Paneer and Vegetables in Khus Khus Gravy by Tarla Dalal

Tarla.Dalal's picture

Dec. 26, 2013

An assortment of vegetables in luxurious white gravy an unbeatable recipe from the punjabi khazana!


Paneer cubes 1/2 Cup (8 tbs)
Boiled mixed vegetables 1 Cup (16 tbs) (carrots, french beans, cauliflower and green peas)
Poppy seeds 2 Tablespoon
Broken cashew nuts 1 Tablespoon
Oil 2 Tablespoon
Cloves 4 (laung / lavang)
Milk 1 1/4 Cup (20 tbs)
Fresh cream 2 Tablespoon
Salt To Taste
Garam masala 1 Pinch
For paste
Roughly chopped onions 1/2 Cup (8 tbs)
Chopped green chilies 2
Ginger piece 1/2 Inch
Garlic cloves 3 (lehsun)
Water 2 Tablespoon



1. In the mixer combine together all the paste ingredients and blend to form a smooth paste.

2. In a large sized bowl, combine together poppy seeds, cashew nuts and ¼ cup of milk and allow to soak for around half an hour. Thereafter blend in mixer to make a smooth paste. Add the milk, mix properly and keep aside.


3. In a kadai, add oil and when hot, add cloves. Saute for a few seconds and add onion paste. Cook for a minute or two before adding mixed vegetables and paneer cubes.

4. In the meantime, combine poppy seed paste with the remaining 1 cup of milk, and add it to the vegetable paneer combo, in the kadai.

5. Now add salt and fresh cream. Cook for a minute or two and add garam masala. Cook for a minute and turn off heat.


6. Serve the dish hot with roti.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 267Calories from Fat 137

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 258 mg10.75%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet