Paneer in White Sauce

This Paneer in white Sauce is a rich, creamy, and comforting dish that I love making when I want something special but still simple. 

The white sauce is made with cashews and dried pumpkin seeds, which gives the recipe a smooth texture and a mild nutty flavor.

I also add tomato puree to balance the richness and bring a light tanginess to the dish. The paneer cubes become soft and flavorful as they cook in the sauce. A little roasted kasuri methi adds a lovely aroma, while dried raisins give a gentle sweetness. This recipe is perfect for lunch, dinner, or any special family meal.

By the way, note that this recipe is not the very famous shahi paneer that Indians love. What you can call it is a much more nuanced and toned down version of the shahi paneer recipe. 

Ingredients

• Paneer cubes – The main ingredient of the recipe. Paneer adds softness, richness, and a nice bite to the dish. You can use tofu as well. 
• Cashews – Used to make the white sauce creamy, smooth, and slightly nutty.
• Dried pumpkin seeds – Help thicken the sauce and add a mild earthy flavor.
• Oil – I prefer mustard oil but you can use the oil of your choice. 
• Cumin seeds – Add a warm, earthy flavor to the recipe.
• Ginger, mashed – Gives the dish freshness and a mild spicy taste.
• Garlic, mashed – Adds a strong aroma and deep flavor to the sauce.
• Salt
• Tomato puree – Adds a light tangy flavor and balances the richness of the white sauce.
• Kasuri methi – Adds a beautiful restaurant-style aroma and flavor.
• Dried raisins – Add a little sweetness and make the dish more special.

How To Make Paneer in White Sauce

First, prepare the white sauce. Take some cashews and dried pumpkin seeds and soak them in water for some time. This step is optional, but soaking helps them blend more smoothly. After soaking, blend them into a fine and creamy paste. Keep this white sauce aside.

Next, heat some oil in a pan. Once the oil is hot, add cumin seeds and let them crackle for a few seconds. This helps release their flavor into the oil.

After that, add the mashed ginger and garlic. Cook them for a short time until the raw smell goes away and they become aromatic. Make sure not to burn them.

Now add the prepared white sauce to the pan. Mix everything well and cook it for a few minutes on low to medium heat. If the sauce becomes too thick, add a little water and adjust the consistency.

Then add salt as required and mix again. After that, add the tomato puree. Cook the mixture for a few more minutes until the sauce becomes smooth, creamy, and well combined.

Once the sauce is ready, add the paneer cubes. 

Gently mix them with the sauce so that the paneer pieces do not break. Cook everything for a few minutes so the paneer can absorb the flavors.

In the mean time, dry roast some kasuri methi and add it the gravy. Finally add some raisins if you want. I added just a few.

Serve hot.

Serving Suggestions

This dish goes very well with roti, naan, paratha, or lachha paratha. It also tastes good with jeera rice or plain steamed rice if you want a simple meal.

You can also serve it with sliced onions, salad, or pickle on the side. This recipe is rich, mild, and slightly sweet, so it is a great choice for family dinners, weekend meals, or small celebrations.

Paneer in White Sauce

Paneer in White Sauce is a creamy, mild, and flavorful paneer recipe made with a smooth cashew and pumpkin seed sauce, tomato puree, kasuri methi, and raisins. It is rich, lightly sweet, and perfect to serve with roti, naan, paratha, or rice.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

For the White Sauce

• 12 cashews
• 1 1/2 tablespoons dried pumpkin seeds
• 1/4 cup warm water (for soaking)
• 3 tablespoons water (for blending)

For the Paneer Curry

• 200 grams paneer (cut into cubes)
• 1 1/2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1 teaspoon mashed ginger
• 1 teaspoon mashed garlic
• 1/4 cup tomato puree
• 1/2 teaspoon salt (or as required)
• 1/4 cup water (or as needed to adjust the consistency)
• 1 teaspoon kasuri methi
• 1 tablespoon dried raisins (optional)

Instructions

 

• Add the cashews and dried pumpkin seeds to a small bowl. Pour 1/4 cup warm water over them and soak for 15 minutes. This step is optional, but it helps make the sauce smoother.
• After soaking, drain the water. Add the cashews and pumpkin seeds to a blender with 3 to 4 tablespoons fresh water. Blend into a smooth and creamy paste. Keep this white sauce aside.
• Heat oil in a pan over medium heat. Add the cumin seeds and let them crackle for a few seconds.
• Add the mashed ginger and mashed garlic. Cook for 30 to 40 seconds, or until the raw smell goes away. Do not burn the ginger and garlic.
• Add the prepared white sauce to the pan. Mix well and cook for 2 to 3 minutes on low to medium heat. Stir often so the sauce does not stick to the pan.
• Add salt and mix again.
• Add the tomato puree and cook for 3 to 4 minutes, until the sauce looks smooth and well combined.
• Add 1/4 cup water, or as needed, to adjust the consistency of the sauce. Mix well and let it simmer for 2 minutes.
• Add the paneer cubes and gently mix them into the sauce. Cook for 3 to 4 minutes on low heat so the paneer absorbs the flavor.
• In a small pan, dry roast the kasuri methi for a few seconds until aromatic. Crush it lightly between your palms and add it to the paneer curry.
• Add the dried raisins and mix gently. Cook for 1 more minute, then turn off the heat.
• Serve hot with roti, naan, paratha, jeera rice, or steamed rice.

Notes

• Soaking the cashews and pumpkin seeds is optional, but it gives a smoother sauce.
• Do not cook paneer for too long, or it may become chewy.
• Add more water if you prefer a thinner curry.
• Raisins add a mild sweetness, so adjust the quantity as per your taste or omit if you don’t like it. 

Hungry for more? Be sure to check out Paneer Masala and Pickled Potatoes (Achari Aloo).