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.
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.
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 saffronstrands while cooking the gravy makes it richer.