Preparation Time : 10 mins | Cooking Time : 25 Mins | Serves: 2-3

Paneer cubes 1 cup Cashew nuts + almonds 8 each Onion 2 Garlic 4 pods Green chili 2 Yogurt 3 tblsp Bay leaf | tej patta 1 Cardamom 2 Milk 3 tblsp Fresh cream 1 tblsp Garam masala 1/2 tsp (optional) Coriander leaves few Salt to taste Oil 1 tblsp

Paneer in white gravy - 1

Method:

  • Roughly chop the onions. Peel the skin of the garlic.

  • In a pan add 2 tsp of oil and add the onions and garlic.

  • Cook in a low flame for 5 minutes without changing its colour.

malai paneer gravy 2 - 2
  • Soak the cashew and almonds in hot water for 10 minutes and take out the skin from the almonds.
  • Soak the paneer in hot water. Keep them immersed till you add it to the gravy.
Malai paneer gravy - 3
  • Grind the onion and garlic into a fine paste. Add little water while grinding.
malai paneer gravy 3 - 4
  • Grind the cashew and almond into a fine paste. Add milk to this while grinding. Add the remaining milk if any to this cashew badam paste and mix well. Keep aside.
malai paneer gravy 4 - 5
  • In a pan add remaining oil and add the green chili, cardamom and bay leaf.
  • Add the ground onion garlic paste.
  • Saute well in a low flame for 3-4 minutes.
malai paneer gravy 5 - 6
  • Add yogurt to this. Whisk well to get this blend nicely with the gravy.
malai paneer gravy 6 - 7
  • Add the cashew almond paste to this now.
  • Mix well and let this cook for 5-6 minutes in a low flame. In between slightly increase the heat and bring it down. Stir continuously.
malai paneer gravy 7 - 8
  • Ensure that the colour of the gravy should not get changed.
  • Add garam masala now. If you are so particular about the rich white colour, skip the addition of garam masala. It will slightly change the colour.
  • Mix well and cook for a minute.
malai paneer 8 - 9
  • Add the fresh cream and if needed add little water to get the right consistency of the gravy.
  • Squeeze out the excess water from paneer and add it to the gravy.
  • Mix well.
malai paneer gravy 9 - 10
  • Add salt now and mix it well. Boil for a minute.
  • Switch it off.
White gravy paneer - 11
  • Garnish with coriander leaves.
  1. Instead of almonds you can add melon seeds(magaz). This gives a creamy texture for the gravy.
  2. The gravy as such will not be too spicy, if you want you can add one more green chili too.
  3. The original recipe blanched the onions and garlic and then made as a paste.
  4. Since i felt it will be too raw, i slightly roasted it in the oil. Ensure that the onions doesn’t change it color.
  5. You can store this White gravy without adding yogurt in the refrigerator for a week.