Nawabi Paneer Curry Recipe | Nawabi Paneer - Easy Paneer Gravy Recipe

Nawabi Paneer | Nawabi Style Paneer Curry is a rich, flavorful and delicious coconut based Paneer Gravy that pairs well with Naan, Rotis, Paratha or even with Pulao/Biryani.

I Know that cooking and baking are therapeutic and it really helps to lower stress and keep our body and mind active but haven't started cooking or baking any special recipes for blog and only sharing the recipes in my drafts.

Even though I love cooking and baking I am not doing anything creatively. Some days are really bad and affect my mind badly and some days are OK, On one such day I pushed myself to cook a new recipe that I haven't tried or tasted before. After a long search I finally decided to cook this Nawabi Paneer recipe, as this paneer gravy is loaded with full of flavor and rich. First time cooked Paneer in coconut based gravy and it turned out so good. We all liked it a lot. If you are bored with your regular Paneer Recipes just try this Nawabi Paneer for a change and I am sure you will not be disappointed.

Nawabi Paneer Curry Recipe

Recipe Source : Monsoon Spice

Prep Time : 15 Minutes | Cook Time : 20 Minutes

Recipe Category : Side Dish | Recipe Course : Indian

Serves  4

---

Ingredients

1. Paneer   100 gm(cut into small cubes)
2. Green Peas    1/3 cup(fresh or frozen)
3. Onion   1 med(finely chopped)
4. Cilantro    3-4 tbsp(finely chopped)
5. Ginger Garlic Paste    1/2 tsp
6. Cilantro   a tiny pinch
7. Coconut Milk    1/2 cup
8. Oil   2-3 tsp
9. Bay leaf   1 no.

To Grind

1. Coconut    1/3 cup(grated)
2. Cashew nut   8 no.
3. Green Chilli   2-3 no.
4. Cinnamon  1" stick
5. Clove   2-3 no.
6. Cardamom  1 no.
7. Cumin seeds   1/4 tsp

Method

• First soak the cashew nuts in warm water for 10 minutes and then grind the soaked cashews along with grated coconut, green chilli, cinnamon, clove, cardamom and cumin seeds to a fine paste using little water and keep aside.
• Then heat oil in a pan, when it is hot add the cut paneer cubes and stir fry until it turns golden brown on all sides, once done remove from the pan and transfer it to a bowl containing warm water and let the fried paneer to rest until use.
• Now to the same pan, add bay leaf fry it then add finely chopped onions, saute until it turns soft and translucent. 
• After that add ginger garlic paste and saute until raw smell leaves.
• Then add the ground coconut-cashew paste, turmeric powder and saute for 2-3 minutes in medium heat.
• And then add coconut milk, finely chopped cilantro, enough water, salt and stir everything well and let it cook covered for 6-7 minutes.
• Now add fried paneer pieces, green peas and cook covered for another 2 minutes and lastly add some finely chopped cilantro and switch off the stove.
• That's it..Rich and flavorful Nawabi Paneer Curry ready. 

Notes:
you can also add coconut milk up to 1 cup for the above recipe but I used only 1/2 cup freshly extracted coconut milk.
Because of cashew paste the gravy tend to thicken and tastes rich so adjust the consistency accordingly.
Adding finely chopped cilantro gives unique flavor and taste to the curry.