Mughlai Paneer

Mughlai paneer is one of my favourite dishes. I might be saying that about too many dishes, but this one is truly my favourite dishes. But I’ve always been a sucker for white marinades. Afghani, Malai, Mughlai, kormas and the list goes on.  It’s like a hug in a plate filled with nutrition and a little bit of fat, of course. Its got cashews, paneer, milk, and this white gravy is so flavourful.

DISCLAIMER- The list of ingredients is long, but its everything you’ll find at home.

For starters, Cut the paneer into cubes. Pan-fry them with a little bit of oil/ ghee/ butter on high for a few seconds, almost like flash frying on all sides. Transfer into a bowl with water.

In a small saucepan, add the cashews, onions, green chilli, ginger and garlic. Add a little bit of water and let it cook. Once the cashews are softened and the onions turn translucent, switch off the flame. Blend it into a smooth paste along with the poppy seeds.

In a saucepan, add the spices and dry roast for a few minutes, followed by the onions. Saute for a few seconds.

Add in the ground cashew paste and saute for a few minutes.

Pour in the milk, the diluted curd, the spice powders, Kasuri methi and stir on low flame.

Finally, add the paneer cubes, and garnish with coriander leaves. Serve with any Indian bread or rice.

Try it with Jeera Rice (which is my fav combination) or some peas pulao  and some pickled onions or  masala papad

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Recipe:

For the paste:
Onion- 1
Green chilli- 2
Ginger- 1-inch piece
Garlic- 5-6 medium cloves
Cashews- 1/2 cup
Poppy seeds- 2 tablespoons

Spices to dry roast:
Bay Leaf- 1
Clove- 2
Cardamom- 2
Mace- 1
Cinnamon – 1-inch piece
Green/ Black peppercorns- 1 tablespoon
(Optional- Black cardamom- 1)

For the gravy:
Paneer- 250 gms, cut into cubes
Oil- 1 tablespoon
Onion- 1 medium, chopped into large cubes
Curd- 3 tablespoons
Water- 3/4 cup
Milk- 1/2 cup
Garam Masala- 2 teaspoon
Kasuri methi- 1 tablespoon
Cumin Powder- 1/2 teaspoon
Coriander powder- 1 teaspoon

  1. For starters, Cut the paneer into cubes.
  2. Pan-fry them with a little bit of oil/ ghee/ butter on high for a few seconds, almost like flash frying on all sides. Transfer into a bowl with water.
  3. In a small saucepan, add the cashews, onions, green chilli, ginger and garlic.
  4. Add a little bit of water and let it cook.
  5. Once the cashews are softened and the onions turn translucent, switch off the flame.
  6. Blend it into a smooth paste along with the poppy seeds.
  7. In a saucepan, add the spices and dry roast for a few minutes, followed by the onions. Saute for a few seconds.
  8. Add in the ground cashew paste and saute for a few minutes.
  9. Pour in the milk, the diluted curd, the spice powders, Kasuri methi and stir on low flame.
  10. Finally, add the paneer cubes, and garnish with coriander leaves.
  11. Serve with any Indian bread or rice.

Try it with Jeera Rice (which is my fav combination) or some peas pulao  and some pickled onions or  masala papad

2 thoughts on “Mughlai Paneer

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