Nawabi Paneer curry
Preparation Time: 15 Minutes | Cooking Time: 12 Minutes | Servings: 5-6
Preparation Time: 15 Minutes | Cooking Time: 12 Minutes | Servings: 5-6
Paneer - 400 Gms
Cashew nut - 12 Nos
Almonds - 12 Nos
Poppy seeds - 2 Tbsp
Garlic - 10 cloves
Ginger - 1 Inch
Ghee - 2 Tbsp
Cloves - 4 Nos
Cinnamon - 1 inch
Cardamon - 2 Nos
Bay leaf - 2 Nos
Cumin seeds - 1 Tsp
Garam masala powder - 1 Tsp
Saffron - 1 pinch
Kewra water - 1 Tbsp
Sugar - 1 Tsp
Curd - 100 ml
Milk - 50 ml
Onion - 1 No
Green chilli - 3 Nos
Coriander leaves - Few
Kasuri methi - 1 Tbsp
Salt - to taste
Cut Paneer into medium sized cubes. Grind ginger and garlic together using a blender to form a smooth paste. Later grind onions seperately to make a fine onion paste.
Soak poppy seeds, cashew nuts and almonds in hot water for ½ an hr.
Peel the skin of almonds and grind poppy seeds, cashew nuts & almonds to a fine paste using a blender. Soak a pinch of saffron in milk and keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add ghee to the inner cooking pot and allow it to melt.
Add cardamom, cinnamon, cloves, bay leaves, cumin seeds and sauté for few secs. Then add onion paste, ginger garlic paste and continue to sauté for 2 minutes.
Add green chillies, curd, ground cashew, almond & poppy seeds paste and stir well. Now add water and press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and set timer for 5 mins. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 5 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Press sauté option. Add paneer cubes, milk, garam masala powder, salt and mix gently.
Then add saffron milk, kewra water, kasuri methi and let it cook for 3 more minutes. Once done, switch to Keep warm or Off mode. Garnish with finely chopped coriander leaves.
Nawabi panner curry is ready to serve with Indian breads or steamed rice.