This Paneer Nawabi is a rich and creamy paneer curry made with white onion and cashew gravy. Made without tomatoes, this rich, smooth, and full-of-flavor gravy is prepared with a silky white base that feels just like a restaurant-style dish.
The sauce is smooth and luxurious, and coats every piece of paneer beautifully for that perfect bite.
If you are looking for a no tomato Mughlai-style paneer curry, this recipe is simple, indulgent, and perfect for both everyday meals and special occasions.
A splash deepens vegetarian soups and sauces. It adds savory notes without meat.
Table of contents
About Paneer Nawabi
Nawabi Paneer is a Hyderabadi-style paneer curry without tomatoes. Paneer Nawabi is one of those dishes that feels rich and comforting without being too heavy or overpowering. This creamy paneer curry uses a smooth white gravy made with cashews, poppy seeds, yogurt, fresh cream, and mild spices instead of tomatoes, giving it a subtle, slightly sweet, and luxurious flavor.
When I was young, I wasn’t a big fan of white paneer curries, but then one day my mom made this curry. I was super hungry and tried it, and to my surprise, I actually loved it. It wasn’t a tangy paneer curry like the usual tomato-based gravies.
It solved my craving for something softer, creamier, and more balanced that still felt indulgent.
And after that day, this recipe became a favorite because it tastes very close to a restaurant-style paneer curry, but uses simple ingredients you can easily find at home.
If you enjoy dishes like Afghani paneer or paneer yakhni, this recipe is definitely worth trying. It has that same richness, but with a smoother and more delicate flavor that really lets the paneer shine.
Try it once and it will become your instant favorite.
Why You’ll Love the Recipe
This Paneer Nawabi tastes like restaurant-style paneer curry is super creamy and rich has a smooth white gravy is easy to make at home is made with simple, pantry-friendly ingredients is made without tomatoes is perfect if you want a less tangy curry is mildly spiced and family-friendly is perfect for festive meals can also be served on special occasions pairs beautifully with naan, roti, or rice is easily customizable can be made with variations
Ingredients
Paneer: It is the star ingredient for this recipe. It needs soft paneer cubes, as they absorb the creamy gravy and give that signature soft, melt-in-mouth texture. For best results, use homemade paneer.
Cashews: They form the base of this white gravy paneer, adding much-needed richness, thickness, and a naturally creamy consistency.
Onion: Onions add mild sweetness and body to the gravy, which helps balance the richness of the dish.
Ginger and Garlic: These bring depth and aroma without overpowering the delicate flavor of the white gravy. You can also use ginger garlic paste in this recipe.
Cream: Fresh cream gives the curry its smooth, luxurious finish and enhances the overall richness of this gravy.
Yogurt: You will need plain yogurt to add a slight tang, and it also helps balance the richness. However, if you don’t like yogurt, it can be skipped for a milder flavor.
Whole Spices: This recipe uses whole spices like bay leaf, cardamom, and cloves to add warm, aromatic notes typical of a Mughlai paneer curry.
Spices: This recipe doesn’t need many spices. Mild spices like cumin powder, white pepper powder, garam masala powder, and kasuri methi keep the curry flavorful yet balanced. These simple spices keep it flavorsome without overpowering the creamy base.
Oil/Ghee and Butter: You will need oil or ghee and butter for cooking the gravy base and paneer curry. They enhance the richness and depth of flavor of this curry.
Salt: Used to balance and bring all the flavors together. You can use any salt of your choice.
How to Make Paneer Nawabi Curry
Making white paneer curry is very simple and easy.
To make this recipe, start by cooking the base. For making the base, heat oil or ghee in a pan. Add cumin seeds and whole spices, and sauté until fragrant to release their aroma. Then add onions and cook until soft and lightly golden. Then add ginger and garlic and sauté until aromatic. After that, add cashews and salt and cook for 1 minute. Then add green chili and poppy seeds and sauté. Lastly, add water and cook until onions are soft.
Now, let the mixture cool slightly. Remove bay leaf and black cardamom, and keep the other spices. Then blend into a smooth paste with a little water. This step is key to achieving a silky white gravy. Once smooth, strain it through a sieve.
Heat oil and butter in a pan, then return the prepared paste to the pan, and cook on low heat until it thickens and begins to release oil. Lower the heat and add whisked yogurt, and cook on low heat while stirring continuously until the raw smell from the yogurt is gone. Cooking on low heat helps keep the gravy smooth and prevents splitting.
Then add kasuri methi, cumin powder, and white pepper powder. After that, add paneer and cream and mix well. Lastly, add garam masala powder and saffron strands, and add water to adjust the consistency.
Cover and simmer gently so the paneer absorbs the flavors. Garnish with a drizzle of cream or chopped nuts and serve hot with naan, rice, or tandoori roti.
Variations
Mughlai Paneer Curry Style
For this version, along with saffron strands, add some cardamom or a drop of rose water for a more royal and aromatic flavor.
Shahi Paneer White Gravy
If you love shahi paneer, then you can make a white gravy variation by increasing the cream slightly and adding a pinch of sugar for a richer, slightly sweeter variation.
No Onion Version
For a no onion garlic paneer curry, skip onions and rely on cashews and yogurt for a smoother, lighter gravy base.
Vegan Version
For a vegan version, swap paneer with tofu and use plant-based cream, vegan butter, and vegan yogurt to make a dairy-free version.
Serving Suggestions
This Paneer Nawabi tastes best when served hot with butter naan or garlic naan.
You can also pair it with jeera rice, paneer pulao, plain basmati rice, or even Hyderabadi Veg Biryani, for a comforting meal to balance the richness.
You can also serve it as a part of an Indian thali with a side of fresh laccha onion salad, matar pulao, pomegranate raita, or palak chole.
It is also ideal for weekend meals, dinner parties, or festive spreads. So serve it any way you like, it will shine on every dinner table.
Storage Suggestions
You can store leftovers in an airtight container in the refrigerator for up to 2 days. To serve, reheat gently on low heat in a pan or in the microwave. Add a splash of water or milk if needed to adjust the consistency.
To keep it soft and tender, just heat it until warm. Avoid overcooking paneer while reheating, or it might break.
Tips & Tricks to Make the Best Paneer Nawabi
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Paneer: Use soft paneer for making the best-tasting curry. If your paneer is firm, soak it in warm water for 10 minutes before adding it to the curry. This soaking helps keep it soft, juicy, and prevents it from turning chewy while cooking.
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Cashews: Use fresh, good-quality cashews. Make sure to blend them into a completely smooth paste for the best texture. Even slightly coarse cashew paste can make the gravy feel grainy instead of silky.
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Heat: Always cook the gravy on medium heat. High heat can split the gravy and affect the smooth, creamy consistency of the white sauce.
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Yogurt: Use room temperature yogurt. Whisk it well and add it on low heat while stirring continuously. Constant stirring prevents curdling and keeps the gravy smooth.
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Cream: Add cream at the end and avoid boiling the curry after adding it. I used full-fat cream, but you can also use low-fat cream.
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Spices: Make sure to keep the spices mild to maintain the signature white gravy flavor. Too many strong spices can overpower the delicate, creamy taste, so keep them subtle for the best experience.
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Consistency: Add water gradually to the gravy while cooking to control the thickness. The gravy should be smooth and slightly thick so it coats the paneer nicely, but it shouldn’t be too thin.
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Flavor Balance: If you like, you can add a small pinch of sugar to enhance the overall flavor of this curry. It balances the richness and brings out the subtle sweetness of the gravy.
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Oil Release: Always cook the gravy until you see slight oil separation on the sides. This shows that the base is well-cooked and the flavors are properly developed.
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Poppy Seeds: They add a rich and nutty texture. You can also use melon seeds in this gravy.
FAQ
Can I make paneer curry without tomatoes?
Yes, this recipe is specifically designed as a paneer curry without tomato, using cashews and cream to create a rich white gravy.
What is white gravy paneer made of?
It is made using cashews, onions, cream, and mild spices instead of tomatoes.
Is paneer nawabi the same as shahi paneer?
They are similar, but paneer nawabi has a more delicate and creamy white gravy compared to traditional versions. Also, this Hyderabadi-style Paneer Nawabi totally relies on white gravy, but shahi paneer also has tomato puree if it is not a white shahi paneer.
How to make creamy paneer curry at home?
Use cashew paste, full-fat cream, butter, and cook on low heat to achieve a smooth, rich, and creamy texture.
Paneer Nawabi (Creamy White Gravy Paneer Curry) (Step-by-step photo instructions)
Preparation
- Cut the paneer into bite-sized cubes and set aside.
- Roughly chop the ginger, slice the garlic, and slice the onions.
Make Base Gravy
- Heat 2 tablespoons oil or ghee in a pan over medium heat. Add cumin seeds and sauté for a few seconds.
- After that, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and black peppercorns. Sauté until aromatic.
- Then add sliced onions and sauté lightly. Do not brown.
- Add chopped ginger and garlic. Cook for 1–2 minutes until fragrant.
- Now, add cashews and salt. Sauté for 1 minute.
- Add green chilies and poppy seeds. Sauté for another minute.
- Add 1.5 cups water and cook for 5–6 minutes, or until the onions are soft.
- Turn off the heat and let it cool slightly. Remove the bay leaf and black cardamom.
- Transfer to a blender and blend into a smooth paste using a little water if needed.
- For a smoother texture, strain the paste (optional).
How to Make Paneer Nawabi
- Heat 2 tablespoons oil and 2 tablespoons butter in the same pan.
- Add the prepared paste and cook on medium heat until slightly thick and creamy.
- Lower the heat and add whisked yogurt. Mix continuously to prevent curdling. Cook until the raw smell disappears.
- Add kasuri methi, white pepper, cumin powder, and adjust salt. Mix well.
- Cover and cook for 3–4 minutes, stirring occasionally.
- Then, add paneer cubes and fresh cream. Mix gently.
- Add garam masala and saffron strands. Stir gently to combine. Add some water if needed to adjust consistency.
- Cover and simmer for 5–6 minutes, or until the gravy turns rich and oil starts to release.
- Give it a final mix and transfer to a serving dish.
- Garnish with kasuri methi, cream, and a light drizzle of chili oil (optional).
- Serve Paneer Nawabi with butter naan, garlic naan, tandoori roti, or jeera rice. It also pairs well with matar pulao.
Recipe Card
Paneer Nawabi (Creamy White Gravy Paneer Curry) [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 420 calories | 1 |
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
INSTRUCTIONS:
Preparation
- Cut the paneer into bite-sized cubes and set aside.
- Roughly chop the ginger, slice the garlic, and slice the onions.
Make Base Gravy
- Heat 2 tablespoons oil or ghee in a pan over medium heat. Add cumin seeds and sauté for a few seconds.
- After that, add bay leaf, cinnamon, black cardamom, green cardamoms, cloves, and black peppercorns. Sauté until aromatic.
- Then add sliced onions and sauté lightly. Do not brown.
- Add chopped ginger and garlic. Cook for 1–2 minutes until fragrant.
- Now, add cashews and salt. Sauté for 1 minute.
- Add green chilies and poppy seeds. Sauté for another minute.
- Add 1.5 cups water and cook for 5–6 minutes, or until the onions are soft.
- Turn off the heat and let it cool slightly. Remove the bay leaf and black cardamom.
- Transfer to a blender and blend into a smooth paste using a little water if needed.
- For a smoother texture, strain the paste (optional).
How to Make Paneer Nawabi
- Heat 2 tablespoons oil and 2 tablespoons butter in the same pan.
- Add the prepared paste and cook on medium heat until slightly thick and creamy.
- Lower the heat and add whisked yogurt. Mix continuously to prevent curdling. Cook until the raw smell disappears.
- Add kasuri methi, white pepper, cumin powder, and adjust salt. Mix well.
- Cover and cook for 3–4 minutes, stirring occasionally.
- Then, add paneer cubes and fresh cream. Mix gently.
- Add garam masala and saffron strands. Stir gently to combine. Add some water if needed to adjust consistency.
- Cover and simmer for 5–6 minutes, or until the gravy turns rich and oil starts to release.
- Give it a final mix and transfer to a serving dish.
- Garnish with kasuri methi, cream, and a light drizzle of chili oil (optional).
- Serve Paneer Nawabi with butter naan, garlic naan, tandoori roti, or jeera rice. It also pairs well with matar pulao.
Watch Full Recipe Video:
NOTES:
- Refrigerate in an airtight container for up to 2 days.
- Reheat gently, adding a splash of water if needed.
- Always use room temperature yogurt and cook on low heat to prevent curdling.
- Blend well for a smooth Mughlai-style gravy; straining makes it even silkier.
- Add a pinch of sugar if needed to balance the richness.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/paneer-nawabi/
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