by Tarla Dalal
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Added to 48 cookbooks
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Paneer has been one of the favorites with the Royal families of India for centuries. Creamy paneer made from thick milk can be a part of nearly any vegetarian preparation.
This recipe is as delicious as it is simple to prepare. Loads of mava or reduced milk and Cashewnuts are used, giving the gravy a lovely richness. A blend of subtle spices is used that make this mouth-watering white gravy absolutely irresistible!
Serve with Tandoori Roti , Punjabi Reshmi Paratha or Naan .
- Heat the ghee in a kadhai, add the cloves, cardamoms and onions and sauté for 2 to 3 minutes till the onions turn translucent.
- Add the prepared paste and sauté for another 2 to 3 minutes.
- Add the salt, pepper, milk and ½ cup of water and bring to boil.
- Add the paneer and simmer for 2 minutes.
- Serve hot garnished with ginger juliennes.
Nutrient values per serving
|Vitamin A||477.9 mcg|
|Vitamin B1||-0.6 mg|
|Vitamin B2||-0.5 mg|
|Vitamin B3||-0.4 mg|
|Vitamin C||5.9 mg|
|Folic Acid||2.1 mcg|
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