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paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy


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Paneer in Mughlai White Gravy, Nawabi Paneer Curry

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paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images.

paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry.

Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices.

Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy.

To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas.

Tips for paneer in white gravy. 1. 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. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.

Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.

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Paneer in Mughlai White Gravy, Nawabi Paneer Curry recipe - How to make Paneer in Mughlai White Gravy, Nawabi Paneer Curry

Preparation Time:    Cooking Time:    Total Time:     5Makes 4 to 6 servings
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Method

For paneer in mughlai white gravy
    For paneer in mughlai white gravy
  1. To make paneer in white gravy recipe, heat 1/2 tbsp oil in a deep pan, add onions and cashew nuts, sauté on a medium flame for 2 to 3 minutes.
  2. Add 3/4 cup of water and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  3. Remove in a plate and allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
  4. Heat 1 tbsp oil in a broad non-stick pan, add the paneer cubes, salt and pepper powder to taste.
  5. Mix well and sauté on a medium flame for 2 to 3 minutes until it becomes light golden brown from all the sides.
  6. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon, bayleaf, green chillies, ginger garlic paste, chilli powder, coriander-cumin seeds powder, garam masala and curd.
  7. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  8. Add the onion-cashew mixture, salt to taste and sugar, mix well and cook on a medium flame for 2 to 3 minutes.
  9. Add the sauteed paneer, fresh cream and coriander. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  10. Serve paneer in white gravy hot with parathas.

Paneer in Mughlai White Gravy, Nawabi Paneer Curry recipe with step by step photos

If you like paneer in white gravy
  1. If you like paneer in white gravy, also try other sabzis like

What is paneer in white gravy made of?
  1. Paneer in white gravy is made of 1 cup paneer (cottage cheese) cubes, 1 dry red kashmiri chilli , broken into pieces, 1 tsp coriander (dhania) seeds, 1 cup roughly chopped onions, 1 tbsp broken cashewnuts (kaju), 1 tbsp ghee, 3 cardamom (elaichi), 2 cloves (laung / lavang), 1 stick cinnamon (dalchini), 1 bayleaf (tejpatta), 1 tsp garlic (lehsun) paste, 2 tsp finely chopped green chillies, 3/4 cup fresh curds (dahi), 1/4 cup chopped coriander (dhania), 1/2 tsp sugar and salt to taste.

pro tips for paneer in white gravy
  1. 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.
  2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting.
  3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing.
  4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
  5. While making the sabzi using the stored gravy, thaw and use it as per the recipe.
  6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.

how to saute paneer

    For the onion-cashew mixture
    1. For the onion-cashew mixture of paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy, add 1 cup roughly chopped onions in a deep non-stick pan.
    2. Add 1 tbsp broken cashewnuts (kaju). This is what adds luscious texture to the white gravy. 
    3. Add ¾ cup of water for cooking. 
    4. Cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Most of the water will get evaporated by the end of cooking. Allow the mixture to cool completely.
    5. Blend in a mixer till smooth. Keep aside.

    For paneer in white gravy
    1. For paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy, heat 1 tbsp ghee in a deep non-stick pan.
    2. Add 3 cardamom (elaichi).
    3. Add 2 cloves (laung / lavang).
    4. Add 1 stick cinnamon (dalchini).
    5. Add 1 bayleaf (tejpatta).
    6. Sauté on a medium flame for a few seconds.
    7. Add 1 tsp garlic (lehsun) paste. 
    8. Add the onion-cashew mixture.
    9. Mix well and cook on a medium flame for 1 minute.
    10. Add 2 tsp finely chopped green chillies.
    11. Add 3/4 cup fresh curds (dahi). Ensure the curd used is fresh. Whisk it before adding to avoid the paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy from splitting.
    12. Mix well and cook on a medium flame for few seconds.
    13. Add the prepared chilli-coriander powder.
    14. Mix well and cook on a medium flame for a few seconds.
    15. Add 1 cup paneer (cottage cheese) cubes.
    16. Add 1/4 cup chopped coriander (dhania).
    17. Add 1/2 tsp sugar.
    18. Add salt to taste.
    19. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
    20. Serve paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy hot with parathas or butter naan.

    Nutrient values (Abbrv) per serving
    Energy207 cal
    Protein6.3 g
    Carbohydrates8.1 g
    Fiber0.3 g
    Fat16.6 g
    Cholesterol4.8 mg
    Sodium9.9 mg

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    Reviews

    Paneer in White Gravy
    5
     on 13 Apr 20 10:28 PM


    I tried this today but my curry was quite thin. It didn’t cost the paneer pieces at all even though the taste was very nice. Anyway to thicken it?
    Reply
    | Hide Replies
    Tarla Dalal    Hi Pragati, onions, cashews and curd in the recipe thicken the gravy. Make sure the curd you use isn''t watery and thick in texture.
    Reply
    17 Apr 20 12:03 AM
    Paneer in White Gravy
    5
     on 05 Aug 19 04:45 PM


    This is an excellent recipe. I boiled the garlic along with the onion and cashew since otherwise the garlic smell is a little strong in the gravy which everyone doesn''t like. And the curd has to be adjusted according to taste. I recently made it for a house party and it was a big hit even with the non-vegetarians.
    Reply
    | Hide Replies
    Tarla Dalal    Sucharita, super to hear from you and thanks for the lovely feedback. Happy cooking with Tarla Dalal recipes.
    Reply
    05 Aug 19 04:59 PM
    Paneer in White Gravy
    5
     on 05 Jun 18 06:16 AM


    I liked the taste but my Dagli separated little bit so missed something in technique
    Reply
    | Hide Replies
    Tarla Dalal    Hi Kalyani, The curd should be cooked on a medium flame. It is very important that the flame is not high or else it will split.
    Reply
    05 Jun 18 09:01 AM
    Paneer in White Gravy
    5
    Fieera Chocolates
     on 08 Oct 17 12:31 PM


    Reply
    Paneer in White Gravy
    5
     on 15 Aug 17 09:11 PM


    I made it once it''s really very tasty.
    Reply
    Paneer in White Gravy
    5
     on 15 Dec 16 07:47 PM


    Yummy & delicious recipe.I M a big fan of u Tarla ma''m.
    Reply
    | Hide Replies
    Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
    Reply
    16 Dec 16 04:59 PM
    Paneer in White Gravy
    5
     on 09 Sep 16 09:03 PM


    It was yummy recipe and I have been able to make it which I was trying to so.
    Reply
    | Hide Replies
    Tarla Dalal    Hi Sunita, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
    Reply
    10 Sep 16 08:41 AM
    Paneer in White Gravy
    5
     on 26 Jun 16 04:46 PM


    I tried this recipe for the first time and my family loved it. Its easy to follow and is delicious..??
    Reply
    | Hide Replies
    Tarla Dalal    Hi Akansha, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
    Reply
    27 Jun 16 08:49 AM
    Paneer In White Gravy
    5
     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..
    Reply