Nawabi Paneer Recipe | The #royalrecipe of Paneer

Nawabi Paneer is a creamy Paneer recipe favored by the nawabs of India. The main ingredients in gravy include Almonds, cashews, Melon seeds and other Indian spices. Nawabi Paneer is a unique dish however not very distant from the other creamy Paneer delicacies.

nawabi paneer recipe

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Nawabi Paneer Recipe

nawabi paneer recipe

Nawabi Paneer is an improvised version of the very loved Shahi Paneer dish, popular in India, Pakistan, Bangladesh and other parts of South Asia.

  • Prep Time35 min
  • Cook Time35 min
  • Perform Time5 min
  • Total Time1 hr 15 min
  • Yield1 Plate Nawabi Paneer
  • Serving Size3 Servings
  • Energy521 cal
  • Total Cost₹150
  • DifficultyIntermediate
  • Best for SeasonSuitable throughout the year
  • Cuisine
  • Course
  • Cooking Method
    • Boiling
  • Suitable for Diet
    • Halal
    • Hindu
    • Vegetarian


All Ingredients

  • 250 grams Paneer
  • 2 Onions
  • 7 cloves Garlic
  • 1/2 Ginger ((0.5 inches))
  • 2 Green Cardamoms
  • 3 Cloves
  • 1 stick Cinnamon
  • 1 teaspoon Cumin Seeds
  • 8 Cashew Nuts
  • 2 Bay Leaves
  • 1/2 teaspoon Black Pepper Powder
  • 8 Almonds
  • 3 tablespoons Poppy Seeds
  • 2 tablespoons Melon Seeds
  • 1 pinch Dried Fenugreek Seeds
  • 1 cup Milk
  • 1/2 teaspoon Kewra Water
  • 1/4 teaspoon Meetha Attar
  • 2 tablespoons Ghee (Clarified Butter)


Pre-cooking preparations


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

Final Preparation


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

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  • Serving Size3 Servings
  • Amount per serving
  • Calories521
  • % Daily Value*Standard DV
  • Total Fat40.5 g78 g51.92%
  • Saturated Fat18.8 g20 g94%
  • Cholesterol91 mg300 mg30.33%
  • Sodium918 mg2300 mg39.91%
  • Total Carbohydrate26.3 g275 g9.56%
  • Dietary Fiber4 g28 g14.29%
  • Total Sugars10.4 g
  • Protein26.8 g50 g53.6%
  • Calcium908 mg1300 mg69.85%
  • Iron3 mg18 mg16.67%
  • Potassium442 mg4700 mg9.4%
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