Awadhi Paneer
A Lucknow-style paneer in a boiled-onion-cashew gravy. No tomato, no garam-masala heat — a polite, kebab-side dish where ghee, ajwain and cardamom-perfumed curd carry the flavour. The colour stays ivory throughout.
Per serving
Ingredients
- 250 gPaneer, cubed
- 1Onion, large, boiled and pureed white
- 1 tbspGhee
- 1/4 tspAjwain
- a pinchAsafoetida
- 1 tspGinger-garlic paste
- 2 tbspCashew-melon-seed paste
- 2 tbspYoghurt (curd), whisked
- 2 tbspFresh cream
- 1/4 tspSugar
- 1/2 tspWhite pepper powder
- 1/4 tspGreen cardamom powder
- to tasteSalt
- 1Slit green chilli
- a few dropsKewra water (optional)
Method
- 1
Boil the sliced onion in 1 cup water until very soft. Drain (keep the water) and blend to a smooth white paste. Add a splash of the cooking liquid if needed.
- 2
In a fry pan, melt ghee. Sizzle ajwain and a pinch of hing for 10 seconds — don't let them colour.
- 3
Add ginger-garlic paste and cook on the lowest possible flame for 30 seconds — again, no colour.
- 4
Pour in the white onion paste. Add cashew-melon-seed paste. Cook 3 minutes, stirring.
- 5
Lower the heat. Add the whisked yoghurt a spoon at a time so it doesn't split. The gravy should tighten into a glossy ivory.
- 6
Stir in cream, salt, sugar, white pepper and cardamom powder. Slip in the paneer and slit green chilli. Cook 2–3 minutes.
- 7
Finish off the heat with a few drops of kewra water if you have it. Serve with sheermal, taftan or rumali roti.