Nawabi Paneer (Rich & Royal Mughlai Style)

Name: Nawabi Paneer (Rich & Royal Mughlai Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Mughlai
Ingredients: 1 tbsp oil; 1 tsp cumin seeds; 1 tsp Lucknowi fennel seeds; 0.5 tbsp coriander seeds; 7 dash black peppercorns; 2 green cardamom; 1 clove; 2 medium onions, cut; 1 bhavnagri green chili; 8 garlic pods; 2 in ginger slices; 1 tbsp coconut slices; 1 tbsp cashews; 1 tsp poppy seeds; 0.25 cup water to grind the paste; 200 g paneer cubes (medium size); pinch of turmeric powder; pinch of salt; 1 tbsp ghee or butter; 1 tsp oil (if required); 0.5 cup water; 0.5 cup full cream milk; 1 tsp garam masala; 1 tsp salt; 1 tbsp chopped coriander leaves; 1 pinch crushed kasuri methi; 1 tbsp chilli oil from any pickle (optional, for extra hotness)

If you love rich and flavourful gravies, this Nawabi Paneer is a must-try! Inspired by royal Mughlai kitchens, this dish is all about slow-cooked spices, nuts, coconut, and milk coming together to create a luxuriously creamy texture without heavy cream. What makes this recipe special is the aromatic Nawabi paste made with whole spices, onions, cashews, and poppy seeds, giving the gravy a deep, rich flavour with a slight hint of sweetness. The paneer is...

Lucknowi fennel seeds

bhavnagri green chili

water to grind the paste

paneer cubes (medium size)

chopped coriander leaves

crushed kasuri methi

chilli oil from any pickle (optional, for extra hotness)

Calories

550.0kcal (27.5%)

Carbs

30.0g (10.91%)

Step 1

Heat oil in a pan and crackle cumin seeds, Lucknowi fennel seeds, coriander seeds, black peppercorns, green cardamom, and cloves.

Step 2

Add onions, green chili, garlic pods, ginger slices, coconut slices, cashews, and poppy seeds. Toss for 2-3 minutes.

Step 3

Cool down the mixture and grind into a fine paste by adding water.

Step 1

In the same pan, toss paneer cubes with turmeric powder and salt. Set aside.

Step 1

In the same pan, add ghee or butter and oil if required. Add a dash of asafoetida. Add the nawabi paste and cook until the paste starts drying. Cook on low flame, covered.

Step 2

Clean the mixie jar with water and add it to the cooked paste. Let the oil separate.

Step 3

Add full cream milk, garam masala, and salt. Mix well.

Step 4

Add chopped coriander leaves and mix well. Add the tossed paneer and simmer for 2-3 minutes.

Step 5

Finish with chopped coriander leaves and crushed kasuri methi. Optionally, drizzle chili oil for extra hotness. Rest for few minutes.

Step 6

Serve with laccha paratha, jeera rice or pulav.