubes and kasuri methi and water and bring the curry to a boil.
- Cook for 2-3 minutes.
- Add fresh cream and mix well.
- Serve hot.