Paneer in Mughlai White Gravy, Nawabi Paneer Curry
by Tarla Dalal
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:
Makes 4 to 6 servings
For Paneer In Mughlai White Gravy
1 cup paneer (cottage cheese) cubes
1 whole dry kashmiri red chilli , broken into pieces
1 tsp coriander (dhania) seeds
1 cup roughly chopped onions
1 tbsp broken cashew nut (kaju)
1 tbsp ghee
3 cardamoms (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 curd (dahi)
1/4 cup chopped coriander (dhania)
1/2 tsp sugar
salt to taste
For Serving
parathas
- Method
- Combine the kashmiri dry red chilli and coriander seeds in a mortal 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.
If you like paneer in white gravy
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If you like paneer in white gravy, also try other sabzis like
- dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry | with 43 amazing images.
- kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
- restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images.
What is paneer in white gravy made of?
- 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
- 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.
-
Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting.
-
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.
- Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
- While making the sabzi using the stored gravy, thaw and use it as per the recipe.
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Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.
How to make paneer
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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.
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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.
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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
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Paneer is also readily available in grocery stores in small and large packets, in cube form.
- Confirm the manufacturing date for maximum softness and freshness.
- It is also available in local dairy outlets, where it is freshly made everyday and sold as required.
- When buying paneer ensure that it is completely white in colour and that it is soft to touch.
- It should not have black spots, or have yellow coloured spots.
- Smell it if possible. Spoiled paneer gives a typical rancid smell.
How to select onions
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Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck.
- The skin should be bright and shiny.
- 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.
- Avoid those that are sprouting or have signs of mould.
- 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
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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.
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Add 1 tsp coriander (dhania) seeds to it.
- Pound to a coarse powder. Keep aside.
For the onion-cashew mixture
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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.
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Add 1 tbsp broken cashewnuts (kaju). This is what adds luscious texture to the white gravy.
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Add ¾ cup of water for cooking.
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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.
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Blend in a mixer till smooth. Keep aside.
For paneer in white gravy
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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.
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Add 3 cardamom (elaichi).
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Add 2 cloves (laung / lavang).
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Add 1 stick cinnamon (dalchini).
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Add 1 bayleaf (tejpatta).
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Sauté on a medium flame for a few seconds.
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Add 1 tsp garlic (lehsun) paste.
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Add the onion-cashew mixture.
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Mix well and cook on a medium flame for 1 minute.
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Add 2 tsp finely chopped green chillies.
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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.
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Mix well and cook on a medium flame for few seconds.
- Add the prepared chilli-coriander powder.
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Mix well and cook on a medium flame for a few seconds.
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Add 1 cup paneer (cottage cheese) cubes.
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Add 1/4 cup chopped coriander (dhania).
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Add 1/2 tsp sugar.
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Add salt to taste.
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Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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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.
| Energy | 167 cal |
| Protein | 5.8 g |
| Carbohydrates | 7.5 g |
| Fiber | 0.2 g |
| Fat | 12 g |
| Cholesterol | 4.8 mg |
| Vitamin A | 260.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 5.7 mg |
| Folic Acid | 5.2 mcg |
| Calcium | 216.6 mg |
| Iron | 0.3 mg |
| Magnesium | 15.8 mg |
| Phosphorus | 140 mg |
| Sodium | 7.6 mg |
| Potassium | 73.5 mg |
| Zinc | 0.2 mg |
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?
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.
I liked the taste but my Dagli separated little bit so missed something in technique
I made it once it''s really very tasty.
Yummy & delicious recipe.I M a big fan of u Tarla ma''m.
It was yummy recipe and I have been able to make it which I was trying to so.
I tried this recipe for the first time and my family loved it. Its easy to follow and is delicious..??
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..