White Reshmi Paneer Recipe
White Reshmi Paneer is a creamy, nutty, and silky smooth gravy that the entire family will love. Made using homemade ingredients this paneer recipe is so good.
Equipment
- skillet
Ingredients
- 250 gm Paneer cut into cubes
- 1 Cup Walnuts
- 4 large Onions
- 2 Tablespoon Vegetable Oil or Refined Oil
- 1 Small Dried Bay Leaf or Tej Patta
- ½ Teaspoon Crushed Kasuri Meethi
- 2 Small Dried red chilies broken (Sukhi lal mirch)
- 1 Tablespoon Ginger Garlic Paste
- ¼ Cup Grated Khoya
- 2 Tablespoon Sugar
- 1 Tablespoon Garam Masala
- Salt as per taste
- 1 Tablespoon Black Pepper Powder or Kali Mirch Powder
- ¼ Cup Fresh Cream
- 1 Tablespoon Curd/Yogurt
- Slit Green Chilies and freshly chopped coriander leaves for Garnish (optional)
Instructions
- Take walnut in a food processor or mixer grinder. Add some water into it and make a smooth paste. Take it out in a bowl and keep it aside.
- Roughly chop 4 medium-sized onions and place them in a pan with some oil. Caramelize the onions on low heat until it turns golden brown. Take it out in a bowl and let it cool down completely. You can also keep the bowl in an ice-water bath to speed up the cooling process. Once it has cooled down completely, blend it into a smooth paste with some water. You can use a food processor or a mixer-grinder to make the fried onion paste.
- In the same pan heat some oil. Add bay leaf, crushed Kasuri methi, and broken dried red chilies. As you start getting a good smell, add your fried onion paste and ginger garlic paste. Cook it until the raw smell of ginger-garlic goes away.
- In the same pan add walnut paste that you made in step one and stir well. Cook until the raw smell goes away for about 1-minute on low heat. Now add curd and stir well.
- Into this add grated khoya and paneer cubes. Stir well to combine. Add fresh cream and mix well to combine. Let it come to a quick boil and then serve. Garnish with freshly chopped coriander leave, slit green chilies, and fresh cream. Serve with roti, or naan or fried rice.
