You are here: Home > Course > Main Course > Sabzis, Curries > Sabzis with Gravies > Peshawari Paneer ( Popular Restaurant Gravies) Peshawari Paneer ( Popular Restaurant Gravies) by Tarla Dalal Peshawari paneer, cubes of paneer cooked in a lip-smacking cashew-onion gravy and finished with cream, the highlight of this recipe is the distinct flavour of freshly-pounded coriander seeds and red chillies. 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(1”) cubes1/2 tsp sugar salt to taste1 tbsp fresh creamFor The Garnish1 tbsp almond (badam) slivers a few saffron (kesar) strands1 tbsp warm milk Method MethodCombine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside.Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes.Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.Remove from the flame, add the cream and mix gently.Serve hot garnished with almond slivers and saffron. Nutrient values per servingEnergy368 calProtein10 gCarbohydrates11 gFiber0.3 gFat31.2 gCholesterol0 mgVitamin A383.6 mcgVitamin B1-0.5 mgVitamin B2-0.5 mgVitamin B3-0.3 mgVitamin C5.5 mgFolic Acid3.4 mcgCalcium321.7 mgIron0.7 mgMagnesium0 mgPhosphorus0 mgSodium8.3 mgPotassium76.5 mgZinc0.6 mg