Nawabi Paneer Curry- A Simple Hyderabadi Dish

Nawabi Paneer Curry Recipe is a delicious non-spicy creamy Hyderabadi dish where soft paneer, green peas and bell pepper is dunked in a rich gravy. Served best with ghee rice or butter naan.

Nawabi Paneer Curry

Prep in: 15 minutes

Cooks in: 20 minutes

Total in: 35 minutes

Makes: 4 servings

Ingredients

For the paneer

• 300 grams Paneer (Homemade Cottage Cheese), cut into triangles
• 1 teaspoon Lemon juice
• Salt, to taste
• 1/2 teaspoon Cumin (Jeera) powder
• 1/2 teaspoon Chaat Masala Powder
• 1/2 teaspoon Black pepper powder
• 1/2 teaspoon Cooking oil
• To make the Nawabi Curry Masala
• 1/2 cup Fresh coconut, grated
• 6 Whole cashews, soaked in hot water
• 2 Green Chillies
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1 teaspoon Cumin (Jeera) seeds
• 1/4 cup Water

For the Nawabi Curry

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

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How to make

• To begin making the Nawabi Paneer Curry Recipe , in a mixing bowl combine the paneer triangles along with lemon juice, salt, cumin powder, chaat masala, black pepper powder and cooking oil. Mix well and set aside for about 20 minutes.
• Next, heat a skillet on medium flame, drizzle some oil and place the paneer triangles on it. Cook on both sides for about a minute each side, till it gets a light brown colour.
• Remove from the skillet transfer it into a bowl and set aside.
• To make the Nawabi Curry Masala
• To make the ground masala for the Nawabi Paneer Curry, in a mixer jar combine fresh coconut, soaked and drained cashew-nuts, green chillies, cinnamon, cloves, cardamoms, cumin seeds, water.
• Grind to a smooth paste and set aside.
• To get ahead and make the Nawabi Paneer Curry, heat a kadai with ghee on medium-low flame, add the ginger, garlic and saute for a few seconds, then add the chopped onions and continue to cook until the onions turn transparent. This will take about 3-4 minutes.
• To this kadai add the freshly ground Nawabi Curry Masala, salt, turmeric powder, black pepper powder, and cook the masala gravy. Cook it for about 5 minutes.
• Next in, add the coconut milk and combine it well into the masala in the kadai.
• Now add the peas, bell pepper, water, coriander leaves and bring it to a boil. Turn off the flame, transfer the Nawabi Curry into a serving dish and top with the cooked paneer pieces.
• Serve hot Nawabi Paneer Curry along with ghee rice or butter naan.