Paneer in white gravy
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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 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 clove 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
Instructions
- 1
Heat 3 cups of water in a pan.
- 2
Add chopped onion, cashew nuts, ginger, and garlic in boiling water and cook for 4-5 minutes on medium heat.
- 3
Drain the water and add the cooked onion and cashews in a blender.
- 4
Add some cold water and grind to make a smooth paste.
- 5
Heat oil and butter in a pan.
- 6
Once the oil is hot, add cloves, cinnamon, cardamom, and bay leaf and let them crackle for a few seconds.
- 7
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.
- 8
Add crumbled khoya, ginger juliennes, and green chilies and cook for another 2-3 minutes.
- 9
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.
- 10
Now add paneer cubes, Kasuri methi, and water and bring the curry to a boil. Cook for 2-3 minutes.
- 11
Add fresh cream and mix well.
- 12
Serve hot.