Paneer Nawabi (Creamy White Gravy Paneer Curry)

Paneer Nawabi is a creamy white gravy paneer curry without tomato. Try this rich, restaurant-style recipe at home easily.

Recipe Source Link:https://www.mygingergarlickitchen.com/paneer-nawabi/

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RECIPE INGREDIENTS

» For the Gravy Base

• 2 tablespoons oil or ghee
• 1.5 teaspoons cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 1 black cardamom
• 2 green cardamoms
• 3-4 cloves
• 4-5 black peppercorns
• 2 medium red onions, peeled
• 1 inch ginger, peeled
• 4-5 garlic cloves, sliced
• 1/4 cup cashews
• 1 tablespoon poppy seeds
• 1 green chili, roughly chopped
• Salt to taste
• 1.5 cups water

» For Paneer Nawabi Curry

• 2 tablespoons oil or ghee
• 2 tablespoons butter
• 1/2 cup yogurt, whisked (room temperature)
• 500g paneer, cut into bite-sized cubes
• 3-4 tablespoons fresh cream
• 3/4 teaspoon white pepper (or black pepper)
• 1 teaspoon cumin powder
• 1 tablespoon kasuri methi, crushed
• 3/4 teaspoon garam masala
• A few saffron strands
• Salt, if needed

RECIPE INSTRUCTIONS

» Preparation

1. Cut the paneer into bite-sized cubes and set aside.
2. Roughly chop the ginger, slice the garlic, and slice the onions.

» Make Base Gravy

1. Heat 2 tablespoons oil or ghee in a pan over medium heat. Add cumin seeds and sauté for a few seconds.
2. After that, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and black peppercorns. Sauté until aromatic.
3. Then add sliced onions and sauté lightly. Do not brown.
4. Add chopped ginger and garlic. Cook for 1-2 minutes until fragrant.
5. Now, add cashews and salt. Sauté for 1 minute.
6. Add green chilies and poppy seeds. Sauté for another minute.
7. Add 1.5 cups water and cook for 5-6 minutes, or until the onions are soft.
8. Turn off the heat and let it cool slightly. Remove the bay leaf and black cardamom.
9. Transfer to a blender and blend into a smooth paste using a little water if needed.
10. For a smoother texture, strain the paste (optional).

» How to Make Paneer Nawabi

1. Heat 2 tablespoons oil and 2 tablespoons butter in the same pan.
2. Add the prepared paste and cook on medium heat until slightly thick and creamy.
3. Lower the heat and add whisked yogurt. Mix continuously to prevent curdling. Cook until the raw smell disappears.
4. Add kasuri methi, white pepper, cumin powder, and adjust salt. Mix well.
5. Cover and cook for 3-4 minutes, stirring occasionally.
6. Then, add paneer cubes and fresh cream. Mix gently.
7. Add garam masala and saffron strands. Stir gently to combine. Add some water if needed to adjust consistency.
8. Cover and simmer for 5-6 minutes, or until the gravy turns rich and oil starts to release.
9. Give it a final mix and transfer to a serving dish.
10. Garnish with kasuri methi, cream, and a light drizzle of chili oil (optional).
11. Serve Paneer Nawabi with butter naan, garlic naan, tandoori roti, or jeera rice. It also pairs well with matar pulao.

RECIPE NOTES

1. Refrigerate in an airtight container for up to 2 days.
2. Reheat gently, adding a splash of water if needed.
3. Always use room temperature yogurt and cook on low heat to prevent curdling.
4. Blend well for a smooth Mughlai-style gravy; straining makes it even silkier.
5. Add a pinch of sugar if needed to balance the richness.