Paneer in Quick White Gravy ( Paneer Cookbook)
by Tarla Dalal
Added to 502 cookbooks
This recipe has been viewed 70660 times
Easy and quick, this recipe will turn out to be a real surprise for those who have always drowned paneer in tangy tomato based gravies. Here, cream and milk are combined with a rich onion-cashew paste and perked up with spice powders to get a pleasantly-flavoured gravy that is perfect for paneer. However, it is important that the cottage cheese is really fresh and soft, in order to enjoy the Paneer in Quick White Gravy. If it is rubbery, it won’t taste half as good. Also, take care to sauté the paste well to lose the raw smell and get a real intense aroma and flavour. Enjoy this delicacy hot and fresh with rotis or puris. For a complete meal serve along with Dal Amritsari , Jeera Rice and Cabbage Kachumber .
- Heat the ghee in a kadhai, add the paste and sauté on a medium flame for 2 minutes.
- Add the garam masala, cream, milk, salt and 2 tbsp of water and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the paneer and ¼ cup of water, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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