Paneer in white gravy 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. Here is how to make it.

Paneer in white gravy Recipe

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 548kcal

Author: Neha Mathur

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.

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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

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