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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...
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Heat oil in a pan and crackle cumin seeds, Lucknowi fennel seeds, coriander seeds, black peppercorns, green cardamom, and cloves.
Add onions, green chili, garlic pods, ginger slices, coconut slices, cashews, and poppy seeds. Toss for 2-3 minutes.
Cool down the mixture and grind into a fine paste by adding water.
In the same pan, toss paneer cubes with turmeric powder and salt. Set aside.
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.
Clean the mixie jar with water and add it to the cooked paste. Let the oil separate.
Add full cream milk, garam masala, and salt. Mix well.
Add chopped coriander leaves and mix well. Add the tossed paneer and simmer for 2-3 minutes.
Finish with chopped coriander leaves and crushed kasuri methi. Optionally, drizzle chili oil for extra hotness. Rest for few minutes.
Serve with laccha paratha, jeera rice or pulav.
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Ensure the paste is ground finely for a smooth texture.
Cook the paste on low flame to bring out rich flavours
Use full cream milk , it adds natural richness without needing cream.
What makes this “Nawabi” style?
The use of whole spices, nuts, coconut, and milk creates a rich, mildly sweet, royal-style gravy.
Why is my gravy not creamy?
The paste might not be ground smooth enough or not cooked properly. Always grind fine and cook till oil separates.
How do I keep paneer soft?
Don't over fry the Paneer . Add at the final stage , when gravy is done and simmer for 2 min.
Can I make this recipe vegan?
Yes! Replace paneer with tofu and use coconut milk or cashew milk instead of dairy full cream milk.
How to enhance restaurant-style flavour?
Add a pinch of sugar and a few drops of kewra water or rose water for that royal touch
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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