Nawabi Paneer Recipe Just for You!

Nawabi Paneer is a popular Mughlai recipe made from Paneer cubes. The dish is known for its creaminess and also for the outstanding white colored gravy. It is an ideal curry for a range of Indian flatbread, naans and can also be served with a range of rice recipes.

Here is a detailed recipe for this dish. Indulge in the ever so versatile, humble and an all-time favorite ingredient we all grew up with - paneer.

Ingredients:

For onion masala paste:

• 1 Onion (cube)

• 12 Whole Cashews

• 6 Almonds(blanched)

• 3 clove Garlic (crushed)

• 1 inch Ginger

• 2 Cardamom pods

• 2 tsp Poppy seeds

• 1 cup Water

For curry:

• 20 cube Paneer

• 1 tbsp Butter

• 2 tbsp Oil

• 1 tsp Cumin Seeds/ Jeera

• 1 Bay Leaf

• ½ inch Cinnamon

• 3 Cardamom pods

• ½ cup Yogurt 

• 2 tbsp Cream

• 1 cup Milk

• ¾ tsp Salt

• 2 Chilies (slit)

• 1 tsp Kewra water

• 1 tsp crushed Kasuri Methi

Method:

1. In a large pan add a cup of water and boil onion, garlic, ginger, cardamom pods, whole cashews, almonds and poppy seeds for 15 minutes. Cover the pan. Once the ingredients are boiled thoroughly, let it cool completely, and blend to make a smooth paste adding water as required. Your onion paste for Nawabi Paneer is ready, keep it aside.

2. Heat 1 tbsp butter and 2 tbsp oil in a large pan. Add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 cardamom pods and saute until spices turn aromatic. Add prepared onion paste and stir well. Cook on medium flame, until the raw flavor disappears and oil separates from sides.

3. Add ½ cup yoghurt and stir continuously, while keeping the flame low. Cook until the oil separates from the sides. Further, add 2 tbsp cream, 1 cup milk and stir, adjusting consistency as required. Add ¾ tsp salt, 2 chilies and mix well. Now add 20 cube Gopi Paneer, 1 tsp Kewra water and mix well. Cover and simmer for 5 minutes. Finally add 1 tsp Alco kasuri methi and serve hot.

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