Nawabi Paneer Recipe
Servings: 4 people
Calories: 470kcal
Nawabi Paneer is a Mughlai style Indian paneer curry where paneer pieces are simmered in a rich and creamy white curry. Serve it with naan or lachha paratha for an indulgent meal.
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Ingredients
For The Masala Paste
- 1 tablespoon vegetable oil
- 2-3 whole green cardamoms
- 1 inch piece of cinnamon
- 1 whole black cardamom
- 2-3 cloves
- 4-5 whole black peppercorns
- 1 teaspoon cumin seeds
- ½ cup chopped onions
- ½ cup grated fresh coconut
- 1 teaspoon ginger garlic paste
- 2-3 whole green chilies
- 15-20 whole cashew nuts
- ½ cup water
For The Paneer
- 1 tablespoon vegetable oil
- 300 grams paneer cut into 1-inch pieces
- salt to taste
- pepper to taste
For The Curry
- 2 tablespoons ghee
- 1 tablespoon butter salted or unsalted
- 2 tablespoons plain yogurt
- 1 teaspoon coriander powder
- 1 cup milk
- ½ cup green peas
- 1 teaspoon Kasuri methi
- ½ teaspoon salt or to taste
- ¼ cup heavy cream
- ½ teaspoon garam masala powder
- 2-3 drops kewra essence
- 1 teaspoon sugar or honey optional
Instructions
Make The Masala Paste
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add green cardamoms, cinnamon, black cardamom, cloves, black peppercorns, and cumin seeds and let them crackle for 5-6 seconds.
- Add onions and saute until they turn light brown in color (4-5 minutes).
- Add coconut and saute for 2 minutes. Keep stirring frequently.
- Now add ginger-garlic paste and cook for another minute.
- Add green chilies and cook for 3-4 minutes.
- Now add cashew nuts and cook for another minute. Keep stirring frequently.
- Remove the pan from the heat and let the mixture cool down.
- Transfer it to a blender along with ½ cup water and blend to make a smooth paste. Scrape the sides of the blender a few times.
- If you want extra smooth curry, then you can pass this paste through a fine-mesh strainer.
Fry The Paneer
- Heat vegetable oil in a flat pan or a skillet over medium heat.
- Arrange the paneer pieces on the pan and sprinkle with salt and pepper.
- Cook from both sides until lightly browned.
- Remove them from the pan and add to a bowl filled with hot water.
Make The Curry
- Heat ghee and butter in a pan over medium-high heat.
- Once hot, add the masala paste and fry for 3-4 minutes. Keep stirring frequently to prevent the masala from sticking to the bottom of the pan.
- Add plain yogurt and cook for 2 minutes.
- Add coriander powder and cook for another minute.
- Now add milk and cook for 4-5 minutes. Stir frequently.
- Add green peas, fried paneer cubes, Kauri methi, salt, and heavy cream, and mix well. Cook for 3-4 minutes.
- Note - You can add a teaspoon of honey or sugar if you like the gravy to be a little sweet.
- Finally, add garam masala powder and kewra essence and mix well. Check for salt and add more if required. Nawabi paneer is ready, serve hot.
Notes
Thin the curry with some milk or water if you like it thinner.
Nutrition
Calories: 470kcal | Carbohydrates: 13g | Protein: 15g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 88mg | Potassium: 254mg | Fiber: 3g | Sugar: 6g | Vitamin A: 566IU | Vitamin C: 10mg | Calcium: 480mg | Iron: 1mg