Nawabi Paneer Curry Recipe: A Flavorful Hyderabadi Delight
Description:
Nawabi Paneer Curry is a rich and flavorful dish from Hyderabad, infused with a perfect blend of spices and creamy coconut-cashew gravy. The use of fresh green peas and crunchy bell peppers adds an extra layer of texture, making this curry a feast for both the eyes and the palate. The recipe is ideal for house parties or special gatherings when you’re looking to impress your guests with something both unique and delectable. This vegetarian curry pairs wonderfully with Indian flatbreads like tawa paratha or a side of boondi raita, making it a perfect addition to your main course menu.
Ingredients:
| For Paneer Marinade | Quantity |
|---|---|
| Paneer (cottage cheese) | 300 grams, cubed |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Cumin powder | ½ teaspoon |
| Chaat masala powder | ½ teaspoon |
| Black pepper powder | ½ teaspoon |
| Oil | 1 teaspoon |
| For Nawabi Curry Masala | Quantity |
|---|---|
| Fresh coconut (grated) | ½ cup |
| Cashew nuts | 6 pieces |
| Green chilies | 2, slit |
| Cinnamon (1-inch stick) | 1 piece |
| Cloves (long) | 2 pieces |
| Green cardamom pods | 2 pods |
| Cumin seeds | 1 teaspoon |
| Water | ¼ cup |
| For Curry Gravy | Quantity |
|---|---|
| Ghee (clarified butter) | 1 teaspoon |
| Onions | 2 medium, finely chopped |
| Garlic cloves | 6, finely chopped |
| Ginger (fresh) | 1-inch piece, finely chopped |
| Green peas (fresh/frozen) | ½ cup, boiled |
| Red bell pepper (capsicum) | 1 medium, chopped |
| Fresh coriander (cilantro) | 1/3 cup, finely chopped |
| Salt | To taste |
| Turmeric powder | ½ teaspoon |
| Black pepper powder | 1 teaspoon |
| Coconut milk | 1 cup |
| Water | 1/3 cup |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Marinating the Paneer:
- In a mixing bowl, combine paneer, lemon juice, salt, cumin powder, chaat masala, black pepper powder, and oil.
- Gently mix the ingredients so that the paneer cubes are well-coated with the marinade.
- Let the marinated paneer sit for about 20 minutes for the flavors to infuse.
-
-
Frying the Paneer:
- Heat a skillet and add 1 teaspoon of oil.
- Once the oil is hot, add the marinated paneer cubes to the skillet.
- Fry the paneer on both sides until they turn golden brown and slightly crisp.
- Remove the fried paneer cubes from the skillet and set them aside.
-
Preparing the Nawabi Curry Masala:
- In a blender or mixer, add grated coconut, cashew nuts, green chilies, cinnamon, cloves, cardamom, cumin seeds, and water.
- Grind everything into a smooth, creamy paste and set it aside.
-
Making the Curry Gravy:
- In a kadhai (wok), heat 1 teaspoon of ghee.
- Once the ghee melts, add the chopped ginger and garlic, and sauté them for about 10 seconds until aromatic.
- Add the chopped onions and sauté them until they turn soft and translucent, which should take about 3-4 minutes.
- Now, add the ground Nawabi curry masala paste, salt, turmeric powder, and black pepper powder.
- Cook the masala for about 5 minutes, stirring occasionally to ensure it doesn’t stick to the pan.
-
Simmering the Curry:
- Add the coconut milk to the masala and mix well. Allow the curry to simmer for about 1 minute.
- Next, add the boiled green peas, chopped red bell pepper, water, and fresh coriander.
- Bring the curry to a boil, and once it starts bubbling, reduce the heat and simmer for 2-3 minutes.
-
Finishing the Dish:
- Finally, gently add the fried paneer cubes to the curry. Stir the curry gently to combine everything without breaking the paneer.
- Let the curry simmer for another 2 minutes to ensure that the paneer absorbs the flavors of the gravy.
-
Serving Suggestions:
- Serve this Nawabi Paneer Curry hot with tawa paratha or naan.
- You can also serve it alongside a cooling boondi raita for a refreshing touch.
Tips & Variations:
- Paneer Texture: If you prefer softer paneer, you can skip the frying step and add the paneer cubes directly to the curry after the gravy is ready.
- Flavor Enhancements: For a more robust flavor, you can add a pinch of garam masala towards the end of cooking.
- Vegan Option: To make this dish vegan, substitute the paneer with tofu and use coconut oil instead of ghee.
- Spice Level: Adjust the heat by adding more or fewer green chilies as per your spice preference.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10g |
| Carbohydrates | 15g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 450mg |
| Vitamin A | 15% of daily value |
| Vitamin C | 20% of daily value |
| Iron | 10% of daily value |
This Nawabi Paneer Curry is a delightful blend of rich, creamy textures with the crunch of fresh vegetables and the perfect blend of aromatic spices. It is not only easy to make but also guaranteed to impress at your next gathering or family meal. The indulgent coconut-cashew gravy adds a royal touch to this Hyderabadi dish, making it the perfect choice for festive occasions or when you simply want to treat yourself to something special. Enjoy!
