Authentic home cooking from India, with US measurements. 
Paneer Curry (Paneer Curry Recipe)
Paneer curry is a favorite for many of us. There are many ways to make paneer curry, each with its own unique and delicious flavor. This paneer curry is creamy, rich, and uses only a small amount of spices. Made with a white gravy, this dish is also known as Paneer Kali Mirch, Paneer Makhmali, or Nawabi Paneer. Its creamy, rich taste makes it a highlight at weddings and parties. Although it's an expensive dish at restaurants, you can easily make it at home with the same restaurant-style flavor. Let’s make Paneer Kali Mirch or Paneer Curry in white gravy!
Paneer Curry (Paneer Curry Recipe)
Paneer curry is a favorite for many of us. There are many ways to make paneer curry, each with its own unique and delicious flavor. This paneer curry is creamy, rich, and uses only a small amount of spices. Made with a white gravy, this dish is also known as Paneer Kali Mirch, Paneer Makhmali, or Nawabi Paneer. Its creamy, rich taste makes it a highlight at weddings and parties. Although it's an expensive dish at restaurants, you can easily make it at home with the same restaurant-style flavor. Let’s make Paneer Kali Mirch or Paneer Curry in white gravy!
Open in Cookpad AppSteps
- 1
First, gather all the ingredients for the paneer curry. Cut the paneer into your preferred size pieces.
- 2
Marinate the paneer: In a bowl, add the paneer, 1/2 cup yogurt, 1/2 teaspoon salt, a little dried fenugreek leaves, 2 crushed green cardamom pods, and 1/2 teaspoon ground black pepper. Mix well. Cover and let it sit for 10 minutes.
- 3
While the paneer is marinating, prepare the gravy. Chop the onions, ginger, and garlic. Slice the green chili lengthwise. Heat a pan over medium heat and add the chopped onions, ginger, garlic, and green chili. Add the bay leaf, black cardamom pods, and cashews. Pour in 1 cup water, cover, and cook for 5 minutes.
- 4
Keep the heat low while cooking the onions. After 5 minutes, add another cup of water, cover, and cook for another 5 minutes. Turn off the heat and strain the mixture to remove excess water.
- 5
Spread the cooked onion mixture on a plate to cool quickly. Once cooled, remove the bay leaf, black cardamom pods, and green chili. Transfer the remaining mixture to a blender and blend into a smooth paste.
- 6
After 10 minutes, the paneer is marinated. Heat a frying pan over medium heat and add 2 tablespoons ghee. Once hot, add the paneer pieces and shallow fry on both sides until lightly golden. Remove the fried paneer to a plate.
- 7
Place the same pan back on the stove. Add 1/2 tablespoon more ghee to the remaining ghee. Once hot, add crushed ginger and black pepper. Sauté briefly. Add the onion paste and cook until the oil starts to separate from the sides of the pan.
- 8
- 9
When the oil separates, add the whisked yogurt and cook, stirring continuously, until the yogurt is cooked. Add the heavy cream and sauté well. When the oil separates again, add milk as needed to reach your desired gravy consistency. Bring the gravy to a boil.
- 10
- 11
Add salt to taste and 1 teaspoon sugar. Add the fried paneer pieces. Cover and cook on low heat for 5 minutes. Turn off the heat after 5 minutes.
- 12
Your delicious, rich, and creamy paneer curry is ready. Garnish with black pepper and dried fenugreek leaves. Serve hot with paratha, naan, or kulcha. Enjoy!
- 13
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