No Cream Paneer in White Gravy

This curry is all about the warmth of the Indian spices blended together into a cosy bowl of curry. Less guilt and totally comforting, it’s a complete winner.


  • 400 gms Paneer, Cubed
  • 2 Onions, Roughly Diced
  • 2 Green Chillies
  • 1.5 Cups Milk
  • 15 Almonds
  • 15 Cashews
  • 1 Tsp Ginger Garlic Paste
  • 2 Tsp Sugar
  • 1/2 Tsp Black Pepper
  • 1 Tsp Garam Masala
  • 2 Tbsp Ghee
  • Whole Spices (1 Bay Leaf, 2 Cloves, 1 Small Piece Mace, 1 Skin Of Cardamom, 1 Tsp Cumin Seeds)
  • 1 Tbsp Kasuri Methi
  • Salt, To Taste


Prep: 15 minutes
Cooking: 20 minutes

  1. Take a pan on medium flame with 1/2 tbsp ghee. Once hot add the onions, one chilli and saute for 30 secs.
  2. Add 1 cup water and let it cook until the onions and soft. Keep aside to cool completely.
  3. Meanwhile add the almonds and cashews in a bowl of hot water for 15 mins. Peel the almond skins and keep aside.
  4. Blend the onion, chilli, cashews and almonds to a fine paste.
  5. In the same pan, take the remaining ghee on low flame. Add the whole spices and green chilli and saute for 40-50 secs.
  6. Add ginger garlic paste and cook until the raw aroma goes away.
  7. Add in the onion- almond paste and some salt and cook it for 4-5 mins until the paste starts to leave the sides. Keep stirring in the middle.
  8. Add black pepper, garam masala, sugar and paneer cubes and gently stir it.
  9. Add the milk and let the mix come a simmer.
  10. Add kasuri methi and adjust for salt. Serve hot with any bread or rice.