Follow Us:

Creamy white gravy sweet and tangy paneer

Luscious and flavourful – you can’t resist it.

Deepa Gupta | New Delhi |

This is a rich creamy sweet and spicy recipe. Soft paneer cubes are simmered in aromatic and flavourful white gravy. Topped with lot of tinned pineapple pieces and raisins, it tastes amazingly ecstatic. The white gravy is made with fresh cream, fresh yogurt (it should not be sour) and cashew nut paste. Saffron strands added to the dish is an icing on the cake giving the recipe an authentic taste that is mind blowing. Also saffron gives a slight yellow tinge to the gravy colour.

Serves: 5-6

Preparation time: 30 minutes

Cooking time: 30 minutes


Paneer                               250 grams

Pineapple tin                    1 small

Fresh cream                      1 cup

Fresh yogurt                      1 cup

Milk                                     1 cup

Cashew nuts                      15-20

Raisins                                 10-15 (washed and soaked for an hour)

Onion                                   3 (medium)

Garlic paste                         1 tsp

Ginger paste                        1 tsp

Green chillies                       3-4(medium spicy)

Whole cardamom               1

Whole cinnamon sticks      2

Whole peppercorns             4-5

Bay leaves                              1

Salt                                          to taste

Garam masala                      ½ tsp

Pure ghee                              2 Tbsp


Soak cashew nuts in milk for an hour. Then grind them to a fine paste. Add saffron strands to this paste and give a good stir. Leave aside till you do other preparations for the dish.

Chop onion. Boil it in one cup of water for 15-20 minutes. Turn off flame and let it cool. Grind it to a fine paste.

Drain the sugar syrup of pineapple tin. Chop pineapple pieces in small cubes.

Cut paneer in small cubes.

Heat ghee in a pan.

Add bay leaf, crushed whole cardamom, black peppercorns and cinnamon sticks. Cook for few seconds.

Add ginger-garlic paste and sliced green chillies. Saute till golden.

Add onion paste. Cook till it starts leaving the sides.

Add beaten yogurt and cream. Stir well.

Add cashew paste along with saffron strands. Mix properly.

Add paneer cubes and salt. Simmer it for few minutes on low flame stirring occasionally.

Turn off the flame.

Garnish the dish with plenty of soaked raisins and tinned pineapple cubes.

Serve hot with roti, prantha or naan.

An absolutely delicious recipe – worth trying!