In Paneer in white gravy ,gravy is made with cashewnuts, coriander seeds and whole garam masalas to give a rich and creamy taaste to the dish.
Preparation Time: 20 Min.
Cooking Time: 20 Min.
Serves- 4 to 6
Ingredients
Paneer (cottage cheese)- 200 Gm (7 oz.)
Onions- 2 Medium
Cashewnuts (Kaju)- 1 tbsp (Broken)
Cardamoms (Elaichi)- 3
Cloves (Laung / Lavang)- 2
Cinnamon (Dalchini)- 1 Stick
Bayleaf (Tejpatta)- 1
Green Chilies- 1 (Chopped)
Red chili- 1
Coriander (Dhania) Seeds-1 Tbsp
Fresh Curd (Dahi)- 3/4 Cup
Coriander (Dhania)- 2 Tbsp (Chopped)
Sugar- 1/2 Tbsp
Ghee- 2 Tbsp
Salt to Taste
To be grounded into a
Paste
Garlic (Lehsun)- 6 Cloves
Ginger (Adrak)- 12 mm (1/2") Piece
Method of Preparation:
Cut the paneer or cheese into small cubes. Cut the onions into big pieces, add into a pan and pour 3/4 teacup of water in it and boil. When properly boiled, blend in a mixer along with the pieces of cashew nuts. In a pan heat the ghee and add cardamoms, cinnamon, cloves and bay leaf one by one and fry them. Add the paste of ginger and garlic and fry for 1 minute. Add the
blended onions and cashew nuts and fry for a while until changes color a little. Add the green chilies and sauté for little while. Beat red chili and coriander seeds and add to the gravy. Put the vessel off the fire. Churn the curd well and add to the mixture in the pan. Add salt and cook on slow flame until the ghee separates. Add coriander and cook for about 1 minute. Finally, add the paneer cubes and sugar and mix them well. Cook again for a few minutes. Serve hot with parathas or naan.You can enjoy paneer in white gravy in the main course of your meal with naan or simple chapatti. Whichever way you eat, you will love it.
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