Paneer in white gravy is a suttle mildly spiced & rich creamy preparation of paneer. Kids just love it. Here is the recipe..
Yield / Serves
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Paneer 200 gm
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 to taste
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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