Nawabi Paneer in White Gravy | Creamy & Rich Restaurant Style Recipe
White Gravy Shahi Paneer/ 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.
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
1. Strain the ground gravy mixture to get a fine and smooth curry.
2. Use firm paneer for this recipe. If using packaged paneer, soak it in the warm water for half an hour.
3. Don't make the gravy very thick as it will thicken further after cooling down