A Mughlai dish fit for the kings, with the rich creamy, dreamy flavor of cashews and whole spices. So different from the typical preparation, its a treat for the eyes and the tongue

I first ate this a few years back when I was visiting India, went over to my cousins house for dinner and this dish was prepared by my bhabis mom, who was staying with them at the time. The mild, delicate flavor of the curry, the unusual color(not yellow), and the presentation bowled me over. So when I had my friends over for lunch, this was one of the dishes I made, and promised to share in How to organize/plan the best stress free dinner party. This curry is unusual because it boils the onions instead of browning them, and the addition of the ground cashew paste, whipped yogurt and cream all add to that exotic look and taste.

Paneer in white gravy

Print Recipe

Course Curry/Gravy

Cuisine Indian

Ingredients

800 gms Paneer 1.7 pounds
4 LARGE yellow or white onions
1 cup water
2 tbsp Ghee plus 1 tbsp
1 cup cashew washed and soaked
6 tbsp whipped yogurt
1/2 cup heavy whipping cream
1 tbsp ginger
1 tbsp garlic
5-6 whole green chilies slit
3 bayleaf
1 small cinnamon stick
4 cloves
5 green cardamoms crushed in a mortar and pestle
4 thin strands mace/javitri
1/2 tsp white pepper
salt as per taste
saffron for garnish

Instructions

Soak cashews for at least 2 hours and then grind to a smooth paste.
Boil chopped onions in water till cooked. let it cool and grind it smooth.
In 2 tbsp ghee, add bayleaves,cinnamon stick,cloves, cardamoms and mace.
When a nice aroma starts coming, add onion paste and cook till it dries up slightly.
Add 1 more tbsp ghee, ginger garlic paste, slit green chilies and continue cooking till it dries and starts coming together.
Add cashew paste, salt and white pepper and continue to cook.
The yogurt will be added 2 tbsp at a time, stirred and then again 2 more tbsp, added till all the yogurt is incorporated
Add some water or milk if gravy seems too thick, gravy thickens after a while. Give it a good boil.
Add paneer and stir gently.
Add 1/2 cup cream, mix gently and remove from stovetop.
Garnish with saffron.

Notes

please use white or yellow onions, we are trying to keep the gravy white and red onions could change the color.

At no point we should try to brown the onion or cashew paste,we are trying to keep the color light. It will brown a little bit, which is okay, but the yogurt and cream in the end,do give it the white creamy look.

Tried this recipe?Let us know how it was!

Here is step by step pictorial recipe-

Soak cashews for 2 hours and grind into smooth paste