Nawabi Paneer Curry

Nawabi Paneer Curry  is a lip smacking Hyderabadi dish, with a rich base of coconut and cashew nut gravy with lightly pan roasted paneer triangles. The addition of green peas and red bell pepper in the dish adds a lovely crunch along with the soft paneer, all of which is dunked in a smooth creamy gravy. 

Ingredients

• 300 grams paneer ( cottage cheese)  , cut into triangles 
• 1 teaspoon Lemon juice
• Salt , to taste 
• 1/2 teaspoon Cumin powder (Jeera)
• 1/2 teaspoon Chaat Masala Powder
• 1/2 teaspoon Black pepper powder
• 1/2 teaspoon Sunflower Oil
• 1/2 cup Fresh coconut , grated 
• 6 Whole cashews , soaked in hot water 
• 2 Green Chillies
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 2 Cardamom (Elaichi) Pods/Seeds
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 cup Water
• 1 tablespoon Ghee
• 2 Onions , finely chopped 
• 6 cloves Garlic , finely chopped 
• 1 inch Ginger , finely chopped 
• 1/2 cup Green peas (Matar) , boiled 
• 1 Red Bell pepper (Capsicum) , cut into cubes 
• 1/3 cup Coriander (Dhania) Leaves , finely chopped 
• Salt , to taste 
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Black pepper powder
• 1 cup Coconut milk
• 1/3 cup Water

How to make Nawabi Paneer Curry Recipe

1. To begin making the Nawabi Paneer Curry Recipe , in a mixing bowl combine the paneer triangles along with lemon juice, salt, cumin powder, chaat masala, black pepper powder and cooking oil. Mix well and set aside for about 20 minutes. 
2. Next, heat a skillet on medium flame, drizzle some oil and place the paneer triangles on it. Cook on both sides for about a minute each side, till it gets a light brown colour. 
3. Remove from the skillet transfer it into a bowl and set aside. 
4. *To make the Nawabi Curry Masala
5. To make the ground masala for the Nawabi Paneer Curry, in a mixer jar combine  fresh coconut, soaked and drained cashew-nuts, green chillies, cinnamon, cloves, cardamoms, cumin seeds, water. 
6. Grind to a smooth paste and set aside. 
7. To get ahead and make the Nawabi Paneer Curry, heat a kadai with ghee on medium-low flame, add the ginger, garlic and saute for a few seconds, then add the chopped onions and continue to cook until the onions turn transparent. This will take about 3-4 minutes. 
8. To this kadai add the freshly ground Nawabi Curry Masala, salt, turmeric powder, black pepper powder, and cook the masala gravy. Cook it for about 5 minutes. 
9. Next in, add the coconut milk and combine it well into the masala in the kadai. 
10. Now add the peas, bell pepper, water, coriander leaves and bring it to a boil. Turn off the flame, transfer the Nawabi Curry into a serving dish and top with the cooked paneer pieces.