Nawabi Paneer

Rich and tasty Mughlai Cuisine simply made with Paneer, dry fruits and spices. 

From the pic itself, you can imagine the creaminess of the dish.  The white colors gravy looks amazing and rich in taste. White colored gravy can be achieved by not using spices like turmeric, tomato puree etc.

Loaded with dry fruits, helps reach that creamy taste. This non-spicy, creamy hydrabadi dish will surely make your Diwali sweet and tasty. 

Lets try this wonderful Nawabi Paneer recipe at home on this Diwali.

Cooking Time: 50 Minutes


  • 400 gm Paneer Cubes
  • 2 tsp khas-khas (Poppy Seeds)
  • 10-12 Cashews, Almonds
  • 4 Onion, roughly chopped
  • 4-5 green chilies
  • 7-8 garlic cloves
  • 1" ginger 
  • Oil
  • 4 tsp ghee
  • 1 tsp cumin seeds (Shah Jeera)
  • 2 bay leaf (Tej Patta)
  • 2-3 green cardamom
  • 1 cinnamon stick
  • 1 cup yogurt
  • 1 1/2 cup milk
  • 1 cup cream (malai)
  • 1 tsp fenugreek leaves (kasuri methi)


  1. Soak poppy seeds, almonds and cashews for an hour in warm water.
  2. Peel the almonds and make a smooth paste of cashews, poppy seeds and almonds. 
  3. Keep aside.
  4. Grind onion, green chili, cloves and ginger. Keep aside.
  5. Heat oil in a pan and shallow fry paneer cubes till light golden brown. Keep aside.
  6. Heat ghee in a pan and add bay leaf, cardamom, cinnamon, cumin seeds. 
  7. Saute it well till you get aroma.
  8. Add onion paste and saute till the onions turns transparent.
  9. Add almond-cashew paste and mix well. Cook on low flame for 5 minutes.
  10. Now, add yogurt and cook for 3-4 minutes.
  11. Add milk and mix it well. 
  12. Cook on low flame for 2-3 minutes.
  13. Add fried paneer cubes and cook  for 4-5 minutes.
  14. Add cream/malai and let it cook for next 3 - 4 minutes. 
  15. Garnish with Kasuri Methi and coriander leaves.
  16. Serve hot with steamed rice or roti.


Nawabi Paneer Nawabi Paneer Reviewed by Prajakta Patil on November 11, 2020 Rating: 5

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