Paneer in White Gravy | Safed Paneer- Recipe.

• Serves:- 4 Prep Time:- 5 Minutes Cook Time:- 20 Minutes Total Time:- 25 Minutes

White Paneer Curry

Paneer in white gravy or say Safed Paneer it’s a creamy nutty gravy with soft paneer that is unlike any other curry you’ve ever had. It’s light and flavorful, with only a hint of spiciness. Fennel and green cardamom combine to create a magical aroma. Safed Paneer is a creamy stew made with ghee that can be found in many Indian restaurants. Malai Paneer Curry, Shahi Paneer, and Mughlai Paneer are all variations of the same dish.

Whenever we think of curry, we usually see them as golden yellow or saffron-colored. Safed indicates white, but unlike other yellow curries, the safed paneer does not turn yellow.

What are the main ingredients in Paneer in White Gravy/Safed Paneer?

You can use either a white or red onion.

Nuts — I used almonds & cashews nuts a combination of both.

White Poppy Seeds — White poppy seeds give the curry a beautiful nutty flavor and creaminess.

Ghee – Roasting with ghee adds richness to the dish.

Heavy Cream – For a light sweet taste, a small amount of heavy cream is added towards the end.

SPICES

Green cardamoms, cumin seeds, and fennel seeds are all whole spices.

Cumin, coriander, and fennel are powdered spices.

Fenugreek Leaves (Dried)

Cooking Method

Instructions/ Preparations: How to make Paneer in White Gravy

Soak the almonds in warm water for 15 minutes. Also, soak the poppy seeds & cashew nuts in a separate bowl.

Remove the skin from the almond and keep it aside in a dish to be used later.

Roughly chop the garlic and ginger.  Slice the onion into big chunks. Cut the paneer into small cubes.

In a medium-sized pan, heat the oil. Add the fennel seeds, green cardamoms, and cumin seeds to the hot oil. After that, add the garlic and ginger and whisk everything together.

Scatter the onion and season with salt. Stir around for 2 minutes. Sprinkle the powdered spices (cumin, coriander, and fennel) and crushed dried fenugreek leaves. Sauté it for 2 minutes.

Drop the peeled almonds and 1+1/3 cups of water. Allow boiling for 5 minutes over medium heat.

Combine all of the ingredients in a mixer, including the soaked poppy seeds. & cashew nuts. Grind the ingredients until it becomes a creamy smooth puree.

In a pan over medium heat, melt the ghee. When it’s hot, add the puree and mix it. Lastly, add sugar and the paneer pieces.

Keep stirring and cook for 5 minutes. Finally, taste for salt and, if desired, add it.

Finally, pour the heavy cream and cook for 2 minutes.

Serve with hot rice or Indian bread.

Note

While sautéing with garlic, ginger, and whole spices, avoid caramelizing the onion. Cook the onion for a few minutes while stirring constantly.

To soften the onion and remove the raw flavor, simmer it in water with nuts (I used almonds) and poppy seeds (if used).

To make a smooth puree, combine the softened onion and nuts in a blender.

However, When you’re cooking the puree in ghee, keep stirring so it doesn’t burn at the bottom of the pan.

It goes well with rice & naan.

Happy Cooking hope you like this delicious recipe and if you try making pls share pics and share your review. Keep coming for a new Blog post. Don’t forget to comment down and follow me on Instagram @manisha_fashionista and check my youtube channel Manisha Fashionista

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