Ingredients:
- Paneer – ½ cup (diced)
- Peas/carrot/beans – ½ cup
- Chopped onion – 1 (medium)
- Ginger-garlic paste – 1 tsp
- Salt – to taste
Tempering:
- Cooking oil – 2 tblsp
- Bay leaf – 1
- Clove – 3 nos
To grind:
- Grated coconut – ½ cup
- Poppy seeds – 1 tsp
- Fennel seeds – 1 tsp
- Roasted gram – 2 tsp
- Cinnamon stick– 1 inch
- Whole Cardamom – 1
- Cashew – 5 nos
- Green chili – 2 no
- Curry leaves – ½ sprig
Procedure:
- Heat some oil in a pan, add bay leaf and cloves in it.
- Add the chopped onion and saute for a while, add about a tsp of Ginger-Garlic paste in it and stir constantly to avoid scorching.
- Now add the chopped vegetables along with some salt, add required amount of water to the pan and cover it with a lid. Cook it for about 3-4 mins.
- Meanwhile, grind the grated coconut, poppy seeds, fennel seeds, roasted gram, cinnamon stick, whole cardamom, cashews, green chili and curry leaves into a fine paste.
- Add the grounded paste into the veggie mixture pan and cook it for about 3 mins or so under medium-low flame. Finally add the diced paneer into the gravy mixture and cook it under very low flame for 3-4 mins or until the oil separates.
- Flavorful, tasty “Paneer White Gravy” is ready to serve.
