Paneer Jalnawabi

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 200 g - paneer
  • 75 g - cashew nuts
  • 50 g - poppy seeds (khus khus)
  • 100 ml - butter
  • 100 ml - fresh cream
  • 100 g - chopped onion
  • 2 - tomato, chopped
  • 2 tsp - jeera
  • 2 tsp - chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - turmeric powder
  • 1 tsp - sugar
  • Salt - to taste
  • Oil - as required
  • 2 tsp - kasoori methi, roasted and crushed
  • 100 g - coriander leaves

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