Nawabi paneer curry, mughalai paneer gravy recipe, restaurant style Nawabi paneer gravy recipe-kuzhali samaiyalarai

Nawabi paneer gravy is a rich, tasty, flavourful gravy that goes very well with roti, chapthi, pulao etc. In this gravy we don't use tomatoes and red chilli powder like our other gravies like paneer butter masala.

We use dry nuts like cashews, almonds in this gravy for rich ness and to make the gravy thick. Usually we make white gravys like methi mattar malai by cooking the onion , ginger, garlic in water and then grind. But here we are grind and add the onions and ginger garlic as raw and the add sauté in oil.

Few other side dish recipes for chapatti/roti in our blog are listed below , check if you are interested.

• Channa (Chole/Chickpeas) Masala

• Gobi Butter Masala

• Mushroom Chops

• PalakPaneer Gravy

• Capsicum (Bell pepper Gravy)

• Malai Kofta in white Gravy

• Methi Matar Malai

• Paneer Butter Masala

• Kaju masala

• Koya Paneer Gravy

• Hotel style vegetable kurma

OK, now let’s move on to this recipe.

VIDEO RECIPE:

NAWABI PANEER GRAVY

SOAKING TIME: 10 MINS | PREPARATION TIME: 10 MINS | COOKING TIME: 30 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: NORTH INDIAN

SERVES: 4 PERSONS

INGREDIENTS:

                               

                    100 gram paneer

                    2 tablespooon oil

                    1 tablespoon butter

                    1/2 teaspoon cumin seeds

                    2 bay lef

                    1 inch cinnamom

                    3 cardamom

                    5 cloves

                    4 tablespoon yogurt

                    1/2 cup cream

                    Milk as required(approx 1/4 cup)

                    1 teaspoon garam masala

                    1/2 teaspoon cumin powder

                    1/4 teaspoon pepper powder

                    1/8 teaspoon cardamom powder

                    1 tablespoon kasoori methi

                    1/2 teaspoon sugar

                    saffron  a pinch 

                        

To grind:

                Paste 1:

                    1 inch ginger

                    10 garlic pods 

                    3 green chillis

                Paste 2:

                    10 cashew

                    15 Almonds

                Paste 3:

                    2 medium sized onion 

                                                                        

VIDEO RECIPE:    https://youtu.be/Jk7V7Wgu49o

PREPARATION:

Soak the paneer in hot water for around 15 minutes to make it softer.

Chop 3-4 cashews in to small pieces and keep it ready.

Whisk yogurt into smooth and creamy and keep it ready.

Soak the cashews and almonds in hot water for 30 minutes and then grind into smooth paste(paste 2)

Grind paste 1(ginger garlic and green chilis) and paste 3(onion) and keep them ready.

Soak a pinch of saffron in 2 tablespoon of milk and keep it ready.

Thinly slice 1 medium sized onion and keep it ready

METHOD:

In a pan add 2 tablespoon of oil and sauté the onion till golden brown in medium flame.

then drain from oil and keep it aside.

In the same pan add butter. Then add bay leaf, cardamom, cloves, cinnamon, few chopped cashews

Saute for 30 seconds.

Then add the ground onion paste and sauté in low medium flame for  1 minute.

Then add the ground ginger, garlic green chilli paste and sauté well.

Reduce the heat to low and close with a lid and let the onion, ginger garlic chilli paste to cook.

Open the lid in between and sauté to avoid burning at the bottom.

Once the raw smell goes almost goes off, add the cashew almond paste, and whisked yogurt.

sauté well.

Again cover and cook till the raw smell completely goes off and oil starts to separates.

Now add the garam masala, cumin powder, and saffron soaked milk.

Then add cooking cream and mix well.

Check the consistency and add required milk to make it little pourable.

Mix well.

Then add pepper powder, sugar, cardamom powder and crushed kasoori methi and mix well.

Serve hot with roti/pulao.

NOTES:

• You can saute the paneer in butter before adding into the gravy.
• Instead of milk you can add water too.
• Instead of almonds, 2 or 3 more cashews can be added and grind into paste.
• Don't cook the gravy for long time after adding milk and cream.
• Add milk and cream after the raw smell completely goes off.

STEP BY STEP RECIPE PHOTOS:

In a pan add 2 tablespoon of oil and sauté the onion till golden brown in medium flame.

then drain from oil and keep it aside.

In the same pan add butter. Then add bay leaf, cardamom, cloves, cinnamon, few chopped cashews

Saute for 30 seconds.

Then add the ground onion paste and sauté in low medium flame for  1 minute.

Then add the ground ginger, garlic green chilli paste and sauté well.

Reduce the heat to low and close with a lid and let the onion, ginger garlic chilli paste to cook.

Open the lid in between and sauté to avoid burning at the bottom.

Once the raw smell goes almost goes off, add the cashew almond paste, and whisked yogurt.

sauté well.

Again cover and cook till the raw smell completely goes off and oil starts to separates.

Now add the garam masala, cumin powder, and saffron soaked milk.Then add cooking cream and mix well.

Then add pepper powder, sugar, cardamom powder and crushed kasoori methi and mix well.

Check the consistency and add required milk to make it little pourable.

Mix well.

Serve hot with roti/pulao.