Paneer in White Gravy ( Cottage Cheese in a Creamy Gravy)

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READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Extract the juice of ginger and garlic and keep aside. Alternatively, I grind the ginger and garlic alongwith the onions.
  • Grind onions separately, and the cashew nuts and coconut to a fine paste.
  • In a heavy bottomed pan place the ground paste, add salt, green cardamoms, ginger garlic juice and bring to boil, then simmer.
  • Cook until dry. Then add ghee and the beaten curd, and cook till fat separates. Add the nut paste and fry for 2 to 3 minutes, taking care that the masala does not brown.
  • Then add white pepper and 1 1/2 cups of water, or enough to make a thick gravy.
  • Add paneer Simmer for a while. Remove from fire add kewra jal, and mashed khoya. Blend well. Finally add the cream.
  • Serve hot over rice.You can also serve with Indian bread.
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