Paneer Nazakat, a beautiful dish from the Hyderabadi cuisine is rich, delicious and as pretty as a picture. Nazakat is an Urdu word which means softness, mildness or elegance. And this Paneer Nazakat is just that.
Cubes of paneer are stuffed with a mildly spiced dried fruit mixture. These pan-fried paneer cubes are served over a bed of a thick, creamy and tantalizing, nutty, brown onion- tomato sauce or gravy as it is known in India. Two words- Exotic & delicious!
So I have never really had an opportunity to have this at a restaurant, coz more often than not I end up ordering either paneer makhani , shahi paneer or malai kofta when it comes to ordering anything with paneer. These are our absolute favorites amongst paneer dishes. I had been meaning to try this ever since I saw it on a TV show by one of my favorite chefs, Chef Harpal Singh Sokhi .
The long list of ingredients may seem intimidating, but I promise that the efforts are well worth the deliciousness of the dish! This is perfect for a party or a special occasion. Skip the makhani and its likes next time and try this paneez nazakat for a change 🙂
- STEP BY STEP INSTRUCTIONS TO MAKE PANEER NAZAKAT
- HOW TO MAKE PANEER NAZAKAT?
- Paneer Nazakat Recipe
STEP BY STEP INSTRUCTIONS TO MAKE PANEER NAZAKAT
FOR THE STUFFING
1.Scoop out little paneer from the center of each cube. Transfer the scooped out paneer to a bowl, set aside.
2.Heat oil in a non-stick pan. Add finely chopped green chillies and ginger, sauté until the ginger is fragrant. Add raisins and chopped cashew nuts, sauté another 30 seconds.
3.Add this mixture to crumbled paneer along with Kashmiri red chilli powder, turmeric powder, salt and green cardamom powder. Mix well.
4.Stuff this mixture in scooped out paneer cubes. Place a cashew nut on top, and sprinkle some red chili powder on top. (I skipped the red chilli powder). Heat 1 tbsp oil in a non-stick pan, shallow fry the paneer cubes until heated through. Transfer to a plate and set aside. (Fry the paneer just before you serve the dish or else it will turn hard).
FOR THE GRAVY
1.Heat oil in a heavy bottomed kadai, add whole spices, sauté on medium-low heat until aromatic.
2.Add ginger garlic paste, sauté over medium heat until fragrant.
3.Add tomato purée, mix well and cook on medium heat until oil oozes from the sides.
4.Add slit green chillies, red chilli powder, turmeric powder, coriander powder & shahi paneer masala. Sauté on medium heat for another 1-2 minutes.
5.Lower the heat, add yogurt and cashew nut paste, salt and sugar, mix well and sauté for 2-3 mins on medium heat.
6.Add browned onion paste, sauté another 30 seconds.
7.Add 1/4 cup cream, cardamom powder, and kewra water. Mix well. For a silky smooth texture strain the gravy.
8.Transfer the gravy to a serving platter, place the paneer cubes over the gravy. Garnish with remaining 1 tsp cream. Serve hot along with some flatbread.
NOTE
1.To make the brown onion paste grind 1/3 cup of birista (golden brown fried onions) with little water to a smooth paste. To expedite the process, I used store-bought brown onions.
HOW TO MAKE PANEER NAZAKAT?
Paneer Nazakat Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1tsp = 5 ml
- 225 grams paneer/Indian cottage cheese, cut into 1-inch cubes
For the paneer stuffing
- 2 green chillies, finely chopped
- 1 tsp finely chopped ginger
- 1 tbsp raisins
- 1 tbsp chopped cashew nuts
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri red chilli powder, plus more for sprinkling,
- Salt, to taste
- A pinch of green cardamom powder
- 9 whole cashew nuts
For the gravy
- 2-3 tbsp Oil
- Whole spices (2 Bay leaves, 3-4 Green cardamoms, 2 Black cardamoms, 1/2 inch Cinnamon, 2-3 Cloves)
- 1 tbsp ginger-garlic paste
- 1 cup tomato purée
- 2 green chillies
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsp shahi paneer masala
- 20 cashew nuts soaked in hot water for 15 minutes, ground to a smooth paste using little water
- 2 tbsp yogurt
- Salt to taste
- 1 tsp sugar adjust as per tartness of the tomatoes
- 3 tbsp Browned onion paste*
- 1/4 cup + 1 tsp Fresh cream/ heavy whipping cream
- A pinch of Green cardamom powder
- 1/2 tsp kewra water, skip if you don’t have
Instructions
For the stuffing
- Scoop out little paneer from the center of each cube. Transfer the scooped out paneer to a bowl, set aside.
- Heat oil in a non-stick pan. Add finely chopped green chillies and ginger, sauté until the ginger is fragrant. Add raisins and chopped cashew nuts, sauté another 30 seconds.
- Add this mixture to crumbled paneer along with Kashmiri red chilli powder, turmeric powder, salt and green cardamom powder. Mix well.
- Stuff this mixture in scooped out paneer cubes. Place a cashew nut on top, and sprinkle some red chili powder on top. (I skipped the red chilli powder). Heat 1 tbsp oil in a non-stick pan, shallow fry the paneer cubes until heated through. Transfer to a plate and set aside. (Fry the paneer just before you serve the dish or else it will turn hard).
For the gravy
- Heat oil in a heavy bottomed kadai, add whole spices, sauté on medium-low heat until aromatic.
- Add ginger garlic paste, sauté over medium heat until fragrant.
- Add tomato purée, mix well and cook on medium heat until oil oozes from the sides.
- Add slit green chillies, red chilli powder, turmeric powder, coriander powder & shahi paneer masala. Sauté on medium heat for another 1-2 minutes.
- Lower the heat, add yogurt and cashew nut paste, salt and sugar, mix well and sauté for 2-3 mins on medium heat.
- Add browned onion paste, sauté another 30 seconds.
- Add 1/4 cup cream, cardamom powder, and kewra water. Mix well. For a silky smooth texture strain the gravy.
- Transfer the gravy to a serving platter, place the paneer cubes over the gravy. Garnish with remaining 1 tsp cream. Serve hot along with some flatbread.
Notes
- To make the brown onion paste grind 1/3 cup of birista (golden brown fried onions) with little water to a smooth paste. To expedite the process, I used store-bought brown onions.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Paneer Nazakat Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1tsp = 5 ml
- 225 grams paneer/Indian cottage cheese, cut into 1-inch cubes
For the paneer stuffing
- 2 green chillies, finely chopped
- 1 tsp finely chopped ginger
- 1 tbsp raisins
- 1 tbsp chopped cashew nuts
- 1/4 tsp turmeric powder
- 1/4 tsp Kashmiri red chilli powder, plus more for sprinkling,
- Salt, to taste
- A pinch of green cardamom powder
- 9 whole cashew nuts
For the gravy
- 2-3 tbsp Oil
- Whole spices (2 Bay leaves, 3-4 Green cardamoms, 2 Black cardamoms, 1/2 inch Cinnamon, 2-3 Cloves)
- 1 tbsp ginger-garlic paste
- 1 cup tomato purée
- 2 green chillies
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsp shahi paneer masala
- 20 cashew nuts soaked in hot water for 15 minutes, ground to a smooth paste using little water
- 2 tbsp yogurt
- Salt to taste
- 1 tsp sugar adjust as per tartness of the tomatoes
- 3 tbsp Browned onion paste*
- 1/4 cup + 1 tsp Fresh cream/ heavy whipping cream
- A pinch of Green cardamom powder
- 1/2 tsp kewra water, skip if you don’t have
Instructions
For the stuffing
- Scoop out little paneer from the center of each cube. Transfer the scooped out paneer to a bowl, set aside.
- Heat oil in a non-stick pan. Add finely chopped green chillies and ginger, sauté until the ginger is fragrant. Add raisins and chopped cashew nuts, sauté another 30 seconds.
- Add this mixture to crumbled paneer along with Kashmiri red chilli powder, turmeric powder, salt and green cardamom powder. Mix well.
- Stuff this mixture in scooped out paneer cubes. Place a cashew nut on top, and sprinkle some red chili powder on top. (I skipped the red chilli powder). Heat 1 tbsp oil in a non-stick pan, shallow fry the paneer cubes until heated through. Transfer to a plate and set aside. (Fry the paneer just before you serve the dish or else it will turn hard).
For the gravy
- Heat oil in a heavy bottomed kadai, add whole spices, sauté on medium-low heat until aromatic.
- Add ginger garlic paste, sauté over medium heat until fragrant.
- Add tomato purée, mix well and cook on medium heat until oil oozes from the sides.
- Add slit green chillies, red chilli powder, turmeric powder, coriander powder & shahi paneer masala. Sauté on medium heat for another 1-2 minutes.
- Lower the heat, add yogurt and cashew nut paste, salt and sugar, mix well and sauté for 2-3 mins on medium heat.
- Add browned onion paste, sauté another 30 seconds.
- Add 1/4 cup cream, cardamom powder, and kewra water. Mix well. For a silky smooth texture strain the gravy.
- Transfer the gravy to a serving platter, place the paneer cubes over the gravy. Garnish with remaining 1 tsp cream. Serve hot along with some flatbread.
Notes
- To make the brown onion paste grind 1/3 cup of birista (golden brown fried onions) with little water to a smooth paste. To expedite the process, I used store-bought brown onions.
This Prawn Biryani | Shrimp biryani is a delectable rice dish, prepared with an uber delicious green masala consisting of cilantro/coriander leaves and warm spices. It is hearty, wholesome, aromatic and just what you need for a satisfying seafood meal!
I love all kinds of biryani! A delectable rice and meat/veg preparation seasoned with aromatic spices and condiments infused with fragrant saffron and brown caramelized onions! As daunting as it looks, it’s not really very difficult to prepare a good biryani at home. You may need a few trials, to get all the proportions right.
Today I’m sharing my Mom’s recipe for green masala prawn biryani recipe| hariyali jhinga biryani . She learnt to make this shrimp biryani years ago from one of her neighbors way before she even got married. Everyone who has eaten this prawn biryani has always requested for the recipe, prepared it and raved about it.
This is a fairly simple shrimp biryani recipe , and yet it took me time to get it right, mostly my masala gravy would be too little for the rice and then it would turn out a bit dry. So when mom was here with us, I learnt exactly how it’s to be done. I’m sharing exact measures for the proportions I follow now to make this perfect prawn biryani, so you don’t have to go through all the trials and errors.
- WHAT’S IN THIS HARIYALI (GREEN) MASALA FOR PRAWN BIRYANI?
- YOU MAY ALSO LIKE
- STEP BY STEP INSTRUCTIONS TO MAKE PRAWN BIRYANI | SHRIMP BIRYANI | HARIYALI JHINGA BIRYANI
- HOW TO MAKE PRAWN BIRYANI | SHRIMP BIRYANI?
- Prawn Biryani Recipe | Hariyali Jhinga Biryani | How To Make Prawn Biryani
WHAT’S IN THIS HARIYALI (GREEN) MASALA FOR PRAWN BIRYANI?
I love coriander or cilantro leaves as they are known here in the USA, and for me, none of my dishes are complete without a little sprinkle of cilantro over it. Cilantro leaves which are the most important ingredient in the masala are what imparts the lovely, fresh fragrance to this biryani. Of course, there are other spices like peppercorns, cinnamon, cloves, cumin-coriander seeds, ginger, garlic, and green chillies, along with some turmeric!
You really need to make sure you get fresh cilantro for this masala, for best results. Once this masala hits the pan, your whole kitchen is suddenly filled with a tantalizing and inebriating aroma, sure to make you drool.
You can easily replace the shrimps with chicken too. For the chicken, simply marinate with yogurt, and lightly fry the pieces till 80 % cooked then add to the masala in step 6. You can also use paneer/tofu/mushrooms/mixed veggies for a vegetarian version. The list is endless!
For now, let’s have a look to prepare this easy prawn biryani recipe .
Cauliflower dum biryani
STEP BY STEP INSTRUCTIONS TO MAKE PRAWN BIRYANI | SHRIMP BIRYANI | HARIYALI JHINGA BIRYANI
1.Clean, de-vein the shrimp. Wash well, pat dry and apply about 1 teaspoon of salt. Mix well and let it marinate for 10 minutes.
2.Heat water in a pot, add lemon juice,once it comes to a boil, add salt and the washed and drained rice. Cook the rice till it is about 70% cooked. It should break easily when you press between your fingers and still retain its shape. If it mashes easily, it’s overcooked and that will not result in a good biriyani. So keep a close check. Drain in a colander and let it cool. You will notice the grains have separated nicely from each other.
3.Gather all the ingredients mentioned under To be ground to a smooth paste, grind using little water at a time for easy and even grinding. It’s better to pulse only the cilantro first, then add all the remaining ingredients. Doing it this way will ensure you have a smooth ground paste. I used about 1/4 cup water. This will yield about 3/4th cup ground paste.
4.Heat ghee/oil in a heavy and deep bottomed pot. Add the onions and tomatoes, sauté on medium heat until the onions are translucent and tomatoes turn mushy.
5.Add the ground masala paste, sauté until it leaves oil from the sides.
6.Rinse the grinder with 1/2 cup of water, extract the remaining masala, and add to the pot, add another 1/2 cup of water. Bring this to a boil.
7.Add the washed shrimps, mix well in the masala.
8.Let them cook for another 5 minutes. Once the oil floats on top of the gravy, it’s ready. Check for seasoning and adjust if required.
9.Take it off the heat. Add the par-cooked rice over the masala.
10.Add ghee over the rice, sprinkle chopped cilantro leaves, saffron infused milk, orange/red color& birista all over the rice layer.
11.Cover with an aluminum foil, and then with the lid. Switch on the heat to medium-high, place the pot directly over heat, let it cook for about 5 minutes. Then transfer the pot to an iron tawa/skillet, let it cook on medium-low heat for another 15 minutes. Switch off the heat and let it stand for another 15 minutes. If you are not using a heavy lid to cover the pot, remember to place some weight on it, to prevent the steam from escaping. Or seal the edges of the pot with some wheat dough, as it is done traditionally. Serve hot with onion-tomato raita or any other raita of your choice.
NOTES
- 2 cups of rice yields about 5 cup of cooked rice, which is just right for this biryani masala.
- You can add whole spices whilst boiling the rice too, discard and use the rice.
- For a spicy prawn biryani, increase the green chillies in the spice paste.
HOW TO MAKE PRAWN BIRYANI | SHRIMP BIRYANI?
Prawn Biryani Recipe | Hariyali Jhinga Biryani | How To Make Prawn Biryani
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb /approx 500 grams of shrimps/prawns
To be ground to a smooth paste
- 1 bunch of cilantro/coriander leaves along with tender stems, about 100 grams
- 1.5 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 8-10 peppercorns
- 6-7 cloves
- 1 inch cinnamon
- 1 inch ginger
- 4-5 garlic cloves
- 1-3 green chillies, add as per desired spice
- 1/4 tsp turmeric powder
Other ingredients
- 2 cups Basmati rice, washed and soaked for 30 minutes* ( Please refer notes)
- Juice of half a lime
- 1 large onion, cut into rounds, about 100 grams
- 1 tomato, cut into rounds, about 125 grams
- Salt to taste
- 4 tbsp ghee/oil + 2 tbsp for layering
- Handful of chopped cilantro and mint leaves
- 8-10 strands of saffron added to 1 tablespoon of hot milk
- small pinch of orange/red food color dissolved in 1 tablespoon of water
- 1/4 cup birista brown fried onions
Instructions
- Clean, devein the shrimp. Wash well, pat dry and apply about 1 teaspoon of salt. Mix well and let it marinate for 10 minutes.
- Heat water in a pot, add lemon juice, once it comes to a boil, add salt and the washed and drained rice. Cook the rice till it is about 70% cooked. It should break easily when you press between your fingers and still retain it’s shape. If it mashes easily, it’s overcooked and that will not result in a good biryani. So keep a close check. Drain in a colander and let it cool. You will notice the grains have separated nicely from each other.
- Gather all the ingredients mentioned under To be ground to a smooth paste, grind using little water at a time for easy and even grinding. It’s better to pulse only the cilantro first, then add all the remaining ingredients. Doing it this way will ensure you have a smooth ground paste. I used about 1/4 cup water. This will yield about 3/4th cup ground paste.
- Heat ghee/oil in a heavy and deep bottomed pot. Add the onions and tomatoes, sauté on medium heat until the onions are translucent and tomatoes turn mushy.
- Add the ground masala paste, sauté until it leaves fat from the sides.
- Rinse the grinder with 1/2 cup of water, extract the remaining masala, and add to the pot, add another 1/2 cup of water. Bring this to a boil.
- Add the washed shrimps, mix well in the masala.
- Let them cook for another 5 minutes. Once the oil floats on top of the gravy, it’s ready. Check for seasoning and adjust if required.
- Take it off the heat. Add the par cooked rice over the masala.
- Add ghee over the rice, sprinkle chopped cilantro leaves, saffron infused milk, orange/red color & birista all over the rice layer.
- Cover with an aluminum foil, and then with the lid. Switch on the heat to medium-high, place the pot directly over heat, let it cook for about 5 minutes. Then transfer the pot to an iron tawa/skillet, let it cook on medium-low heat for another 15 minutes. Switch off the heat and let it stand for another 15 minutes. If you are not using a heavy lid to cover the pot, remember to place some weight on it, to prevent the steam from escaping. Or seal the edges of the pot with some wheat dough, as it is done traditionally. Serve hot with onion-tomato raita or any other raita of your choice.
Notes
- 2 cups of rice yields about 5 cup of cooked rice, which is just right for this biryani masala.
- You can add whole spices whilst boiling the rice too, discard and use the rice.
- For a spicy prawn biryani, increase the green chillies in the spice paste.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
