Paneer Jalnawabi

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Paneer Jalnawabi

  • Fry paneer in oil and drain onto an absorbent paper (optional, as paneer can also be used as is, without frying).
  • Heat butter in a pan and splutter the jeera. Saute, the onions and tomatoes, till brown in colour.
  • Add cashew nuts, poppy seeds and saute, for a while.
  • Add chilli powder, coriander powder, turmeric powder and fry for a minute. Switch off the heat and let it cool.
  • Grind the mixture into a fine paste. Transfer back into the pan and let it boil.
  • Add cream, salt and sugar. Once the mixture starts to bubble, add the crushed kasoori methi and stir well.
  • Add the paneer pieces and let it cook, on low heat, for a minute or two.
  • Switch off the heat and transfer to a serving dish.
  • Garnish with chopped coriander. This gravy goes well with all kinds of Indian breads.
  • Recipe Courtesy: Mareena's Recipe Collections