When we think of curries, it’s normal to visualize it as bright yellow or gorgeous saffron color. Safed means White and unlike all the yellow curries, safed paneer stays white.
What key ingredients are added in the Safed Paneer?
Onion – You can choose either white or red onion. Nuts – I used almond but feel free to use cashew or mix both. White Poppy Seeds – White poppy seeds give a lovely nutty taste to the curry and make it creamy. Ghee – Cooking with ghee makes it rich. Heavy Cream – Just a little amount of heavy cream is added at the end for the mild sweet taste.
SPICES:
Whole Spices: Green Cardamoms, Cumin Seeds and Fennel Seeds Powdered Spices: Cumin Powder, Coriander Powder and Fennel Powder Herb: Dried Fenugreek Leaves
How to make the Safed Paneer gravy creamy white?
There are just a few points to keep in mind: We eat paneer quite often as my little one loves paneer. He is still not used to spicy food and hence, I didn’t add any heat. Adding a couple of green chilies and a good dose of cracked black pepper will definitely add a subtle heat. It pairs great with rice or naan!
NUT ALLERGY?
This gravy does call for nuts to make it creamy but you can surely make it without the nuts. The white poppy seeds help to get the creamy texture. In addition, you can add some khoya (solid milk) to the curry for the subtle sweetness and smooth thick gravy. ONE KEY point to remember is that paneer tends to get a little hard as it cools down at room temperature. So, do make sure that you warm the paneer curry before you serve.
