Paneer Nazakat recipe | Nazakat-e-paneer recipe

19 Aug Paneer Nazakat recipe | Nazakat-e-paneer recipe

Last Updated on August 19, 2024 by blessmyfoodbypayal

Paneer Nazakat recipe | Nazakat-e-paneer recipe with step wise pictorial and video method.

Hailing from Hyderabadi cuisine, Paneer Nazakat is a rich, delicious and royal vegetarian recipe made with Indian cottage cheese and few other ingredients..

The word ‘Nazakat’ is a Urdu word which means elegance and delicacy, so the abundance of this recipe is self speaking through its name.

If India’s culinary richness is to be seen through just one individual vegetarian recipe, paneer Nazakat attains the first place.

Offering a burst of flavors with every bite, paneer Nazakat is a versatile dish, perfect as an appetizer, snack or even a main course when paired with naan or rice.

Fried sweet and subtle filled paneer cubes arranged over a creamy sauce made up of tomatoes base complete this yummy recipe.

As already stated, this recipe has dual benefit. It can be eaten as a snack and is a complete sabji as well.

If you cook this recipe till the stage of filling and frying paneer, that makes your appetizer, which you can enjoy with a dip of your choice.

By looking into the list of ingredients, if you are of the opinion that it is very complicated and vast recipe, then you are slightly mistaken. Yes, the list of ingredients is long but almost every ingredient is available in every indian kitchen. And even the process is not too complicated.

So without delaying much, let’s begin with the recipe.

STEP WISE PICTORIAL RECIPE OF PANEER NAZAKAT RECIPE

PREPARATION OF PANEER PIECES

Cut paneer into square pieces.

Scoop out some of the paneer from the middle of each piece making a kind of well in the centre. Keep aside. This scooped out paneer will be used later.

For making its stuffing, add ghee in a pan.

Add ginger paste and saute until it is slightly cooked.

Add cashews, raisins, cardamom powder, red chilli powder, salt and saute for a minute only.

Then add that scooped out paneer after mashing along with coriander leaves.

Give them a good mix and cook just for a minute.

When this mixture turns cool, fill it inside the hollow paneer pieces.

Add oil in the same pan in which stuffing was cooked.

Arrange paneer pieces. Fry from both the sides delicately so that stuffing doesn’t come out.

Take out. These paneer pieces can be eaten as a snack.

PREPARATION OF GRAVY

For making gravy, we need three kind of pastes, which we will make one by one.

For making TOMATO PASTE, add tomatoes, garlic, ginger, green chilies and water in a grinder jar.

Grind them to a fine paste.

For making CASHEW-SESAME PASTE, soak cashews and sesame paste in water for 15 minutes.

Grind them to a paste alongwith that water in which they were soaked.

For making BROWN ONION PASTE, you can use stove top method and simply fry onion in oil until they turn brown but we have made it in oven because it consumes less oil. For this, add thinly sliced onion in microwave safe bowl.

Add oil and pich of salt.

Microwave 10-15 minutes while stirring  occasionally until it turns brown.

When this onion turns completely cool, grind it to a paste by adding bit of water as well.

MAKING OF GRAVY

After frying paneer pieces, if you are finding the oil less in pan, you can add more oil or ghee.

Add whole spices like bay leaf, maze, green cardamoms, black cardamom, cumin seeds and star anise.

Saute till cumin seeds begin to splutter.

Then add tomato paste.

Add dry spices like red chilli powder, turmeric powder, coriander powder, sugar and salt. Mix.

Cook the tomato paste by putting a lid.

While cooking tomato paste, do stir it occasionally.

Once the paste turns dry, starts leaving the sides of the pan and oil is seen separating from it, it’s a sign that the tomatoes are thoroughly cooked.

Then add cashew paste along with two tablespoon of curd.

Saute while whisking the curd continuously for a minute or two.

Then add brown onion paste and water.

Let water come to boil.

Lastly add , kewra water, cream and garam masala.

Mix well. Gravy is ready.

SERVING

Spread the gravy in a serving dish.

Arrange paneer pieces over it.

Top the paneer pieces with a piece of roasted cashew nut.

Enjoy.

NOTES

Do not put the paneer pieces into gravy until you are ready to be served. If you add paneer into gravy before time, paneer will turn elastic and stretchy.

PANEER NAZAKAT RECIPE – RECIPE CARD

Paneer Nazakat recipe | Nazakat-e-paneer recipe

blessmyfoodbypayal

Paneer Nazakat is a delightful dish featuring soft paneer stuffed with spiced nuts and herbs, cooked to perfection for a flavorful experience.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Hydrabadi

Servings 4

Ingredients

  

FOR PANEER PIECES

• 250 gram paneer/indian cottage cheese
• 1 tsp ginger paste
• 1 tbsp cashews (chopped)
• 1 tbsp raisins (chopped)
• 1/4 tsp cardamom powder
• 1/4 tsp red chilli powder
• 1/2 tsp salt
• 1 tsp desi ghee or oil
• 2 tbsp oil for frying

FOR TOMATO PASTE

• 3 tomatoes
• 1 inch piece of ginger
• 4 garlic cloves
• 3 green chilies
• 1/4 cup water

FOR CASHEW-SESAME PASTE

• 15 cashews
• 1 tbsp sesame seeds
• 1/4 cup water

FOR BROWN ONION PASTE

• 2 onions (thinly sliced)
• 1 tsp oil
• Pinch of salt

FOR GRAVY

• 2 tbsp desi ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• Small piece of cinnamon
• 1 star anise
• Small piece of maze
• Red chilli powder to taste
• 2 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp sugar
• 2 tbsp curd
• 2 tbsp fresh cream
• Salt to taste
• 1/2 tsp kewra water

FOR GARNISH

• Fried cashews
• Fresh cream

Instructions

 

PREPARATION OF PANEER PIECES

• Cut paneer into square pieces.
• Scoop out some of the paneer from the middle of each piece making a kind of well in the centre. Keep aside. This scooped out paneer will be used later.
• For making its stuffing, add ghee in a pan.
• Add ginger paste and saute until it is slightly cooked.
• Add cashews, raisins, cardamom powder, red chilli powder, salt and saute for a minute only.
• Then add that scooped out paneer after mashing along with coriander leaves.
• Give them a good mix and cook just for a minute.
• When this mixture turns cool, fill it inside the hollow paneer pieces.
• Add oil in the same pan in which stuffing was cooked.
• Arrange paneer pieces.
• Fry from both the sides delicately so that stuffing doesn't come out.
• Take out. These paneer pieces can be eaten as a snack.

PREPARATION OF GRAVY

• For making gravy, we need three kind of pastes, which we will make one by one.
• For making TOMATO PASTE, add tomatoes, garlic, ginger, green chilies and water in a grinder jar.
• Grind them to a fine paste.
• For making CASHEW-SESAME PASTE, soak cashews and sesame paste in water for 15 minutes.
• Grind them to a paste alongwith that water in which they were soaked.
• For making BROWN ONION PASTE, you can use stove top method and simply fry onion in oil until they turn brown but we have made it in oven because it consumes less oil. For this, add thinly sliced onion in microwave safe bowl.
• Add oil and pich of salt.
• Microwave 10-15 minutes while stirring occasionally until it turns brown.
• When this onion turns completely cool, grind it to a paste by adding bit of water as well.

MAKING OF GRAVY

• After frying paneer pieces, if you are finding the oil less in pan, you can add more oil or ghee.
• Add whole spices like bay leaf, maze, green cardamoms, black cardamom, cumin seeds and star anise.
• Saute till cumin seeds begin to splutter.
• Then add tomato paste.
• Add dry spices like red chilli powder, turmeric powder, coriander powder, sugar and salt. Mix.
• Cook the tomato paste by putting a lid.
• While cooking tomato paste, do stir it occasionally.
• Once the paste turns dry, starts leaving the sides of the pan and oil is seen separating from it, it's a sign that the tomatoes are thoroughly cooked.
• Then add cashew paste along with two tablespoon of curd.
• Saute while whisking the curd continuously for a minute or two.
• Then add brown onion paste and water.
• Let water come to boil.
• Lastly add kewra water, cream and garam masala.
• Mix well. Gravy is ready.

SERVING

• Spread the gravy in a serving dish.
• Arrange paneer pieces over it.
• Top the paneer pieces with a piece of roasted cashew nut.
• Enjoy.

Notes

Do not put the paneer pieces into gravy until you are ready to be served. If you add paneer into gravy before time, paneer will turn elastic and stretchy.

Keyword paneer nazakat recipe, paneer-e-nazakat