Paneer Yakhni Recipe: A Creamy, Aromatic Paneer Dish You Must Try

What if a restaurant-style paneer dish could be made right in your kitchen without spending hours preparing it? If you enjoy creamy gravies and aromatic Indian spices, food influencer Guntas Sethi has a recipe worth trying. Her Paneer Yakhni brings together soft paneer, a rich nut-based gravy and the warmth of whole spices, making it a delicious option for a special lunch or dinner.

What Makes Paneer Yakhni Special?

Unlike regular paneer gravies that rely heavily on tomatoes and onions, Paneer Yakhni is all about delicate flavours and aromatic spices. The combination of peppercorns, cardamom, cumin, coriander, fennel and dried Kashmiri chillies creates a fragrant masala that gives the dish its distinctive taste.

The addition of curd, soaked cashews, almonds and poppy seeds lends the gravy a creamy consistency, while saffron adds a subtle richness. Ginger, green chillies and white pepper bring a gentle kick without overpowering the other flavours.

Ingredients You Need For The Recipe:

For the masala, you will need half a teaspoon of peppercorns, three to four cardamom pods, half a teaspoon each of cumin, coriander and fennel seeds, along with two dried Kashmiri chillies.

For the gravy, keep 200 grams of paneer, eight to ten soaked cashews, eight to ten soaked almonds, one and a half teaspoons of poppy seeds, two teaspoons of curd, sliced ginger, a bay leaf, a one-inch cinnamon stick, white pepper, kasuri methi, salt, saffron, garam masala and sliced green chillies ready.

How To Prepare Paneer Yakhni At Home:

Start by lightly roasting the whole spices for the masala and grinding them into a fine powder. Next, blend the soaked cashews, almonds and poppy seeds into a smooth paste.

Heat a little oil or ghee in a pan. Add the bay leaf, cinnamon and sliced ginger, followed by the prepared spice mix. Stir gently before adding the nut paste. Cook it on low heat, then mix in the curd while stirring continuously.

Add water to adjust the consistency, followed by salt, white pepper, saffron and garam masala. Let the gravy simmer until it turns creamy and aromatic. Finally, add paneer cubes, green chillies and kasuri methi. Simmer briefly so the paneer absorbs the flavours.

A Comforting Dish For Every Occasion:

Serve this creamy Paneer Yakhni hot with naan, roti or steamed rice. With its rich texture and fragrant spices, this recipe by Guntas Sethi makes for a comforting yet impressive homemade meal.

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