Nawabi Paneer Curry Recipe
Introduction
Nawabi Paneer Curry is a rich and aromatic dish from the royal kitchens of Hyderabad, showcasing a perfect blend of spices, coconut, and paneer. This Hyderabadi curry is an exquisite vegetarian dish that is not only delicious but also luxurious in texture and flavor. The paneer (cottage cheese) is marinated and lightly browned before being immersed in a creamy, flavorful curry that combines freshly ground spices, coconut milk, and a variety of vegetables, including peas and bell peppers. This dish is perfect for special occasions or to elevate a regular meal, and it pairs beautifully with butter garlic naan or spicy ghee rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 300 grams (cut into triangles) |
| Lemon juice | 1 teaspoon |
| Salt | To taste |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Chaat masala powder | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Sunflower oil | 1/2 teaspoon |
| Fresh coconut (grated) | 1/2 cup |
| Cashews (soaked in hot water) | 6 whole |
| Green chillies | 2 (slit) |
| Cinnamon stick (Dalchini) | 1 inch piece |
| Cloves (Laung) | 2 whole |
| Cardamom pods (Elaichi) | 2 pods |
| Cumin seeds (Jeera) | 1 teaspoon |
| Water | 1/4 cup |
| Ghee | 1 tablespoon |
| Onions (finely chopped) | 2 medium |
| Garlic (finely chopped) | 6 cloves |
| Ginger (finely chopped) | 1 inch piece |
| Green peas (boiled) | 1/2 cup |
| Red bell pepper (Capsicum) | 1 (cut into cubes) |
| Coriander (Dhania) leaves | 1/3 cup (finely chopped) |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 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 servings
Cuisine
Hyderabadi
Course
Main Course
Diet
Vegetarian
Instructions
Step 1: Marinate the Paneer
- In a mixing bowl, combine the paneer triangles with lemon juice, salt, cumin powder, chaat masala, black pepper powder, and sunflower oil.
- Mix everything thoroughly, ensuring the paneer is evenly coated with the spices and oil.
- Set the marinated paneer aside for about 20 minutes to allow the flavors to meld.
Step 2: Brown the Paneer
- Heat a skillet on medium flame and drizzle a little oil.
- Place the marinated paneer triangles in the skillet and cook on both sides for about a minute or until they turn a light golden brown.
- Once browned, remove the paneer from the skillet and transfer it to a bowl. Set it aside for later.
Step 3: Prepare the Nawabi Curry Masala
- To make the curry masala, place fresh coconut, soaked cashews, green chillies, cinnamon, cloves, cardamom pods, cumin seeds, and water into a mixer jar.
- Grind these ingredients into a smooth paste, adding a little water if necessary. Set this masala paste aside.
Step 4: Cook the Curry
- In a kadai (wok) or large pan, heat the ghee on medium-low flame.
- Add finely chopped ginger, garlic, and sauté for a few seconds until fragrant.
- Add the chopped onions and sauté until they turn soft and transparent, which should take about 3-4 minutes.
- Add the freshly ground Nawabi Curry Masala paste, along with salt, turmeric powder, and black pepper powder. Cook the masala for about 5 minutes, allowing the flavors to deepen and the oil to begin separating from the masala.
- Now, pour in the coconut milk and mix well into the masala, allowing it to incorporate fully.
- Add the boiled green peas, red bell pepper cubes, and water. Stir everything together and bring it to a gentle boil.
Step 5: Finish the Dish
- Once the curry starts boiling, turn off the heat and transfer the curry into a serving dish.
- Gently top the curry with the browned paneer pieces.
- Garnish with finely chopped coriander leaves.
Serving Suggestions
Serve Nawabi Paneer Curry with:
- Butter Garlic Naan: Soft, pillowy naan brushed with butter and garlic.
- Dhaba Style Spicy Ghee Rice: Fragrant rice cooked with whole spices in ghee.
- Kachumber Salad: A refreshing salad made with cucumber, onion, and tomatoes.
- For dessert, enjoy Rose Flavoured Shahi Tukda, a rich, sweet fried bread soaked in rose-scented syrup.
Tips
- For an extra creamy texture, you can increase the amount of coconut milk.
- Adjust the level of spiciness by adding more or fewer green chillies based on your preference.
- If you prefer a thicker curry, simmer the gravy a little longer before adding the paneer.
- For a non-vegetarian version, you can substitute paneer with chicken or lamb.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 20 g |
| Proteins | 12 g |
| Fats | 25 g |
| Fiber | 4 g |
| Sodium | 450 mg |
This Nawabi Paneer Curry is sure to impress with its royal flavors and creamy texture, making it a perfect dish for a special meal. Enjoy the rich heritage of Hyderabadi cuisine with this delightful curry!
