Here’s a simple recipe for making Mughlai-style Nawabi Paneer Curry in 6 steps.

Prepare the Base, Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until golden brown.

Cook the Spices, Add ginger-garlic paste and green chilies to the onions. Sauté for a minute until the raw smell disappears. Next, add turmeric powder, red chili powder, coriander powder, and mix well.

Add Tomatoes and Yogurt, Pour in the tomato puree and cook for 5-7 minutes until the oil starts separating from the masala. Lower the heat and add yogurt. Stir well and cook for another 2 minutes.

Incorporate Cashew Paste, Add the cashew nut paste to the pan, mixing thoroughly. This will give the curry a rich and creamy texture. Cook for 5 minutes on low heat.

Add Paneer, Gently add the paneer cubes to the curry. Stir carefully to coat the paneer with the masala. Cook for another 5 minutes, allowing the paneer to absorb the flavors.

Finish and Garnish, Add garam masala, and saffron threads Adjust salt to taste. Garnish with fresh coriander leaves before serving.