• Introduction 
• Ingredients 
• For the masala paste 
• For fried dry masala 
• For the gravy 
• Paneer marination 
• Method of preparation 
• Paneer Marination 
• Cashew poppy seeds paste 
• Preparing fried masala
• Frying paneer 
• Preparation of the Gravy 
• Finishing the Dish 
• Garnishing and Serving 
• Serving Suggestions 
• Tips for Perfecting dish 
• Variations 
• Health benefits 
• Conclusion 
• FAQ'S 

In this article, we guide you through step by step how to make this tasty Niramish Paneer recipe using only wholesome ingredients; we have created tips and variations, explore its health benefits and answer some of your frequently asked questions about this scrumptious delicacy.

Niramish Paneer Recipe: Elevate Your Culinary Skills with This Traditional Indian Dish

Ingredients:

Here's the list of ingredients you'll need to make Niramish Paneer:

For the masala paste:

• Cashews – 10-12 pieces (soaked in warm water for 15-20 minutes)
• Poppy Seeds – 1 tablespoon (soaked in warm water for 10 minutes)
• Sliced Tomatoes – 2 tomatoes (preferably fresh for better taste)
• Ginger – 1-inch piece (grated or finely chopped)
• Green Chilies – 3 pieces

For fried dry masala:

• Cumin Seeds – 1 teaspoon 
• Coriander Seeds – 1 tsp 
• Black Pepper – 1 tsp
• Dry Red Chilies – 3 

For the Gravy:

• Paneer (Cottage Cheese) – 200 grams (cut into cubes)
• Curd (Yogurt) – wishked ½ cup(optional)
• Green Chilies – 3- 4(slit) 
• Garam Masala Powder – ½ teaspoon
• Turmeric Powder – ¼ tsp
• Kasuri Methi (Dried Fenugreek Leaves) – 1 tsp (optional)
• Cooking oil –
• Ghee (Clarified Butter) – 1 tsp
• Fresh Cream – 2 tbsp for garnish (optional)
• Salt to taste
• Sugar – ½ tsp
• Cinnamon, cardamom and cloves 

Paneer Marination (Optional)

• Curd (Yogurt) – 2 tbsp
• Red Chili Powder – ½ tsp
• Turmeric Powder – ¼ tsp
• Salt – A pinch

Recipe Preparation

Step 1: Paneer Marination (Optional)

1. After the paneer has been cut into small pieces, to marinate the paneer (optional) you first need to mix curd and then add red chili powder, turmeric powder, salt, and the same in order as mentioned in the previous step and keep it aside for some time.

2. Marinating paneer is optional, but it does lend a rich flavoring to the dish. Mix curd, red chili powder, turmeric powder, and salt in a mixing bowl.

3. Add the paneer cubes to the above mixture; gently mix it without any lumps, and the mixture must coat each piece. Keep this aside for nearly 20 minutes.

Step 2: Cashew-poppy seed paste 

1. Meanwhile, prepare the creamy base for the gravy. Drain the soaked cashews and poppy seeds and cut two large tomatoes and peel the skin off.

2. transfer them to the blender with ginger and green chilies. Add just enough water to grind it into a smooth paste.

Grinding tomatoes green chilies ginger cashews and poppy seeds

3. The paste will add your Niramish Paneer that velvety and creamy texture.

4. Fresh tomatoes always give a better flavor to the dish, but as a last resort, you can use store-bought puree.

Step 3: Prepare a dry masala 

1. Add 3 dry red chillies alongwith coriander seeds on a hot dry pan and stir it.

Frying dry red chillies and coriander seeds on a hot dry pan

2. Add 1 tsp black pepper and 1 tsp cumin seeds and stir all the masalas together. And grind them into a fine powder. 

Adding black peppercorns and cumin seeds for frying

Step 4: Fry the Paneer

1. Heat 2 tbsp of cooking oil and add 1 tsp of ghee in a pan.

Heating cooking oil and ghee

2. Add the marinated paneer cubes or normal paneer cubes once the ghee and oil is hot. Fry them on medium heat till they turn golden brown all over.

Adding the paneer for frying

3. Remove and set aside on a plate lined with a paper towel to drain excess ghee.

4. In the same way fry the potatoes with some salt until they turn golden brown(optional).

Frying the potatoes in same oil

Step 5: Preparation of the Gravy

1. Heat another tablespoon of oil or use the same oil in the same pan. Once it is hot, add cinnamon, cloves and cardamom, Let them crackle.

Adding cinnamon cardamom and cloves in the same oil

2. Reduce the flame and add the cashews, poppy seeds, tomatoes, green chilies and ginger paste. Add some water and continue stirring so that no lumps come and allow the gravy to get thick .

Adding the cashew-poppy tomatoes and ginger-green chilies paste and water

3. Cook for 4-5 minutes till the oil starts to separate from the sides.

4. Now add turmeric powder, salt and sugar. Mix well so that the spices infuse into the the paste(cachews, tomatoes, green chilies, ginger and poppy seeds). And cover the pan and let it cook.

Adding turmeric powder salt and sugar

5. Open the cover and in the boiling gravy add the fried potatoes and cook together(optional). 

Adding the fried potatoes in the gravy

6. Add the fried dry masala prepared earlier, stir together with the gravy.

Adding the fried masala prepared earlier

7. Now add whisked curd, being cautious that it should not become curdly. Stir the curd in the mixture and allow it to get cooked for a few minutes so that the gravy becomes smooth(optional).

8. Add slices of capsicum and tomatoes and mix together with the gravy and potatoes. 

Adding chopped skin of tomatoes and capsicum

Step 6:Finishing the Dish

1. Add the fried paneer cubes to the gravy and mix softly so that the paneer is well covered by the sauce.

Adding the fried paneer in the gravy

2. Add the garam masala powder and salt as required. Add 3 to 4 green chilies(slited). If using kasuri methi, crush between the palms and add at this stage for added depth.

Adding garam masala and splited green chilies

3. Let the paneer simmer on the gravy for almost 5 minutes to get the flavors well combined.

Ready! niramish Paneer recipe

Step 7: Garnishing and Serving

1. Since this dish is best when it's served fresh, pour some fresh cream over the paneer immediately before serving to give it a great rich finish(optional).

2. Fresh chopped coriander leaves make an excellent garnish for the dish(optional).

How to serve?

1. Niramish Paneer goes wonderfully well with naan, roti, or paratha. If you really feel like indulging yourself, serve jeera rice or pulao with it.

2. Serve it with some raita or a light salad to temper the richness of the dish.

3. Also, you can serve it with papad and pickle for a pure Indian food experience.

Niramish Paneer Recipe: Elevate Your Culinary Skills with This Traditional Indian Dish

Tips to Achieve Perfect Niramish Paneer:

1. Fresh Paneer: Fresh paneer will always give a softer texture. Use store-bought paneer and soak it in warm water for 10 minutes before you use it.

2. Whisk the Curd: To avoid curd from split while cooking, whisk it properly and add it always on low heat.

3. Fry Paneer with caution: Over-frying paneer will make it hard. Light golden color is enough to give a nice texture without losing its softness.

4. Creamy Gravy: The cashew and poppy seed paste gives the dish its creamy texture. You can substitute poppy seeds with melon seeds if unavailable.

5. Adjust Spice Levels: If you prefer less heat, reduce the number of green chilies or the quantity of red chili powder.

Other recipes from my blog

• Egg roll recipe
• Egg chowmein recipe
• Besan modak recipe
• Veg pulao recipe

Variations of Niramish Paneer:

1. Tomatoes: One can avoid the tomato puree and use curd as a base for a milder version.

2. Addition of Vegetables: Addition of vegetables like bell peppers, peas, or baby corn will make it a wholesome meal.

3. Paneer Kofta: This can also be turned into a kofta curry by shaping small balls of paneer with some boiled potatoes, frying them and then adding them into the gravy.

4. Vegan Version: Replace paneer with tofu and replace ghee with oil or vegan butter to create a vegan version of this recipe.

Niramish Paneer Recipe: Elevate Your Culinary Skills with This Traditional Indian Dish

Health Benefits of Niramish Paneer