Paneer Peshawari ~ Restaurant Style Gravy

For the second day of cooking from a Menu Card, I had picked up this menu card and my eyes wouldn't cross beyond Paneer Peshawari. Infact I cross checked my blogs couple of times to ensure I hadn't already cooked up this dish.

I was surprised that I have not indeed already prepared this paneer gravy. When I am cooking a Vegetarian special, Paneer has to feature and so in our menu was this special dish. There was also another special dish for lunch and I must say the boys were persuaded to enjoy that dish because this happens to be white. 

My boys are so finicky about a white gravy! However tasty the dish might be or rich, they won't even want to taste it because it is not looking like what they know. They only know a tomato base gravy, anything in any other colour, doesn't meet their approval. Daddy was asking me why I took the risk of not coloring this dish. I said since I don't know how exactly a paneer peshawari looks, I did't want to risk colouring it.

Anyway the taste was so good and such a rich gravy, that you won't find fault with it. And Konda loved this over the other favorite dish. So I was happy in the end. I adapted this recipe and found it so good to pass as a restaurant style gravy.




Paneer Peshawari

Ingredients Needed: 

Paneer - 2 cups

For the Ground Masala 

Onions - 3 medium
Cashews - 1/2 cup

Boil in 1 cup water, cool and grind to a smooth paste.

For the Ground Masala Powder

Red chillies - 2 -3 nos
Coriander seeds - 1 tbsp

Dry roast in a hot pan, cool and grind to a powder.

For the gravy
Green chilli, finely chopped - 2 medium
Fresh cream - 1 tbsp
Salt to taste
Sugar - 1/4 tsp
Ghee - 2 tbsp
Curds / Yogurt - 2 tbsp

For Garnish
Badam flakes - 1 tbsp


How to make the Paneer Peshawari

In a sauce pan bring to boil 1 cup of water, add chopped onions and cashews. Simmer for 5 mins. Cool and grind to a smooth paste. Keep it aside.

In a non stick pan, heat and dry roast the dry red chilies, coriander seeds, till the they turn crisp and start crackling. Let it cool and grind to a powder. Keep it aside.

In the same pan, heat ghee, fry bay leaf, cardamon, then add the onion paste and chopped green chillies. Fry until the oil and ghee separate.

Add the ground powder along with yoghurt and fresh cream to the mixture. Add sugar and salt. 

Now add paneer, a little water and cook for a while. Switch off the stove and transfer into a serving bowl.

Garnish with badam flakes and serve hot with rotis/Naans

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