A Nawabi Paneer Curry Recipe is a traditional Indian dish that’s perfect for the fall season. It’s made with paneer, which is a type of cheese, and it has a creamy tomato sauce with spices like cumin, coriander, garam masala, and cardamom. The recipe calls for cooking the curry in a pressure cooker or pot on the stovetop.
The nawabi paneer recipe in hindi is a dish that has been popular in India for centuries. It is made by cooking together the ingredients of paneer, onion, tomatoes, ginger, garlic, and yogurt.
Cottage cheese-based Nawabi Paneer curry is a famous Hyderabadi dish. For vegans, paneer is the most popular option. This is one of the many wonderful paneer dishes, such as paneer butter masala, Kadai paneer, paneer tikka, and so on. Furthermore, this is a less hot, thick, and rich gravy that can be made at home with little effort. This is great with roti, pulka, naan, butter naan, and other flatbreads.
To prepare Nawabi paneer curry, follow these instructions.
To make the Nawabi paneer curry, start by sautéing the spices in ghee. Green chilies, onion paste, and ginger garlic paste are then added. Cook the paste until it loses its raw taste. Add the cashews, almonds, and poppy paste after that. When it’s done, pour the yogurt into the Kadai. Add paneer cubes to the gravy towards the end. To the gravy, add milk, pepper powder, and Kasturi methi. Allow everything to come together well and cook thoroughly.
Learn more about the following ingredients:
Paneer is the main ingredient in this dish. You may use either homemade or store-bought paneer. Cut the paneer into cubes of medium size. There’s no need to cook the paneer beforehand. Otherwise, they will become difficult.
Spices used in this dish include cinnamon, cardamom, pepper, peppercorns, cumin seeds, and bay leaves. Because they were sauteed in ghee, they have a richer taste. Spices may be added at any time. In addition to the green chillies, this dish is spiced with ginger garlic paste. Taste and adjust the spices to your liking.
This recipe’s main ingredients are cashew, almond, and seeds of the poppy. Using soaked almonds, cashews, and poppy seeds, make a paste. This paste gives the dish its rich, creamy texture and taste.
Recipe for Nawabi Paneer Curry
Course Main Course, Dinner, inidan cookery, lunch-box
Recipe for Nawabi paneer curry
20-minute prep time
Time to cook: 20 minutes
40-minute total time
- 2 tbsp butter/ghee
- 1 tbsp cumin/jeera seeds
- 1 leaf of bay
- 3 cinnamon sticks
- 4 cardamom pods
- 6 chilies verdes
- 1 tablespoon onion paste
- 2 tbsp garlic-ginger paste
- 12 pistachios
- 12 apricots
- poppy seeds
- 1 tbsp salt (modify according to personal preference)
- a half cup of yogurt
- 1 gallon of milk
- 2 tbsp powdered pepper
- 1 teaspoon Methi kasturi
After 20 minutes of soaking, grind the almonds, cashews, and poppy seeds into a fine paste and set aside. There should be no cashew crunches in the paste.
Make a paste with the ginger and garlic and set it aside.
Make a smooth onion paste by chopping the onions.
Place the paneer in a basin and cut it into medium-sized pieces.
In a Kadai, melt the butter/ghee over medium heat. When the ghee has reached the desired temperature, add the cumin seeds.
Add the bay leaf and entire spices when the cumin seeds start to splatter. Saute them till they become fragrant. Don’t set fire to them.
Then, along with the seasonings, add the green chilis and sauté them.
Mix in the onion paste with the seasonings. Cook the onion paste until it loses its raw taste. If you don’t stir it every now and again, the onion paste will cling to the bottom.
Then add the ginger garlic paste and cook until the raw taste has disappeared.
After that, add the cashew, almond, and poppy seed fine paste. After that, combine it with the onion paste.
Close the cover and let it to cook. In between, whisk the mixture. So it doesn’t fall to the bottom.
When the oil has separated from the mixture, add salt to the cashew paste. After that, stir in the yogurt until everything is well combined.
Stir well to incorporate the yogurt into the masala. Allow it to cook with the lid closed.
When the masala is done, add the paneer cubes and stir them into the masala well. So that the masala mixture may coat all of the paneer.
Cook for a few minutes, stirring occasionally. Then pour the milk into the kadai and stir vigorously to combine the milk with the masala and create a thick gravy.
Close the cover and simmer until the chicken is fully done.
Then, toss in the pepper powder and mix thoroughly. Allow it to cook until it reaches the desired doneness.
Finally, stir in the Kasturi methi to the Nawab paneer gravy and turn off the heat.
With roti, pulka, naan, or butter naan, serve the hot Nawab paneer curry.
Watch this video to learn how to make Nawabi Paneer Curry:
Recipes that are similar:
Paneer butter masala: Similar to Nawabi paneer, this is one of the most popular paneer recipes. Make the cashew paste and tomato puree for this dish and set them aside. Then, in the same pan, melt the butter and sauté the spices, green chilies, and ginger garlic paste. Then add the tomato puree and simmer for a few minutes. Add the cashew paste to the Kadai and cook until the oil starts to ooze out. Then pour in some water and let it simmer. Add paneer cubes to the gravy towards the end. Taste and season with salt as desired. Finally, before turning off the heat, add Kasturi methi.
This is the beginning recipe: paneer tikka. Marinate the paneer in yogurt, salt, chili powder, turmeric, garam masala, and ginger-garlic paste for this paneer tikka. Allow for a minimum of 45 minutes of marinating time. Vegetables such as onion and capsicum, as well as paneer, may be marinated. Then, on a Tawa, cook it. Alternatively, alternately arrange them on the skewer with vegetables. When they’ve become golden brown, flip them over. so that they may fry evenly
Nawabi Paneer is a dish made of cottage cheese and paneer (a type of Indian cheese). It is popular in the state of Gujarat, India. Reference: nawabi paneer wikipedia.
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