paneer nawabi curry recipe | nawabi paneer | mughlai paneer curry with a detailed photo and video recipe. an easy and popular curry recipe from the mughlai cuisine made with paneer cubes, dry fruits and spices. the dish is known for its creaminess and also for the outstanding white coloured gravy which comes from the selected spices. it is an ideal curry for a range of indian flatbread recipes, but can also be served with a range of rice recipes.
well, to be honest, i am not a huge fan of white coloured curries. basically, you achieve white colour by not using tomatoes and some essential spices like turmeric or chilli powder. you either use lemon juice or yoghurt for sourness and green chillies for spice heat. having said that it would be also fully loaded with premium nuts which would add the creamy and sweet taste to the curry. perhaps this is one of the main reason for its fan following. however, i personally prefer to have something spicy and savoury and also i feel that curry has to be either red or dark in colour to make it more appetite. to be honest, there isn’t any harm in making this recipe with tomatoes and spices, but it would just end up as any paneer curry.
anyway, before i wrap up the recipe post, i would like to add some tips, suggestions and variations to paneer nawabi curry recipe. firstly, for a moist and creamy recipe, you need to make sure the paneer has to be fresh and moist. preferably, i would suggest using homemade paneer for this recipe, but you may also use store-bought if they are fresh and juicy. secondly, the use of dry fruits is more or less open-ended. you may use almonds, cashews, walnuts, macadamias, pistachios and also apricots. lastly, if you wish to have a red or orange coloured curry you may use red chillies as an alternative to green chillies. also you may add spices like turmeric and red chilli powder to have reddish or orange coloured gravy.
finally, i request you to check my other curry recipes collection with this post of paneer nawabi curry recipe. it mainly includes my other curry recipes like brinjal tomato curry, mugachi usal, shimla mirch besan sabji, malai kofta, chana masala, reshmi paneer, dosa kurma, lauki ki sabji, bendekai gojju, aloo bhindi. further to these i would also like to mention my other recipes categories like,
paneer nawabi curry video recipe:
recipe card for paneer nawabi curry recipe:
paneer nawabi curry recipe | nawabi paneer | mughlai paneer curry
Ingredients
for onion masala paste:
- 1 onion, cube
- 3 clove garlic, crushed
- 1 inch ginger
- 2 pod cardamom
- 13 whole cashew
- 6 almond / badam, blanced
- 2 tsp poppy seeds / khus khus
- 1 cup water
for curry:
- 1 tbsp butter
- 2 tbsp oil
- 1 tsp cumin / jeera
- 1 bay leaf
- ½ inch cinnamon
- 3 pod cardamom
- ½ cup curd / yogurt, whisked
- 2 tbsp cream / malai
- 1 cup milk
- ¾ tsp salt
- 2 chilli, slit
- 20 cube paneer / cottage cheese
- 1 tsp kewra water
- 1 tsp kasuri methi, crushed
Instructions
- firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
- add 1 cup water, cover and boil for 15 minutes.
- cool completely, and blend to smooth paste adding water as required. keep aside.
- in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
- add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
- now add prepared onion paste and stir well.
- cook on medium flame, until the raw flavour disappears and oil separates from sides.
- keeping the flame on low add ½ cup curd and stir continuously.
- cook until the oil separates from the sides.
- further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
- also, add ¾ tsp salt, 2 chilli and mix well.
- now add 20 cube paneer, 1 tsp kewra water and mix well.
- cover and simmer for 5 mintues or until the flavour absorb completely.
- now add 1 tsp kasuri methi and mix well.
- finally, just before serving nawabi paneer, top with a tsp of saffron milk.
how to make nawabi paneer with step by step photo:
- firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
- add 1 cup water, cover and boil for 15 minutes.
- cool completely, and blend to smooth paste adding water as required. keep aside.
- in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
- add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
- now add prepared onion paste and stir well.
- cook on medium flame, until the raw flavour disappears and oil separates from sides.
- keeping the flame on low add ½ cup curd and stir continuously.
- cook until the oil separates from the sides.
- further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
- also, add ¾ tsp salt, 2 chilli and mix well.
- now add 20 cube paneer, 1 tsp kewra water and mix well.
- cover and simmer for 5 minutes or until the flavour absorb completely.
- now add 1 tsp kasuri methi and mix well.
- finally, just before serving nawabi paneer, top with a tsp of saffron milk.
notes:
- firstly, boil the onions well else the raw flavour remains in the curry.
- also, you can add khova along with cream to make curry rich and creamy.
- additionally, adding almonds and cashew will enhance the flavour and consistency.
- finally, nawabi paneer recipe tastes great when served with garlic naan.