Cream Paneer - Chef Sanjeev Kapoor's Style

Step 1: Heat Oil and Add Whole Spices

Heat 1 tablespoon of oil in a pan. Once hot, add 3 cloves, 3 green cardamoms, 1 black cardamom, and a 1/2 inch cinnamon stick. Sauté for a few seconds until fragrant.

Step 2: Add Ginger, Garlic, and Green Chili Pastes

Add 1 tablespoon of garlic paste, 1/2 tablespoon of ginger paste, and 3/4 tablespoon of green chili paste to the pan. Stir well and cook until the raw smell disappears, ensuring the mixture doesn't brown.

Step 3: Incorporate Boiled Onion Paste

Add 1/2 cup of boiled onion paste to the mixture. Stir continuously to combine and cook until the moisture evaporates and the paste thickens slightly.

Step 4: Add Cashew Nut Paste

Stir in 2 tablespoons of cashew nut paste. Continue stirring to prevent it from sticking to the bottom of the pan. If it starts to stick, add a little water to loosen it.

Step 5: Simmer the Gravy

Let the gravy simmer for 2-3 minutes, stirring occasionally. Add water if needed to maintain desired consistency.

Step 6: Add Yogurt and Season

Stir in 1/2 cup of plain yogurt. Add salt to taste. Mix well to ensure the yogurt is fully incorporated and the flavors are balanced.

Step 7: Final Simmer

Cover the pan and let the gravy simmer for at least 10 more minutes. This allows the flavors to meld and the gravy to thicken. Keep an eye on it to prevent sticking.

Step 8: Strain the Gravy

Carefully pour the cooked gravy through a fine-mesh sieve into another clean pan. Use a spatula or spoon to press down on any solids in the sieve to extract all the smooth gravy.

Step 9: Add Fresh Cream and Adjust Seasoning

Stir 2 tablespoons of fresh cream into the strained gravy. Taste and add more salt if necessary.

Step 10: Add Paneer and Serve

Cut 200 gms of cottage cheese (paneer) into cubes or triangles. Gently add the paneer pieces to the simmering gravy. Cook for a short while, just until the paneer is heated through. Serve hot.

• Use green chili paste instead of red chili powder to maintain the white color of the gravy.

• Boil onions until soft, then grind, to avoid browning and maintain a white gravy.

• Keep stirring the cashew paste to prevent it from sticking to the bottom of the pan. Add water if it starts sticking.

• Yogurt helps balance the sweetness from onions and cashews.

• Cover the pan while simmering to prevent splattering.

• Can use cashew and melon seed paste (kaju magaj paste) instead of just cashew paste.

• Can be made with chicken instead of paneer.