Paneer in a simple White Gravy

My chickpeas are bubbling on the stovetop and I am busy in our drawing room preparing the final draft of my post. Photos...checked! Spellings...checked!! Recipe...checked. So, everything is literally double checked, so now I am in blogger, the homepage is opening...and cut, copy paste!! Done.

This simple cream based paneer recipe is a required break from all the spicy gravies with which we are generally used to. Creamy and subtle in taste this paneer recipe has always remained one of my favourite. Goes great with Rumali Roti. A lovely white creamy and satisfying meal. If you are interested in learning how to make different kind of gravies, Olivia has shared a beautiful post about that in her blog, Check it out here //mykingcook.com/how-to-make-gravy/ . 

Heat oil and temper it with bay leaves and green cardamoms.

Add onions. Sprinkle salt and cook until translucent. Then add the ginger - garlic paste and cook for another 2 minutes.

Add cream and simmer covered on low flame for 5 minutes or until the curry thickens.

Add some water to make a thick curry. Add the cashew nuts paste. Cook until the oil separates.

Add butter, white pepper, rest of the cream and paneer pieces. Simmer for 2-3 minutes more.

Paneer in a simple White Gravy

Serves 4

Ingredients:

250gm fresh paneer / Indian cottage cheese – cubed

1 onion – chopped

4 garlic cloves – minced / paste

½ inch stick of ginger – minced / paste

1 and ½ cup of heavy cram

2 tbsp butter

10-12 cashew nuts – paste

2 bay leaves

4 green cardamoms

 8-10 white peppercorns

A pinch of garam masala powder

2 green chillies – slit

Salt

2 tbsp oil

Method:

Heat the oil in a pan and temper it with bay leaves and green cardamoms.

Sauté them for half a minute or until the oil becomes aromatic and then add the chopped onions into them.

Sprinkle some salt over them and cook the onions on low to medium flame for 3-5 minutes until translucent. Do not let them brown.

Now add the ginger – garlic paste to them and sauté for another minute or so to ward off the strong garlic flavour.

Now pour in ¾ cup of cream and put cover.

Simmer the cream and onions on low flame until they become thick.

At this point transfer this mixture in a blender and blend till smooth. This step is optional. You can skip also.

Cook the onions for another 2 minutes or so, and add ½ cup of water.

Mix well and let the curry thicken.

Next add the cashew nuts paste.

Mix and cook them until the curry starts to ooze out oil.

Now add in the rest of the cream and butter.

Adjust the salt and add in the ground white pepper.

Add in the cubed paneer.

Simmer for 2-3 minutes more and then put off the flame.

Sprinkle some garam masala on top of it and serve hot with chapatti or paratha or naan.