Paneer in White Gravy


200 gms Paneer, cut into 1-inch cubes
2 medium onions, cut into 4 pieces each
1 tblsp Cashewnuts
3 Green Chillies, chopped
6 cloves Garlic (I use Garlic paste)
1/2 inch Ginger (I use Ginger paste)
1 cup Yoghurt, churned well
3/4 cup Dhaniya Leaves, finely chopped
1/2 tsp sugar
2 tblsp Oil / Ghee
1 1/2 tsp Garam Masala
Salt to taste

Paneer in white Gravy
Serves 4-6


1. Microwave or Boil onions for about 2-3 minutes.

2. Grind onions along with Cashews, green chillies, garlic and ginger to a fine paste.

3. Heat oil / ghee in a pan and add the onion-cashew paste and fry for a few minutes.

4. Add yoghurt, salt, sugar and garam masala and cook on slow flame until the oil separates.

5. Add dhaniya leaves and cook for another 30 sec.

6. Add Paneer cubes, cook for a few minutes.


• Instead of using Garam Masala, you can use 3 cardomoms, 2 cloves, 1 stick cinnamon, 1 bay leaf.

• Before serving check the thickness of the gravy as it thickens as time goes by. To thin it add water.

1 comment:

Anonymous said...

This needs cream - the yogurt is very over powering. I'm going to try with half yogurt and half cream next time.