Gravy · Paneer · VEG

Paneer In White Gravy Recipe



1 kg paneer-cubed

300 gm white onions

20 gm ginger

20 gm garlic

12 green cardamom

5 gm white pepper powder

20 gm desiccated coconut

50 gm cashew nuts

250 gm curd

150 gm khoya

150 gm cream

250 gm ghee

2 drops kewra jal

Salt to taste.
1. Extract the juice of ginger and garlic and keep aside.

2. Grind onions separately, and the cashew nuts and coconut to a fine paste.

3. In a heavy bottomed pan place the ground paste, add salt, green cardamoms, ginger garlic juice and bring to boil, then simmer.

4. Cook until dry. Then add ghee and the beaten curd, and cook till fat separates.

5. Add the nut paste and fry for 2 to 3 minutes, taking care that the masala does not brown.

6. Then add white pepper and 1 1/2 cups of water, or enough to make a thick gravy.

7. Add paneer Simmer for a while. Remove from fire add kewra jal, and mashed khoya. Blend well.

8. Finally add the cream.

9. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s