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Paneer in white gravy recipe Grubvineweb
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4.5 from 2 votes

Paneer in white gravy (Nawabi Paneer)

Paneer in white gravy or Nawabi Paneer is a rich and mildly spicy Mughlai recipe. Almonds, Cashew, Melon seeds infused with Indian spices imparts a unique yet familiar taste of a Paneer dish.
Prep Time35 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Nawabi Paneer, Paneer, White gravy, White Shahi Paneer
Servings: 3 persons
Calories: 515kcal
Author: grubvineweb
Cost: 185


  • 250 gram Paneer
  • 2 medium Onions
  • 7 cloves of Garlic
  • ½ inch Ginger
  • 2 Green Cardamoms
  • 3 Cloves
  • 1 medium bark of Cinnamon
  • 2 Bay leaves
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Black Pepper powder
  • 8 Cashew nuts
  • 8 Almonds
  • 3 tablespoons Poppy seeds
  • 2 tablespoons melon seeds
  • A pinch of dried Fenugreek seeds
  • cup Milk
  • ½ teaspoon Kewra water
  • ¼ teaspoon Meetha Attar
  • 2 tablespoons Ghee clarified butter
  • Salt



  • In a mortar and Pestle crush two Cardamoms, 3 Cloves and 1 medium Cinnamon Bark.
  • Soak 2 tablespoons of Poppy seeds, 8 Almonds and 8 Cashew Nuts in lukewarm water for ½ hour separately.
  • After ½ hour, put the soaked Almonds, Cashews and soaked Poppy seeds (along with the water it was soaked in) in a grinder jar.
  • Add 2 tablespoons of Melon seeds (not soaked) and grind them together to make a runny paste.
  • In a separate grinder jar, add the sliced Onions and grind down to a paste.
  • Take a small bowl and fill it up with ¼ cup Milk, add a pinch of Saffron, ½ teaspoon Kewra water, ¼ teaspoon of Meetha Attar and blend them together.


  • Place a wok on the stove and turn on the gas. Put two tablespoons of Ghee and 1 teaspoon Cumin seeds.
  • Put 2 Bay leaves, the crushed spices (we did in a mortar & Pestle) and mix them together.
  • Now add the Onion paste, mix together & cook till it turns light brown.
  • Then, put the Ginger Garlic paste and blend together. Cover with a lid and let it cook for 7 to 8 minutes.
  • After 7 to 8 minutes, take the lid off. The ingredients would appear semi cooked.
  • Add the Cashew Almond paste and blend together. Cover with a lid and let it cook for 5 minutes.
  • After 5 minutes take the lid off, add 1 cup Milk and blend together.
  • Now add ½ teaspoon Black Pepper powder, Salt as per taste and mix together.
  • At this point, put the Saffron Milk mixture in the gravy and blend gently and cover with a lid to cook for 10 more minutes.
  • After 10 minutes, take the lid off and the gravy should appear cooked. Add the Paneer cubes now.
  • Coat Paneer cubes gently with the gravy. Add a pinch of Fenugreek leaves and blend gently.
  • Paneer in white gravy (Nawabi Paneer) should now be ready to serve.