Amazing Niramish Paneer - a creamy and flavourful Paneer Curry that is my version of the classic Bengali Niramish curries. It is rich, delicious and cooked without onion-garlic.
When you want something so delicious but without strong onion-garlic flavours, I dream up having this Niramish Paneer to pair with Poori ( deep fried Indian flatbread ) or hot roti and Bengali cholar dal. This easy to prepare and finger licking curry is perfect for a family lunch, dinner or party.
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MEANING OF NIRAMISH
I only knew that Niramish word belongs to the Bengali language, but until I searched on Google for its meaning, I had no clue. According to Google, the meaning of Niramish means without meat, fish or eggs. Basically, a recipe prepared with vegetables and milk products is called 'NIRAMISH'.
NIRAMISH PANEER
If you translate these two words and describe it to someone, it would be like this,
Niramish means vegetarian
Paneer is Indian Cottage Cheese
In this curry marinated paneer is gently simmered in a creamy and mildly spiced cashew gravy. Now one of our favourite, a curry that is just more than a side dish for your mains.
PANEER
Paneer is a fresh, mild and milky Indian cheese that is unsalted, white in colour and prepared with cow or buffalo milk, thus it is not suitable for vegans. It doesn't require ageing or culturing and so easy to prepare at home under an hour. Paneer which works so well within aromatic-style Indian dishes. From vegetarian curries and stuffed flatbreads to spiced skewers, Paneer is versatile thus it is used in making drool-worthy Indian desserts too such as Mango Paneer Kheer.
INGREDIENTS
Along with paneer, cashew and white poppy seeds, we will need a few whole spices such as bay leaf, cinnamon, cloves and cardamom which lend delicious flavours to this curry. You don't miss onion and garlic at all! Also fresh spices and vegetables including ginger, green chillies, tomato and basic Indian spice powders. Green peas are optional here- if don't have at home then nothing to worry about.
VEGAN NIRAMISH CURRY
HOW TO MAKE NIRAMISH PANEER
First, soak cashew and poppy seeds ( Khus Khus ) in warm water for 15-20 minutes.
In a bowl place paneer, add salt, red chilli powder, pinch turmeric powder and little oil, mix and leave it to marinate for 10 minutes. In a grinder add soaked cashews, poppy seeds, and tomato and make a fine paste. Heat oil in a heavy bottom pan or kadai, and fry the marinated paneer pieces until they turn light brown. Remove it and leave it aside. In the same oil a teaspoon of sugar and mix well then add whole spices.
Once they crackle add cashew puree, add crushed ginger and green chillies, lower the heat and fry the paste for good five minutes or until oil is leaving the pan edges. Add turmeric, red chilli and ground coriander and cumin. Mix everything and cook the mixture further 3-4 minutes. Add green peas if using ( I have used frozen ). Mix and add some water, let the mixture boil for a couple of minutes. Add fried paneer pieces and cook for 3-4 minutes. Add garam masala powder, fennel powder and kasuri methi. Let the curry cook another minute or so then turn off the heat.
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Niramish Paneer
Ingredients
- 500 gram Paneer Indian Cottage Cheese-
- 150 gram cashew nuts
- 50 gram white poppy seeds khus khus
- 1 tablespoon Whole spices bay leaf, cinnamon, clove, green cardamom
- 3 large green chillies crushed
- 1 inch ginger crushed
- 2 medium tomato cut
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- ½ tablespoon garam masala
- 1 teaspoon sugar
- 3 tablespoon green peas Optional
- salt to taste
- pinch fennel powder variyali powder
- 1 teaspoon kasoori methi
- 4 tablespoon oil
Instructions
- First, soak cashew and poppy seeds ( Khus Khus ) in warm water for 15-20 minutes.
- In a bowl place paneer, add salt, red chilli powder, pinch turmeric powder and 1TBSP oil, mix and leave it to marinate.
- In a grinder add soaked cashews, poppy seeds, and tomato and make a fine paste.
- Heat oil in a heavy bottom pan or kadai, and fry the marinated paneer pieces until they turn light brown.
- Remove it and leave it aside. In the same oil a teaspoon of sugar and mix well then add whole spices.
- Once they crackle add cashew puree, add crushed ginger and green chillies, lower the heat and fry the paste for good five minutes or until oil is leaving the pan edges.
- Add turmeric, red chilli and ground coriander and cumin.
- Mix everything and cook the mixture further 3-4 minutes.
- Add green peas if using ( I used frozen ).
- Mix and add some water, let the mixture boil for a couple of minutes.
- Add fried paneer pieces and cook for 3-4 minutes.
- Add garam masala powder, fennel powder and kasuri methi.
- Let the curry cook another minute or so then turn off the heat.
- Serve hot with poori, paratha or roti.
Notes
For richer flavours and taste you can use ghee instead of oil when you start cooking the curry.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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[…] It is great for lunch as part of a Gujarati thali or after a spicy meal with gujarati rotlis and Niramish Paneer […]