Ludhiana Style Cream Paneer
ID: c05130e7...
A rich, velvety, and luxurious Punjabi paneer curry cooked in a mildly spiced, aromatic white gravy. Made with a smooth paste of boiled onions, cashews, and yogurt, this dhaba-style dish is enriched with milk, butter, fresh cream, and a special homemade fragrant garam masala.
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🍳 Cooking Flow
Boil onions, cashews, ginger, garlic, and green chillies in water until soft; strain and rinse under cold water. → Blend the cooled mixture with curd into a smooth paste. → Sauté chopped ginger and green chillies in melted butter, then add the blended paste and cook until reduced. → Stir in milk, homemade garam masala, marinated paneer, and kasoori methi; simmer gently. → Finish with fresh cream and coriander leaves before serving hot.
Cooking Steps
Brief Cooking Order
Boil onions, cashews, ginger, garlic, and green chillies in water until soft; strain and rinse under cold water. → Blend the cooled mixture with curd into a smooth paste. → Sauté chopped ginger and green chillies in melted butter, then add the blended paste and cook until reduced. → Stir in milk, homemade garam masala, marinated paneer, and kasoori methi; simmer gently. → Finish with fresh cream and coriander leaves before serving hot.
Introduction
A rich, velvety, and luxurious Punjabi paneer curry cooked in a mildly spiced, aromatic white gravy. Made with a smooth paste of boiled onions, cashews, and yogurt, this dhaba-style dish is enriched with milk, butter, fresh cream, and a special homemade fragrant garam masala.
Step 1
Prepare the gravy base: Add 2 cups of water to a pan, followed by roughly diced onions, sliced ginger, garlic cloves, slit green chillies, and cashew nuts.
Step 2
Bring the mixture to a boil. Cover with a lid and let it simmer on low heat for about 20 minutes until the onions and cashews are completely soft.
Step 3
While the base is boiling, cut the paneer into large triangular chunks. Sprinkle 3/4 tsp of salt over the paneer, mix gently, and set aside to marinate for 20-25 minutes to keep it soft.
Step 4
Make the special Punjabi garam masala: Lightly toast black cardamom seeds (discarding the pods), peppercorns, mace, coriander seeds, shahi jeera, green cardamom, and cloves in a pan. Toast until fragrant without letting them brown, then grind into a fine powder once cooled.
Step 5
Check the boiled curry base. Once cashews are soft, strain the onions and cashews, discarding the boiled water. Thoroughly rinse the mixture under cold running tap water to wash off excess sweetness and cool it down.
Ingredients List
Important Notes
Rinsing the boiled onion-cashew mixture under cold running water is essential to remove the excess sugar and sulfur flavor of the boiled onions, ensuring a balanced gravy.
When dry toasting the whole spices for the garam masala, make sure they do not change color (toast, do not dark-roast) to preserve the pale color of the white gravy.
Using slightly sour curd (yogurt) is recommended as it contrasts beautifully with the mild sweetness of the cashew and onion paste.
Do not let the butter brown when melting it, as it will discolor the white gravy.
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