Paneer Nazakat

Paneer cubes stuffed with dry fruit mixture and served with rich and delicious gravy. This recipe is from FoodFood TV channel

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Paneer Nazakat
Main Ingredients Cottage Cheese, Tomato Puree
Cuisine Hyderabadi
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Difficult
Others Veg

Ingredients list for Paneer Nazakat

  • 400 grams Cottage Cheese
  • 2 tablespoons Tomato Puree
  • 2 Green chillies
  • 1 teaspoon Ginger finely chopped
  • 1 tablespoon Raisins
  • 1 tablespoon Cashewnuts chopped
  • 1/4 teaspoon Turmeric powder
  • 1/4 tsp + for sprinkling Kashmiri red chilli powder
  • to taste Salt
  • a pinch Green cardamom powder
  • 10-12 Whole cashewnuts
  • For the gravy
  • 1 tablespoon Oil
  • 2 Bay leaves
  • 3-4 Green cardamoms
  • 2 Black cardamoms
  • 1/2 inch Cinnamon
  • 2-3 Cloves
  • 1 tablespoon Ginger-garlic paste
  • 3 medium Tomatoes pureed
  • 2 Green chillies
  • 1 tablespoon Coriander powder
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoons Shahi paneer masala
  • 3 tablespoons Cashewnut paste
  • 2 tablespoons Yogurt
  • to taste Salt
  • 3 tablespoons Browned onion paste
  • 1/4 cup + 1 tsp Fresh cream
  • Green cardamom powder a pinch
  • 1/2 tsp Kewra water


  1. 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.
  2. 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.
  3. Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
  4. Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
  5. 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.
  6. 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.
  7. Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
  8. Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
  9. Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
  10. Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.

Nutrition Info

Calories 2045
Carbohydrates 44.4
Protein 91.2
Fat 167