Go Back

Paneer in white gravy

Print Recipe
Course Curry/Gravy
Cuisine Indian

Ingredients
  

  • 800 gms Paneer 1.7 pounds
  • 4 LARGE yellow or white onions
  • 1 cup water
  • 2 tbsp Ghee plus 1 tbsp
  • 1 cup cashew washed and soaked
  • 6 tbsp whipped yogurt
  • 1/2 cup heavy whipping cream
  • 1 tbsp ginger
  • 1 tbsp garlic
  • 5-6 whole green chilies slit
  • 3 bayleaf
  • 1 small cinnamon stick
  • 4 cloves
  • 5 green cardamoms crushed in a mortar and pestle
  • 4 thin strands mace/javitri
  • 1/2 tsp white pepper
  • salt as per taste
  • saffron for garnish

Instructions
 

  • Soak cashews for at least 2 hours and then grind to a smooth paste.
  • Boil chopped onions in water till cooked. let it cool and grind it smooth.
  • In 2 tbsp ghee, add bayleaves,cinnamon stick,cloves, cardamoms and mace.
  • When a nice aroma starts coming, add onion paste and cook till it dries up slightly.
  • Add 1 more tbsp ghee, ginger garlic paste, slit green chilies and continue cooking till it dries and starts coming together.
  • Add cashew paste, salt and white pepper and continue to cook.
  • The yogurt will be added 2 tbsp at a time, stirred and then again 2 more tbsp, added till all the yogurt is incorporated
  • Add some water or milk if gravy seems too thick, gravy thickens after a while. Give it a good boil.
  • Add paneer and stir gently.
  • Add 1/2 cup cream, mix gently and remove from stovetop.
  • Garnish with saffron.

Notes

please use white or yellow onions, we are trying to keep the gravy white and red onions could change the color.
At no point we should try to brown the onion or cashew paste,we are trying to keep the color light. It will brown a little bit, which is okay, but the yogurt and cream in the end,do give it the white creamy look.
Tried this recipe?Let us know how it was!