Nawabi Paneer Curry Recipe

Description

Nawabi Paneer Curry is a delectable Hyderabadi vegetarian dish featuring pan-roasted paneer triangles immersed in a rich, creamy gravy. The gravy is crafted from coconut and cashew nuts, offering a smooth and flavorful base. Vibrant green peas and red bell peppers add a delightful crunch, perfectly complementing the soft texture of the paneer. This regal dish is ideal for serving alongside naan, spiced rice, or a refreshing salad, making it a versatile and show-stopping addition to your dining table.

---

Ingredients

For the Paneer

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
Oil	1/2 teaspoon

For the Nawabi Curry Masala

Ingredient	Quantity
Fresh coconut, grated	1/2 cup
Cashew nuts, soaked in hot water	6
Green Chillies	2
Cinnamon Stick (Dalchini)	1 inch
Cloves (Laung)	2
Cardamom (Elaichi) Pods/Seeds	2
Cumin seeds (Jeera)	1 teaspoon
Water	1/4 cup

For the Nawabi Curry

Ingredient	Quantity
Ghee	1 tablespoon
Onions, finely chopped	2
Garlic, finely chopped	6 cloves
Ginger, finely chopped	1 inch
Green peas (Matar), boiled	1/2 cup
Red Bell pepper (Capsicum), cubed	1
Coriander (Dhania) Leaves, chopped	1/3 cup
Salt	To taste
Turmeric powder (Haldi)	1/2 teaspoon
Black pepper powder	1 teaspoon
Coconut milk	1 cup
Water	1/3 cup

---

Nutritional Information (Per Serving)

Nutrient	Approximate Amount
Calories	290
Protein	12g
Carbohydrates	15g
Fats	20g
Fiber	3g
Calcium	200mg
Iron	2mg

---

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

---

Instructions

Step 1: Prepare the Paneer

1. In a mixing bowl, combine paneer triangles with lemon juice, salt, cumin powder, chaat masala, black pepper powder, and oil. Mix well and let it marinate for about 20 minutes.
2. Heat a skillet on medium flame, drizzle a small amount of oil, and place the marinated paneer triangles on the skillet.
3. Cook the paneer for about 1 minute on each side or until lightly browned.
4. Remove the paneer from the skillet, transfer it to a bowl, and set it aside.

Step 2: Prepare the Nawabi Curry Masala

1. In a blender or mixer jar, combine grated fresh coconut, soaked cashew nuts, green chillies, cinnamon, cloves, cardamom, cumin seeds, and water.
2. Grind the mixture into a smooth paste and set it aside.

Step 3: Cook the Nawabi Curry

1. Heat ghee in a kadai or deep pan on medium-low flame. Add the finely chopped ginger and garlic. Sauté for a few seconds until fragrant.
2. Add the chopped onions and cook until they turn transparent, which takes about 3-4 minutes.
3. Add the prepared Nawabi Curry Masala, salt, turmeric powder, and black pepper powder to the pan. Stir well and cook for about 5 minutes.
4. Pour in the coconut milk and mix thoroughly, ensuring the masala combines well with the milk.
5. Add the boiled green peas, cubed red bell pepper, water, and chopped coriander leaves. Stir and bring the curry to a gentle boil.

Step 4: Assemble and Serve

1. Turn off the flame and transfer the Nawabi Curry into a serving dish.
2. Top the curry with the pan-roasted paneer triangles.
3. Serve hot alongside Butter Garlic Naan, Dhaba Style Spicy Ghee Rice, and a fresh Kachumber Salad. For a royal finish, pair the meal with a dessert like Rose-Flavored Shahi Tukda.

---

Serving Suggestions

This Nawabi Paneer Curry pairs beautifully with:

• Butter Garlic Naan: The soft, garlic-infused flatbread enhances the creamy curry’s flavors.
• Dhaba Style Spicy Ghee Rice: A fragrant and spiced rice that complements the rich, smooth gravy.
• Kachumber Salad: A refreshing cucumber, onion, and tomato salad adds balance to the meal.

For dessert, indulge in a classic Rose Flavored Shahi Tukda, a delightful Hyderabadi bread pudding to complete the meal.

Enjoy this Nawabi Paneer Curry and bring the royal flavors of Hyderabad to your table!