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

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.

To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas.

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.

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
    Method
  1. Combine the kashmiri dry red chilli and coriander seeds in a mortal pestle (khalbatta) and pound to a coarse powder. Keep aside.
  2. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  3. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
  4. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
  5. Add the garlic paste and the onion-cashew mixture , mix well and cook on a medium flame for 1 minute.
  6. Add the green chillies and curds, mix well and cook on a medium flame for few seconds.
  7. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds.
  8. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  9. Serve hot with parathas.
Nutrient values (Abbrv) per serving
Energy167 cal
Protein5.8 g
Carbohydrates7.5 g
Fiber0.2 g
Fat12 g
Cholesterol4.8 mg
Sodium7.6 mg
Paneer in Mughlai White Gravy, Nawabi Paneer Curry recipe with step by step photos

If you like paneer in white gravy

    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?

    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.

Tips for paneer in white gravy

    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 make paneer

    How to make paneer
  1. To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
  2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
  3. Bring it to a boil on a medium high flame. This would take around 8-10 minutes. Learn how to make soft paneer at home.

How to select paneer

    How to select paneer
  1. Paneer is also readily available in grocery stores in small and large packets, in cube form. 
  2. Confirm the manufacturing date for maximum softness and freshness. 
  3. It is also available in local dairy outlets, where it is freshly made everyday and sold as required. 
  4. When buying paneer ensure that it is completely white in colour and that it is soft to touch. 
  5. It should not have black spots, or have yellow coloured spots.
  6. Smell it if possible. Spoiled paneer gives a typical rancid smell. 

How to select onions

    How to select onions
  1. Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck. 
  2. The skin should be bright and shiny. 
  3. If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mould which will eventually spoil the flesh. 
  4. Avoid those that are sprouting or have signs of mould.
  5. In addition, onions of inferior quality often have soft spots, moisture at their neck, and dark patches, which may all be indications of decay. 

For the chilli-coriander powder

    For the chilli-coriander powder
  1. For the chilli-coriander powder of paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy, add 1 dry red kashmiri chilli , broken into pieces in a mortar pestle (khalbatta). Since the chillies and seeds are less, we have used a mortar-pestle. But if you wish, you can use a small mixer jar for blending. 
  2. Add 1 tsp coriander (dhania) seeds to it. 
  3. Pound to a coarse powder. Keep aside.

For the onion-cashew mixture

    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

    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. Mix well and cook on a medium flame for a few seconds.
  16. Add 1 cup paneer (cottage cheese) cubes.
  17. Add 1/4 cup chopped coriander (dhania).
  18. Add 1/2 tsp sugar.
  19. Add salt to taste.
  20. Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  21. 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.

Reviews

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

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?
Tarla Dalal
17 Apr 20 12:03 AM
   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.
Paneer in White Gravy
 on 05 Aug 19 04:45 PM
5

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.
Tarla Dalal
05 Aug 19 04:59 PM
   Sucharita, super to hear from you and thanks for the lovely feedback. Happy cooking with Tarla Dalal recipes.
Paneer in White Gravy
 on 05 Jun 18 06:16 AM
5

I liked the taste but my Dagli separated little bit so missed something in technique
Tarla Dalal
05 Jun 18 09:01 AM
   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.
Paneer in White Gravy
 on 08 Oct 17 12:31 PM
5

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

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

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

It was yummy recipe and I have been able to make it which I was trying to so.
Tarla Dalal
10 Sep 16 08:41 AM
   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 !!
Paneer in White Gravy
 on 26 Jun 16 04:46 PM
5

I tried this recipe for the first time and my family loved it. Its easy to follow and is delicious..??
Tarla Dalal
27 Jun 16 08:49 AM
   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 !!
Paneer In White Gravy
 on 28 Dec 15 04:54 PM
5

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..