Nawabi Paneer Curry

For the gravy base:

½ litre Water

4 large Garlic cloves

1 inch Ginger

½ cup Cashew nuts

1 tbsp Khus khus (Poppy seeds) (optional)

4 - 5 Green chillies

3 medium Onions, roughly chopped

For cooking:

½ cup Ghee

500g Paneer, cut into 1-inch cubes & shallow fried

1 cup Milk

½ tsp Garam masala

Salt to taste

1 tsp Kasuri methi

½ cup Fresh cream

1 tsp Chili flakes (optional, for garnish)

2 tbsp Coriander, finely chopped (for garnish)

In a vessel, boil garlic, ginger, cashews, khus khus, green chillies, and onions in ½ litre water with salt. Once onions are translucent, cook for 5–6 mins more. Cool and grind into a fine paste. Heat ½ cup ghee, add the paste, and sauté for 4–5 mins. Meanwhile, shallow fry paneer cubes until golden. Add 1 cup milk to the gravy, then garam masala, salt, kasuri methi, and cream. Cook on low flame till creamy. Add the fried paneer, mix gently, and switch off the flame. Garnish with chili flakes and coriander.