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paneer in white gravy recipe | Mughlai paneer in white gravy |
Tarla Dalal
05 February, 2025
Table of Content
paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with 31 amazing images.
paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy is a slightly sweet and slightly spicy gravy for people of all ages. Learn how to make Nawabi paneer curry.
To make paneer in white gravy, combine the kashmiri dry red chilli and coriander seeds in a mortar pestle (khalbatta) and pound to a coarse powder. Keep aside. Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside. Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds. Add the garlic paste and the onion-cashew mixture, mix well and cook on a medium flame for 1 minute. Add the green chillies and curds, mix well and cook on a medium flame for few seconds. Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds. Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot with parathas.
Deliciously soft paneer in a rich and luscious gravy, which is sure to make your main course very, very special. The Mughlai paneer in white gravy features a rich onion-cashew paste, perked up with a special powder and whole spices.
Although the gravy does take some time to cook, this Nawabi paneer curry is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. As an interesting variation, you can add a handful of boiled green peas to the gravy.
To enjoy the maximum aroma and flavour, serve the restaurant style Indian paneer with white gravy hot and fresh with butter naan and aam ka achar. Of course, you can square up this heavy meal with a glass of Punjabi chaas.
Tips for paneer in white gravy. 1. The red chillies and coriander seeds are powdered coarsely using a mortar-pestle, which is very important to give this dish its special aroma and unique mouth-feel, so do not grind them finely. 2. Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting. 3. Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing. 4. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions. 5. While making the sabzi using the stored gravy, thaw and use it as per the recipe. 6. Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.
Enjoy paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy | with step by step photos.
Paneer in Mughlai White Gravy, Nawabi Paneer Curry recipe - How to make Paneer in Mughlai White Gravy, Nawabi Paneer Curry
Tags
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For Paneer In Mughlai White Gravy
1 cup paneer (cottage cheese) cubes
1 whole dry Kashmiri red chilli , broken into pieces
1 tsp coriander (dhania) seeds
1 cup roughly chopped onion
1 tbsp broken cashew nut (kaju)
1 tbsp ghee
1 stick cinnamon (dalchini)
1 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
3/4 cup fresh curd (dahi)
1/4 cup chopped coriander (dhania)
1/2 tsp sugar
salt to taste
For Serving
Method
- Combine the kashmiri dry red chilli and coriander seeds in a mortal pestle (khalbatta) and pound to a coarse powder. Keep aside.
- Combine the onions, cashewnuts and ¾ cup of water in a deep non-stick pan and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Allow the mixture to cool completely and blend in a mixer till smooth. Keep aside.
- Heat the ghee in a deep non-stick pan, add the cardamom, cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
- Add the garlic paste and the onion-cashew mixture , mix well and cook on a medium flame for 1 minute.
- Add the green chillies and curds, mix well and cook on a medium flame for few seconds.
- Add the chilli-coriander coarse powder, mix well and cook on a medium flame for a few seconds.
- Add the paneer, coriander, sugar and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot with parathas.
Paneer in Mughlai White Gravy, Nawabi Paneer Curry recipe with step by step photos
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If you like paneer in white gravy, also try other sabzis like
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- kadai paneer recipe | popular restaurant style kadai paneer | dhaba stye karahi paneer | with 32 amazing images.
- restaurant style palak paneer recipe | healthy palak paneer | cottage cheese and spinach curry | with 34 amazing images.
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See the below image of list of ingredients for making paneer in white gravy.
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Heat 1 tbsp oil in a broad non-stick pan.
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Add the 1 cup paneer (cottage cheese) cubes.
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Add salt.
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Add the black pepper powder to taste.
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Mix well and sauté on a medium flame for 2 to 3 minutes until it becomes light golden brown from all the sides.
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For the onion-cashew mixture of paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy, add 1 cup roughly chopped onions in a deep non-stick pan.
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Add 1 tbsp broken cashewnuts (kaju). This is what adds luscious texture to the white gravy.
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Add ¾ cup of water for cooking.
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Cook on a medium flame for 6 to 8 minutes, while stirring occasionally. Most of the water will get evaporated by the end of cooking. Allow the mixture to cool completely.
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Blend in a mixer till smooth. Keep aside.
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For paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy, heat 1 tbsp ghee in a deep non-stick pan.
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Add 3 cardamom (elaichi).
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Add 2 cloves (laung / lavang).
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Add 1 stick cinnamon (dalchini).
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Add 1 bayleaf (tejpatta).
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Sauté on a medium flame for a few seconds.
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Add 1 tsp garlic (lehsun) paste.
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Add the onion-cashew mixture.
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Mix well and cook on a medium flame for 1 minute.
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Add 2 tsp finely chopped green chillies.
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Add 3/4 cup fresh curds (dahi). Ensure the curd used is fresh. Whisk it before adding to avoid the paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy from splitting.
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Mix well and cook on a medium flame for few seconds.
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Add the prepared chilli-coriander powder.
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Mix well and cook on a medium flame for a few seconds.
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Add 1 cup paneer (cottage cheese) cubes.
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Add 1/4 cup chopped coriander (dhania).
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Add 1/2 tsp sugar.
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Add salt to taste.
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Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Serve paneer in white gravy recipe | Mughlai paneer in white gravy | Nawabi paneer curry | restaurant style Indian paneer with white gravy hot with parathas or butter naan.
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Ensure the curd used is fresh. Whisk it before adding to avoid the gravy from splitting.
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Use this gravy on the same day. If you wish to store it in the deep-freezer for a few weeks, ensure that you avoid adding curds as they may get spoilt on storing.
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Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
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While making the sabzi using the stored gravy, thaw and use it as per the recipe.
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Towards the end, add the curds, mix well and simmer for 2 to 3 minutes.
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Nutrient values (Abbrv)per plate
| Energy | 207 cal |
| Protein | 6.3 g |
| Carbohydrates | 8.1 g |
| Fiber | 0.3 g |
| Fat | 16.6 g |
| Cholesterol | 4.8 mg |
| Sodium | 9.9 mg |
Click here to view Calories for Paneer in Mughlai White Gravy, Nawabi Paneer Curry
The Nutrient info is complete
Pragati
March 13, 2025, midnight
I tried this today but my curry was quite thin. It didn?t cost the paneer pieces at all even though the taste was very nice. Anyway to thicken it?
Tarla Dalal
March 13, 2025, midnight
Hi Pragati, onions, cashews and curd in the recipe thicken the gravy. Make sure the curd you use isn''t watery and thick in texture.
Arugtffd
March 13, 2025, midnight
This recipe?s are really good delicious
Asari
March 13, 2025, midnight
Paneer in white gravy.. simply divine. . It''s creamy without adding the cream.. The chilli Corainder powder added to the gravy.. Gives a nice taste to the gravy.. perfect to have it with naan.. or jera rice..
SUNITA JAIN
March 13, 2025, midnight
It was yummy recipe and I have been able to make it which I was trying to so.
Tarla Dalal
March 13, 2025, midnight
Hi Sunita, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Akanksha Singh-Garg
March 13, 2025, midnight
I tried this recipe for the first time and my family loved it. Its easy to follow and is delicious..??
Tarla Dalal
March 13, 2025, midnight
Hi Akansha, We are very happy to know you have loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
?????? ???? ???????
March 13, 2025, midnight
Yummy & delicious recipe.I M a big fan of u Tarla ma''m.
Tarla Dalal
March 13, 2025, midnight
Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Aruna Tiwari
March 13, 2025, midnight
Behtareen jankari fruits aur vegetables foods babies ke liye. Sabhi recipes iss article mein paustik aur tasty hai. Me apni gudiya ko dal & vegetables soup aur banana mash recipes banayee
Rakesh
March 13, 2025, midnight
I made it once it''s really very tasty.
Fieera Chocolates
March 13, 2025, midnight
Kalyani Aggatwal
March 13, 2025, midnight
I liked the taste but my Dagli separated little bit so missed something in technique
Sucharita Ghosh
March 13, 2025, midnight
This is an excellent recipe. I boiled the garlic along with the onion and cashew since otherwise the garlic smell is a little strong in the gravy which everyone doesn''t like. And the curd has to be adjusted according to taste. I recently made it for a house party and it was a big hit even with the non-vegetarians.
Tarla Dalal
March 13, 2025, midnight
Sucharita, super to hear from you and thanks for the lovely feedback. Happy cooking with Tarla Dalal recipes.
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