Paneer Nazakat Recipe – How to make Paneer Nazakat Recipe
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Preparation Time
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Cooking Time
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Total Time
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Making
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15 mins
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30 mins
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45 mins
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4 servings
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Ingredients:
- 400gms Cottage Cheese
- 2 tbsp Tomato Puree
- 2 Green chillies
- 1tsp Ginger finely chopped
- 1 tbsp Raisins
- 1tbsp Cashewnuts chopped
- 1/4 tsp Turmeric powder
- 1/4 tsp Kashmiri red chilli powder + for sprinkling
- Salt to taste
- Green cardamom powder a pinch
- 10-12 Whole cashew nuts
For Gravy
- 1 tbsp Oil
- 2 Bay leaves
- 3-4 Green cardamoms 3-4
- 2 Black cardamoms
- 1/2 inch Cinnamon
- 2-3 Cloves
- 1tbsp Ginger-garlic paste
- 3 Tomatoes pureed 3 medium
- 2 Green chillies
- 1 tbsp Coriander powder
- 1/2 Red chilli powder
- 1/4 tsp Turmeric powder
- 2 tsp Shahi paneer masala
- 3 tbsp Cashewnut paste
- 2 tbsp Yogurt
- Salt to taste
- 3tbsp Browned onion paste
- 1/4 cup Fresh cream + 1 tsp
- Green cardamom powder a pinch
- 1/2 tsp Kewra water
How to make Paneer Nazakat Recipe:
- Cut paneer into 1½ inch cubes.
- Scoop out little paneer from the middle of each cube.
- Place the scooped out paneer on a plate, and crumble it.
- Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan.
- Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
- Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
- Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top.
- Sprinkle some red chilli powder on top.
- Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
- To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
- Roughly chop green chillies and add.
- Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
- Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
- Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
- Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream.
- Serve hot with rice or phulka.