White Gravy Paneer or Nawabi Paneer Recipe is a popular paneer dish cooked in a creamy and flavorful gravy of cashews and melon seeds. Serve it with chapatti, methi paratha, poori or even goes well with jeera rice or biryani.
Why it is Called White Gravy Paneer or Nawabi Paneer
White gravy paneer recipe was very famous during the Mughal era, from where there it got its name Shahi Paneer or Nawabi Paneer. Mughalai shahi paneer is usually cooked in a nuts and cashew-based white gravy with some aromatic spices thats why we called it white gravy paneer. No tomato and turmeric powder is added at all. Mughalai cuisine is famous for its rich taste and aromatic flavours, this paneer recipe is mild to spicy in taste.
Paneer recipes come under exotic dishes and are only made occasionally. They are the perfect choice for party menus, get together or on special occasions. Pair them with naan, kulcha, chapatti, paratha, poori or rice.
Paneer dishes are favorite to everyone or especially loved by kids very much. Other paneer recipes you would like to try
shallow fried paneer kofta curry
How to make low fat paneer at home
Easy and delicious kadhai paneer
Making of white gravy shahi paneer
Traditional shahi paneer or nawabi paneer is made using a lot of nuts and high-fat cream to give it a rich Mughalai taste and is very high in calories. But today, the recipe of Restaurant style nawabi paneer that I am sharing with you is a healthier version of shahi paneer. This white gravy shahi paneer recipe is lower in calories as we are not using any cream. Instead of high-fat cream, we would use toned milk and milk powder to provide a sweet taste and creamy texture.
The gravy also contains onion and garlic, but it’s optional. Also, we will not be adding any tomatoes to our dish; for the perfect mughalai style white gravy. Turmeric powder changes the colour of the gravy so, we have to skip it too. Some people also like to add a little saffron in it to give it a royal touch and colour but is not compulsory.
Mughlai Shahi paneer is gluten-free and diabetic-friendly too, as it is a low-fat and sugar-free recipe. Yet it has a nice creamy texture, is aromatic, and flavourful.
Why should you try this shahi paneer recipe
- Healthy and delicious
- Low fat and calories
- Mildly sweeten
- Rich royal taste
- Perfect for special occasions
Ingredients used for making mughalai style shahi paneer
Paneer – Homemade toned milk paneer is used. Use slightly firm paneer for this recipe. If you are using market bought packaged paneer, soak it in warm water for about half an hour before starting the dish preparation.
Toned Milk – for a richer taste use full-fat milk instead. You can also add curd instead of milk to give the dish a sour tangy flavour.
Skimmed milk powder – gives mild sweetness and helps in thickening the gravy.
Dry fenugreek leaves(kasoori methi)– imparts an aromatic flavour to the dish.
Cashews and melon seeds– gives a rich royal taste and helps in thicken the curry.
Spices – bay leaf, clove, small cardamom, cinnamon, black pepper is used to make it more flavourful.
Onion, garlic and ginger– use light coloured onion for the best taste and flavour.
FAQs
If someone is allergic to cashews what are its other alternatives?
You can either use watermelon seeds only or can add soaked almond paste to replace cashews from white gravy paneer.
Can white gravy paneer is made without onion and garlic?
Yes, we can made no onion and no garlic white gravy paneer. You can cook paneer only in the ground paste of watermelon and cashews and some spices.
How shahi paneer is different from kadai paneer?
Kadai paneer is spicier in taste than shahi paneer. Freshly ground dry masala is added to the kadai paneer and also its gravy contains tomatoes while shahi paneer is mildly sweet in taste and no tomatoes is used there.
Want to read more about Mughlai paneer click here
Step by step instructions of making shahi paneer | nawabi paneer
1.In a pan, add oil, bay leaf, whole black pepper, clove, cardamom and roast them for 1-2 minutes on a low flame.
2. Then add chopped ginger, garlic and sauté it till their raw smell is gone.
3. Add chopped onion, cashews and melon seeds; cook the mixture till it becomes soft.
4. Switch off the flame and let the mixture cool down.
5. Once cooled, transfer the mixture to a grinder jar. Add ½ katori water and grind it into a fine paste.
6. In a bowl take little milk and add milk powder to it. Mix well and keep it aside.
7.Now in the same pan, add oil and butter. Put a sieve on the pan and strain the ground mixture. Add salt, mix well and cook it for 2-3 minutes till it starts thickening and leaving oil.
8. Once the gravy thickens, add 1/3 cup of water and cubed paneer pieces. Cook further for 2-3 minutes.
9. Now add milk powder and milk mixture, mix well and cook till the gravy starts thicken.
10.Cook it till it reaches the desired consistency. But, don’t make it very thick since it will thicken further after cooling down.
11. Add kasoori methi, mix well and switch off the flame. Cover the lid and leave it aside for 5 minutes.
12. Transfer into a serving bowl and serve warm with naan, paratha or jeera rice. ENJOY!
Serving suggestions
Serve warm shahi paneer with chapatti, paratha, poori, naan, or jeera rice at Lunch or Dinner time. It is an exotic dish option for special occasion like birthday party, get to gathers, kitty party or a must have dish on menu in a wedding function.
Tips and tricks
- Strain the ground gravy mixture to get a fine and smooth curry.
- Use firm paneer for this recipe. If using packaged paneer, soak it in the warm water for half an hour.
- Don’t make the gravy very thick as it will thicken further after cooling down.
Recipe card
How to Make White Gravy Shahi Paneer/ Nawabi Paneer
Ingredients
For gravy
- 1 tbsp oil
- 8-10 black pepper
- 1 bay leaf
- 2 clove
- 2 small cardamom
- 2 small sized onion chopped
- 4-5 clove garlic chopped
- 1 inch ginger piece chopped
- 2 green chilli chopped
- 1 tbsp cashew
- 1 tbsp melon seeds
Other ingredients
- 1 tbsp oil
- 1 tbsp butter unsalted
- 200 gm Homemade low fat paneer
- ½ cup toned milk
- 1 tbsp milk powder(20gm)
- ½ tsp salt
- ¼ tsp garam masala(optional)
- Water to adjust the consistency
Instructions
- 1.In a pan, add oil, bay leaf, whole black pepper, clove, cardamom and roast them for 1-2 minutes on a low flame.
- Then add chopped ginger, garlic and sauté it till their raw smell is gone.
- Add chopped onion, cashews and melon seeds; cook the mixture till it becomes soft.
- Switch off the flame and let the mixture cool down.
- Once cooled, transfer the mixture to a grinder jar. Add ½ katori water and grind it into a fine paste.
- In a bowl take little milk and add milk powder to it. Mix well and keep it aside.
- 7.Now in the same pan, add oil and butter. Put a sieve on the pan and strain the ground mixture. Add salt, mix well and cook it for 2-3 minutes till it starts thickening and leaving oil.
- Once the gravy thickens, add 1/3 cup of water and cubed paneer pieces. Cook further for 2-3 minutes.
- Now add milk powder and milk mixture, mix well and cook till the gravy starts thicken.
- 10.Cook it till it reaches the desired consistency. But, don’t make it very thick since it will thicken further after cooling down.
- Add kasoori methi, mix well and switch off the flame. Cover the lid and leave it aside for 5 minutes.
- Transfer into a serving bowl and serve warm with naan, paratha or jeera rice. ENJOY!
Video
Notes
My latest video
Try this delicious Mughalai shahi paneer recipe. If you like the recipe share it with your friends and family and don’t forget to give us a 5 star rating. How it works for you, take a picture and tag it #healthicallykitchen on Instagram. Or, save it for later on Pinterest. I love to see them. Happy cooking!
