Creamy Paneer in White Gravy: An Easy North Indian Recipe
1 hour
1002 reads
About Creamy Paneer in White Gravy: An Easy North Indian Recipe
Indulge in the creamy delight of Paneer in White Gravy, a subtly spiced North Indian dish perfect for those who prefer milder curries. This luxuriously creamy recipe combines the goodness of paneer cheese with a rich blend of cashews, cream, and milk, creating a velvety texture that will tantalize your taste buds.Easy to make and incredibly versatile, this kid-approved dish is perfect for breakfast, brunch, lunch, or dinner. Its delicate flavors make it a comforting and elegant addition to any meal, sure to become a family favorite.This recipe provides a step-by-step guide to achieving that perfect balance of flavors and textures, ensuring a delicious and unforgettable culinary experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Gravy
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds jeera
- 1 stick Cinnamon Stick dalchini
- 3 Cardamom Pods elaichi, green
- 1 Cardamom Pod badi elaichi, black
- 3 strands Mace
- 15 Peppercorns dakhni mirch, white
- 2 leaves Bay Leaf tez patta
- 2 clove Cloves lavang
- 1 medium Onion sliced
- 6 clove Garlic peeled, optional
- 2 Chilies slit, green
- 8 Cashews
- 1 tsp Sesame Seeds
- 1 cup Milk
- 4 tbsp Cream fresh
- 1.5 tsp Salt or to taste
For the Paneer
- 200 gm Cottage Cheese indian cottage cheese. soak in warm water for 30 minutes to soften.
Instructions
Prepare the Paneer
- Soak the paneer cubes in warm water for 30 minutes to soften.
Prepare the Spice Base
- Heat 1 tbsp oil in a wok or pan. Add cumin seeds, cinnamon, cardamom pods (both green and black), mace, white peppercorns, bay leaves, and cloves. Cook for 30 seconds until fragrant.
Sauté Aromatics
- Add the sliced onions and garlic (if using). Cook for 2 minutes on medium heat until softened. Add cashews and sesame seeds. Cook for 1 minute on low heat. Ensure onions are translucent, not browned.
Blend the Spice Mixture
- Remove from heat and let the mixture cool slightly. Blend the mixture into a smooth paste.
Cook the Gravy
- Heat the remaining 1 tbsp oil in the wok. Add the green chilies and sauté briefly. Add the blended spice paste and cook well, stirring constantly.
Add Milk, Cream, and Paneer
- Add milk and cream, stirring to combine. Add a little water to adjust consistency as needed. Drain the softened paneer and add it to the gravy. Stir in salt.
Simmer and Serve
- Simmer on low heat for 3 minutes, allowing the flavors to meld. Serve hot with roti or naan.
Recipe Notes
Expert Tips for the Perfect Paneer in White Gravy
- For extra creaminess, use full-fat cream and milk.
- Adjust the amount of green chilies to control the spice level.
- Don't overcook the onions; they should be translucent, not browned, to retain sweetness.
- If you prefer a smoother gravy, strain the gravy after simmering to remove any whole spices.
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Recipe Nutrition
Calories: 696kcalCarbohydrates: 36gProtein: 26gFat: 54gSaturated Fat: 1gPolyunsaturated Fat: 15.9gMonounsaturated Fat: 31.8gCholesterol: 3mgSodium: 855mgFiber: 4gSugar: 11g
Tanu Nigam
Articles: 81
5 Comments
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This looks so tasty! Thank you.
Such an enticing dish! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
Looks so wonderful! Thanks for posting.
What a delicious recipe! Thanks for posting.