Paneer In White Gravy

4 from 1 vote

Paneer in white gravy is a suttle mildly spiced & rich creamy preparation of paneer. Kids just love it. Here is the recipe..
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • Paneer 200 gm
  • Cashews 8-10
  • White Seasme Seeds 1 tsp
  • Fresh Cream 4 tbsp
  • Milk 1 cup
  • Onion Sliced 1 medium
  • Garlic [optional] 6-7 cloves
  • Slitted Green Chili 1or 2
  • Black Cardamom [badi elaichi] 1
  • Green Cardamom [ elaichi]3-4
  • Cinnamon[dalchini] 1 small stick
  • Mace [javitri] 3-4 strands
  • Shah Jeera 1/4th spoon
  • White Pepper Corns [ dakhni mirch] 15
  • Bay Leaves [tez patta] 2
  • cloves [lavang] 2
  • Salt
  • oil 2tbsp


  • Soak Paneer cubes in warm water for 30 min. This step is to soften the paneer
  • Heat a wok. Add 1 tbsp oil. When the oil is heated add shah jeera both cardamoms pepper corns cinnamon mace. cook for 30 sec .
  • Add sliced onions Peeled garlic cloves .cook for 2 min on med flame . add cashews & seasme seeds.Cook for 1 min on low flame. Remember onions should be cooked only until they are translucent. Browning should not start.For that keep a check on flame
  • After that switch off the flame. let the things in wok cool down in a bowl.
  • Now make a fine paste of it. heat the same wok again. Add remaining oil. once it is heated add lavang tez patta & green chili.lower the flame & add the ground mixture.mix well
  • Add milk & cream mix well. Add little water to adjust the consistency. Now take the paneer cubes out of the water. put it on a sieve to remove access water. Add paneer to the mixture in wok.add Salt .mix well
  • let it boil on slow flame for 3 min.
  • serve hot with roti or nan


  • Onion gallic cashews seasme seeds should not be cooked too much.
  • You can add some garam masala powder at the end if you find it very less spicy.

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4 from 1 vote

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