Nawabi Paneer Curry is a rich and creamy dish that combines soft cubes of paneer with a smooth, flavorful sauce made from nuts, cream, and aromatic spices. This curry has a royal touch, with a mild yet deeply satisfying taste that’s perfect for anyone who enjoys Indian flavors without too much heat.
I love making Nawabi Paneer Curry when I want something special but still comforting. The creamy texture and subtle spices always remind me of festive dinners and family gatherings. One tip I have is to gently fry the paneer cubes before adding them to the curry – it makes them firmer and adds a nice bit of texture.
This curry goes wonderfully with warm naan or fragrant basmati rice. I often serve it with a simple cucumber salad or some pickles on the side to balance the richness. It’s one of those dishes that makes everyone smile and ask for seconds, so it’s a great recipe to keep in your regular rotation.
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Key Ingredients & Substitutions for Nawabi Paneer Curry
Paneer: This is the star of the dish. Use fresh paneer for soft texture. If unavailable, firm tofu works well, though the flavor is milder.
Cashew & Melon Seeds: These make the curry creamy and rich. You can skip melon seeds or replace them with more cashews or even almonds.
Yogurt & Cream: Yogurt adds tang while cream brings richness. For a lighter version, use low-fat yogurt and skip or reduce cream.
Black Sesame Seeds: They add a unique nutty flavor and texture. If you can’t find them, white sesame seeds are okay.
How Do You Make the Curry Creamy Without Curdling?
Curdling happens when yogurt or cream cooks on high heat. To avoid this:
- Lower the heat before adding whisked yogurt.
- Add yogurt slowly, stirring constantly.
- Don’t boil the curry once cream is added; just warm gently.
This keeps the gravy smooth and velvety, perfect for Nawabi Paneer Curry.
Equipment You’ll Need
- Non-stick or heavy-bottomed pan – helps cook the curry evenly without sticking or burning.
- Blender or food processor – essential to make the smooth nut paste that gives the curry its creamy texture.
- Wooden spoon or spatula – lets you stir the sauce gently without scratching your pan.
- Knife and chopping board – for chopping onions, green chilies, and cilantro easily.
- Measuring cups and spoons – to keep your spice and cream amounts just right for consistent flavor.
Flavor Variations & Add-Ins
- Swap paneer with tofu for a vegan-friendly twist; press tofu well to get firmer texture.
- Add sautéed mushrooms or green peas for extra veggies and a slight sweetness.
- Use almond or cashew cream instead of dairy cream to make it lighter and nutty.
- Add a pinch of saffron soaked in warm milk for a subtle floral aroma and royal touch.
How to Make Nawabi Paneer Curry?
Ingredients You’ll Need:
Main Ingredients:
- 250 grams paneer (Indian cottage cheese), cut into cubes
- 2 tablespoons ghee or oil
- 1 tablespoon black sesame seeds (til)
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup cashew nuts
- 1/4 cup melon seeds (magaz) or pumpkin seeds (optional)
- 1/2 cup fresh cream
- 1/2 cup yogurt, whisked
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt, to taste
- 1/4 cup fresh cilantro (coriander leaves), chopped
- 1/2 cup water (adjust as needed)
- 1 teaspoon cumin seeds
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 25 to 30 minutes to cook. So, you’ll have your Nawabi Paneer Curry ready in around 40 to 45 minutes from start to finish — just enough time to get everything perfectly saucy and creamy.
Step-by-Step Instructions:
1. Fry the Paneer:
Heat a tablespoon of ghee or oil in a pan over medium heat. Lightly fry the paneer cubes until they are golden on all sides. Once done, remove them and set aside.
2. Toast Seeds and Cook Onions:
In the same pan, add cumin seeds and black sesame seeds. Toast them lightly until you smell their lovely aroma. Then, add the chopped onions and sauté until they become translucent.
3. Add Aromatics and Nut Paste:
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes, till the raw smell disappears. Meanwhile, grind cashew nuts and melon or pumpkin seeds (if using) with a little water to form a smooth paste. Add this paste to the pan and cook on low heat for 2-3 minutes, stirring constantly to prevent sticking.
4. Spice it Up and Add Yogurt:
Mix in turmeric, red chili powder, coriander powder, and salt. Stir well. Lower the heat and slowly add the whisked yogurt, stirring continually so it doesn’t curdle.
5. Simmer the Curry:
Add water to adjust the gravy’s thickness to your liking. Let the curry simmer gently for 5 minutes on low heat.
6. Finish Up:
Add the fried paneer cubes and sprinkle garam masala over the curry. Mix gently to coat the paneer. Then, stir in fresh cream and cook for another 2 minutes — be careful not to boil after adding the cream.
7. Garnish and Serve:
Sprinkle chopped cilantro on top. Serve your creamy Nawabi Paneer Curry hot with naan, roti, or steamed basmati rice. Enjoy this delicious, royal dish!
Can I Use Frozen Paneer for Nawabi Paneer Curry?
Yes, you can use frozen paneer, but be sure to thaw it completely in the fridge before cooking. Pat it dry to remove excess moisture for better frying and texture.
How Can I Make Nawabi Paneer Curry Vegan?
Substitute paneer with firm tofu and replace fresh cream and yogurt with coconut cream or cashew cream. Use plant-based yogurt to keep the creamy texture without dairy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Curry Ahead of Time?
Absolutely! The flavors actually develop better if made a few hours ahead. Just refrigerate after cooking and warm it slowly before serving, adding a splash of water or cream if needed.
