White Reshmi Paneer recipe is a recipe that is made using everything creamy, nutty, and white. This is just the way you make Reshmi Paneer tikka but in the form of gravy.
The only difference is that Paneer tikka is served in the form of a starter, and I have converted it into a main course dinner recipe. I can guarantee you that you will love this white paneer recipe.
When we think about White paneer we generally think about a creamy, silky smooth gravy that is rich and decadent. Well, this paneer recipe is just that. In fact, even better than that! Talking about paneer Have you tried my Dhaba Style paneer, Matar Paneer, Lasooni Paneer, Kashmiri Dum paneer, Hyderabadi Paneer, Nimbu Adraki paneer, Paneer Tikka Masala, Paneer Do Pyaaza, Paneer Kali Mirch, and Chili Paneer recipe yet?
Well, it's the ingredients that make or break a recipe. Therefore it is very important that you choose your ingredients wisely.
In this White Reshmi Paneer recipe, I have not added a pinch of Haldi (Turmeric Powder ) or Lal Mirch (Red Chili Powder). I wanted to make this a completely silky smooth white gravy.
But, I have added some Garam Masala because Indian cooking is totally incomplete without some Garam Masala right?
For the richness, I have added some grated khoya, some curd, and just a tinge of sugar.
One of the major concerns that people have is - "Is this gonna be sweet?" Well, NO. NOT EXACTLY. It's not just red chili powder or Lal Mirch Powder that helps us get that spicy taste in our recipes.
We can also use some slit green chilies or chopped green chilies to make it. Besides green chilies, you can also use Ground Black pepper or Kali Mirch Powder to heat it up.
So, with no more spoilers, lets get down to the recipe, right here.
How to Make White Reshmi Paneer?
- First make a paste of Walnuts with some water and keep it aside.
- In a pan heat some oil. Add roughly chopped onions and caramelize the onions until it gets golden brown. Take it out of the heat and blend it into a smooth paste with some water. Make sure you cool it down before you make a paste out of it.
- Now in the same pan add bay leaf, dried red chilies, and crushed kasuri meethi (Dried Fenugreek Leaves). As it gets aromatic, add fried onion paste along with ginger garlic paste. Saute this over low heat until the raw smell goes away.
- Now add in your walnut paste along with curd/yogurt and mix well.
- Finally, add in grated khoya, paneer cubes, and fresh cream. Stir well to combine.
- Serve this piping hot with some roti or paratha. Garnish with freshly chopped coriander leaves and slit green chilies.
Other Variations of this recipe:
- Kesar - To add that royal touch, you can add a few strands of Kesar or saffron in warm milk and then add it to your recipe while you are adding paneer cubes. Bring it to a quick boil and serve. Make sure you don't let the beautiful smell of Kesar go away by over-boiling. So keep it covered.
- Cashews - I used walnuts by fluke. I just wanted to see how it would taste. Well, it tastes so damn good. So, Instead of walnuts you can use Cashews and make a paste out of them.
- Almonds - Instead of using walnuts or cashews you can blend almonds and use it in the recipe.
Similar Recipes you Can Try:
If you are making this recipe, then please leave a rating below. Also, tag me on Instagram @twinskirasoi with #twinskirasoi with the image of your white reshmi paneer recipe. I would love to see how it turned out.
White Reshmi Paneer Recipe
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.