Paneer in White Gravy

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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 .

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Paneer in White Gravy recipe - How to make Paneer in White Gravy

Preparation Time:    Cooking Time:     Makes 4 to 6 servings
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  1. Combine the kashmiri dry red chilli and coriander seeds in a mortal pestle (khalbatta) and pound to a coarse powder. Keep aside.
  2. 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.
  3. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
  4. 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.
  5. Add the garlic paste and the onion-cashew mixture , mix well and cook on a medium flame for 1 minute.
  6. Add the green chillies and curds, mix well and cook on a medium flame for few seconds.
  7. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds.
  8. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  9. Serve hot with parathas.

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Paneer In White Gravy
 on 28 Dec 15 04:54 PM

Paneer in white gravy.. simply divine. . It''s creamy without adding the cream.. The chilli Corainder powder added to the gravy.. Gives a nice taste to the gravy.. perfect to have it with naan.. or jera rice..