Nawabi Paneer Curry: A Luxurious Hyderabadi Delight

Nawabi Paneer Curry Recipe

Indulge in the exquisite flavors of Nawabi Paneer Curry, a culinary gem from Hyderabadi cuisine that beautifully blends aromatic spices and creamy textures. This rich and savory dish, featuring soft paneer simmered in a luscious coconut-based gravy, is sure to tantalize your taste buds and elevate any meal. Perfectly complemented by warm Tawa Paratha and cooling Boondi Raita, this recipe is not only a feast for the senses but also a delightful way to enjoy the art of cooking. Let’s dive into the process of creating this aromatic masterpiece that serves four generous portions.

Ingredients

Preparation Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Servings

• Servings: 4

Instructions

1. Marinate the Paneer:
   To begin creating your Nawabi Paneer Curry, take a mixing bowl and combine the paneer, lemon juice, salt, cumin powder, chaat masala, black pepper powder, and oil. Gently mix all the ingredients together, ensuring the paneer is well-coated. Set this mixture aside to marinate for at least 20 minutes, allowing the flavors to infuse.

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2. Sauté the Paneer:
   In a skillet, heat a small amount of oil over medium heat. Once the oil is hot, add the marinated paneer to the skillet. Sauté the paneer until it turns golden brown on both sides. This process will add a delightful texture and flavor to the paneer. Once cooked, remove the paneer from the skillet and set it aside.

3. Prepare the Curry Base:
   In a mixer jar, combine the grated coconut, soaked cashews, green chilies, cinnamon, cloves, cardamom, cumin seeds, and 1/4 cup of water. Blend these ingredients into a smooth paste, ensuring a velvety texture. Set this paste aside for later use.

4. Cook the Aromatics:
   In the same skillet, add ghee and heat it over medium flame. Once melted, add the finely chopped ginger and garlic. Sauté for about 10 seconds until fragrant. Next, add the finely chopped onions and cook them until they soften and turn translucent, which should take approximately 3 to 4 minutes.

5. Combine and Simmer:
   To the sautéed onions, add the prepared coconut-cashew paste, along with salt, turmeric powder, and black pepper powder. Cook this mixture for 5 minutes, allowing the spices to meld beautifully. After this, pour in the coconut milk and stir well to incorporate everything.

6. Add the Vegetables:
   After about a minute, gently add the boiled green peas, chopped capsicum, additional water, and finely chopped coriander into the curry. Allow the mixture to come to a gentle boil, which will help meld the flavors together.

7. Final Touch:
   Once the curry is boiling, turn off the heat and carefully fold in the sautéed paneer pieces. Let them absorb the wonderful flavors of the gravy for a moment before serving.

8. Serve:
   Your Nawabi Paneer Curry is now ready to be enjoyed! Serve it hot with warm Tawa Parathas and a side of cooling Boondi Raita for a truly delightful meal. This dish is perfect for family gatherings or special occasions, showcasing the richness of Hyderabadi cuisine.

With its creamy texture, aromatic spices, and a hint of tang from the lemon, this Nawabi Paneer Curry promises a culinary experience that you and your loved ones will cherish. Enjoy the warmth of homemade cooking with this exquisite dish that brings the essence of Indian flavors right to your dining table!