Nawabi Paneer Curry is a rich and creamy dish that really makes paneer shine. This curry is loaded with soft paneer cubes simmered in a thick, flavorful gravy made with nuts, cream, and aromatic spices. Every bite offers a smooth texture balanced with a gentle spice that feels just right without overpowering the paneer’s mild taste.
I love making Nawabi Paneer Curry when I want to treat myself or impress friends. It feels special but isn’t complicated to make, which is a big win in my kitchen. One little tip I always follow is to lightly pan-fry the paneer before adding it to the curry. It helps the pieces stay firm and adds a lovely subtle crispness that I think makes the dish even better.
This curry goes perfectly with warm naan or soft basmati rice, soaking up the creamy sauce in the best way possible. I usually serve it with a simple salad or some pickled onions on the side to cut through the richness. It’s the kind of meal that brings everyone to the table for seconds and even thirds, and I always feel happy cooking it because it’s such a crowd-pleaser.
Key Ingredients & Substitutions
Paneer: Fresh paneer is a must for this curry. If you can’t find it, firm tofu can work as a substitute for a similar texture and protein content.
Cashew Nuts: Cashews give a creamy, nutty base for the gravy. Almonds or macadamia nuts make good substitutes if you have a nut allergy-free option.
Yogurt & Cream: Yogurt adds slight tanginess while cream brings richness. You can use coconut milk or cashew cream for a dairy-free version.
Kasuri Methi (dried fenugreek leaves): This herb adds unique aroma and bitterness. Fresh fenugreek leaves work well but add a smaller amount.
How Can I Avoid Paneer Becoming Soggy or Rubbery?
Paneer texture makes a big difference in this dish. To keep paneer tender but firm:
- Lightly pan-fry paneer cubes in a little ghee or oil until golden on edges. This seals the outside and reduces sogginess.
- Don’t cook paneer in boiling curry for too long—it can get rubbery. Add it near the end and simmer gently.
- If reusing leftover paneer, freshen it by a quick pan sizzle before adding to curry.
Equipment You’ll Need
- Non-stick frying pan – perfect for lightly pan-frying paneer cubes without sticking or breaking.
- Blender or food processor – to make smooth cashew nut paste easily and quickly.
- Medium saucepan or deep skillet – roomy enough for simmering the curry without spilling.
- Wooden spoon or silicone spatula – gentle on pans and great for stirring creamy gravy.
- Measuring spoons and cups – to get your spices and yogurt just right for balanced flavors.
Flavor Variations & Add-Ins
- Swap paneer with firm tofu for a vegan-friendly twist that still soaks up the rich gravy nicely.
- Add sautéed mushrooms for earthiness and extra texture.
- Mix in spinach or fenugreek leaves (methi) for a fresh, green flavor boost.
- Include a pinch of nutmeg or mace for a warm, aromatic layer in the curry.
How to Make Nawabi Paneer Curry?
Ingredients You’ll Need:
For The Paneer Curry:
- 250 grams paneer, cut into cubes
- 2 tablespoons ghee or oil
- 1 medium onion, thinly sliced
- 1/2 cup fresh green peas
- 1 tablespoon ginger-garlic paste
- 2 green chilies (adjust to taste)
- 10 cashew nuts
- 1/4 cup yogurt, whisked
- 1/4 cup fresh cream
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- Fresh coriander or dill leaves for garnish
- Water as needed
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. Make sure you soak the cashew nuts for 10 minutes before blending them into a paste. Overall, you can have the curry ready in about 30 minutes!
Step-by-Step Instructions:
1. Prepare and Pan-Fry the Paneer:
Start by heating 1 tablespoon of ghee or oil in a pan. Lightly pan-fry the paneer cubes until they turn golden on the edges. This keeps them firm and adds a nice texture. Once done, take them out and keep aside.
2. Make Cashew Nut Paste:
Soak the cashew nuts in warm water for 10 minutes. Then, blend them into a smooth paste using a little water. This paste will make your gravy rich and creamy.
3. Cook the Base of the Curry:
In the same pan, add the remaining ghee or oil. Sauté the thinly sliced onions until they turn soft and golden brown. Add ginger-garlic paste and green chilies, cooking for 1-2 more minutes until fragrant.
4. Add Spices and Cashew Paste:
Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for a minute to release their flavors. Then add the cashew paste, stirring often for 2-3 minutes so the mixture doesn’t stick to the pan.
5. Incorporate Yogurt and Peas:
Lower the heat and slowly stir in the whisked yogurt. Keep stirring carefully so the yogurt doesn’t curdle. Add fresh green peas and enough water to make a nice gravy. Cover and simmer for about 5 minutes until the peas are tender.
6. Finish the Curry:
Gently stir in the pan-fried paneer cubes. Add fresh cream, garam masala, black pepper powder, and kasuri methi. Cook on low heat for 3-4 minutes, making sure not to boil it hard so the cream remains smooth.
7. Garnish and Serve:
Adjust the salt and spice according to your taste. Garnish the curry with fresh coriander or dill leaves and some whole green chilies for a fresh look and mild heat. Serve your Nawabi Paneer Curry hot with naan, roti, or basmati rice.
Can I Use Frozen Paneer for Nawabi Paneer Curry?
Yes, you can use frozen paneer, but make sure to thaw it completely and pat it dry before pan-frying. This helps maintain a good texture and prevents excess moisture in the curry.
How Can I Make This Dish Vegan?
Use firm tofu instead of paneer and replace yogurt and cream with coconut yogurt and coconut cream or cashew cream for a delicious dairy-free version.
Can I Prepare Nawabi Paneer Curry Ahead of Time?
Absolutely! You can make the curry a day ahead and store it in the fridge. Reheat gently on the stove before serving, adding a splash of water or cream if the gravy thickens too much.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally for even warming.
