Paneer in White Gravy
by Tarla Dalal
Added to 1734 cookbooks
This recipe has been viewed 210266 times
Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The gravy features a rich onion-cashew paste, perked up with a special powder and whole spices.
The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. To enjoy the maximum aroma and flavour, serve the Paneer in White Gravy hot and fresh with Parathas and Aachar .
- Combine the kashmiri dry red chilli and coriander seeds in a mortal pestle (khalbatta) and pound to a coarse powder. Keep aside.
- Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
- Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
- Add the garlic paste and the onion-cashew mixture , mix well and cook on a medium flame for 1 minute.
- Add the green chillies and curds, mix well and cook on a medium flame for few seconds.
- Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds.
- Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot with parathas.
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