Paneer in White Gravy Recipe (No Onion, No Garlic)
A fragrant and creamy curry, Paneer in White Gravy is a simple yet rich dish that uses a blend of cashew nuts, yogurt, and a special array of aromatic spices. This No Onion, No Garlic version is ideal for those who prefer a lighter, milder taste without compromising on flavor. The cashew nut paste combined with spices like star anise, bay leaf, cinnamon, and dried fenugreek leaves (Kasuri Methi) gives the gravy a unique richness and a beautiful depth of flavor. A wonderful vegetarian dish, it pairs perfectly with Dal Makhani, Tawa Paratha, and Pyaz for a complete and satisfying meal. Let’s dive into this easy, aromatic curry!
Cuisine
North Indian
Course
Lunch or Dinner
Diet
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams, cut into small cubes |
| Ghee | 1 tablespoon |
| Bay leaf (Tej Patta) | 1 |
| Star anise | 1 |
| Brown cardamom (Badi Elaichi) | 1 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Green chilies | 2, slit |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Cashew nuts | 1/4 cup |
| Milk | 1/4 cup |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
-
Prep the Ingredients:
Start by gathering all the ingredients and preparing them as follows: Cut the paneer into small cubes. Slit the green chilies, and measure out the spices and other ingredients. -
Make the Cashew Paste:
In a mixer grinder, blend the cashew nuts and milk together until you form a smooth, creamy paste. This will serve as the base for the white gravy. -
Heat the Ghee:
In a deep pan, heat the ghee over medium heat. Once the ghee is hot, add the slit green chilies, bay leaf, star anise, brown cardamom, and cinnamon stick. Saute these spices for a few seconds, allowing them to release their aroma. -
Add Kasuri Methi and Cashew Paste:
Stir in the dried fenugreek leaves (Kasuri Methi) and the prepared cashew paste. Cook the mixture, stirring constantly, for about 2-3 minutes until the paste becomes aromatic. -
Add Yogurt and Paneer:
Add the yogurt (curd) to the mixture, stirring it in to ensure a smooth consistency. Next, add the cubed paneer and mix gently. Stir everything well to coat the paneer with the white gravy. -
Simmer the Gravy:
Allow the dish to come to a brisk boil. Once it reaches a boil, reduce the heat and let it simmer for another 5-7 minutes. This will allow the flavors to blend and the gravy to thicken. -
Final Seasoning:
Taste the gravy and adjust the salt as needed. Stir everything together for one last time. -
Serve:
Transfer the Paneer in White Gravy to a serving bowl. You can garnish with a sprinkle of additional kasuri methi for extra flavor. Serve hot.
Serving Suggestions:
This Paneer in White Gravy pairs wonderfully with Dal Makhani, Tawa Paratha, and Pyaz (Onion Salad) for a complete North Indian meal. The creamy, mildly spiced gravy complements the other dishes, creating a wholesome and satisfying lunch or dinner.
This dish is not only rich and indulgent, but also an excellent choice for those following a vegetarian diet or seeking a mild curry free from onions and garlic. The flavors from the whole spices and cashew paste elevate the paneer, giving it a unique texture and a delightful taste. Enjoy the aromatic experience and the comfort of this no-fuss curry with loved ones!
