How to make Paneer Nazakat -

Paneer cubes stuffed with dry fruit mixture and served with rich and delicious gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cottage Cheese, Tomato Puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

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For more recipes related to Paneer Nazakat checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Jain Dal Dhokli Chana Dal Subzi Dhaabe Ki Sabzian Paneer Babycorn Balchao

Paneer Nazakat

Paneer Nazakat Recipe Card

Print

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Paneer Nazakat Recipe

  • Cottage Cheese 400 grams

  • Tomato Puree 2 tablespoons

  • Green chillies 2

  • Ginger finely chopped 1 teaspoon

  • Raisins 1 tablespoon

  • Cashewnuts chopped 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Kashmiri red chilli powder 1/4 tsp + for sprinkling

  • Salt to taste

  • Green cardamom powder a pinch

  • Whole cashewnuts 10-12

  • For the gravy

  • Oil 1 tablespoon

  • Bay leaves 2

  • Green cardamoms 3-4

  • Black cardamoms 2

  • Cinnamon 1/2 inch

  • Cloves 2-3

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes pureed 3 medium

  • Green chillies 2

  • Coriander powder 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Shahi paneer masala 2 teaspoons

  • Cashewnut paste 3 tablespoons

  • Yogurt 2 tablespoons

  • Salt to taste

  • Browned onion paste 3 tablespoons

  • Fresh cream 1/4 cup + 1 tsp

  • Green cardamom powder a pinch

  • Kewra water 1/2 tsp

Method

Step 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.

Step 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.

Step 3

Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.

Step 4

Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.

Step 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.

Step 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.

Step 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.

Step 8

Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.

Step 9

Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.

Step 10

Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.