Nawabi Paneer Recipe | The #royalrecipe of Paneer

Using a mortar and pestle, crush two cardamoms, three cloves, and one medium cinnamon bark together

In separate bowls, soak two tablespoons of poppy seeds, eight almonds, and eight cashew nuts for twelve hours

Once the almonds, cashews, and poppy seeds have been soaked for half an hour, place all of them (along with the water they were soaked in) in a grinder jar

Make a runny paste by grinding two tablespoons of Melon seeds (not soaked)

Separately, grind the onion slices into a paste in a grinder

Blend a quarter cup of milk with half a teaspoon of kewra water, a quarter teaspoon of Meetha Attar and a pinch of saffron in a small bowl

On the stove, light a gas burner and place a wok on it. Add two tablespoons of ghee and one teaspoon of cumin seeds

Place 2 Bay leaves and the crushed spices (we used a mortar & pestle) together and mix

After that, add the onion paste, mix well, and cook until it starts to turn light brown

Then, add the Ginger Garlic paste and stir well. Allow it to cook for 7 to 8 minutes covered with a lid

Remove the lid after 7 to 8 minutes. The ingredients would at this stage, appear semi-cooked

Add the Cashew Almond paste and mix together. Cover the wok with a lid and let it cook for another five minutes

After 5 minutes take the lid off and add one cup of Milk to mix together

Now add half a teaspoon of Black Pepper powder, Salt (as per taste) and stir well

Then, put the Saffron and Milk mixture in the gravy and stir gently. Cover with a lid to cook for another 10 minutes

When the gravy appears cooked after 10 minutes, take off the lid. You can add the Paneer cubes now into the mix

Coat the Paneer cubes gently with the gravy. Add a pinch of Fenugreek leaves and stir gently

After a couple of minutes, Nawabi Paneer should be ready to serve