Restaurant style mughlai paneer | How to make Restaurant style mughlai paneer

By Shalini Agarwal  |  24th May 2017  |  
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  • Restaurant style mughlai paneer, How to make Restaurant style mughlai paneer
Restaurant style mughlai paneerby Shalini Agarwal
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

41

0





About Restaurant style mughlai paneer Recipe

This is a recipe of paneer made with indulgence of tea leaves. This is my son's favorite recipe.

Restaurant style mughlai paneer is a delicious dish which is liked by people of all age groups. Restaurant style mughlai paneer by Shalini Agarwal has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Restaurant style mughlai paneer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Restaurant style mughlai paneer takes 30 minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Restaurant style mughlai paneer is a good option for you. The flavour of Restaurant style mughlai paneer is tempting and you will enjoy each bite of this. Try this Restaurant style mughlai paneer on weekends and impress your family and friends. You can comment and rate the Restaurant style mughlai paneer recipe on the page below.

Restaurant style mughlai paneer

Ingredients to make Restaurant style mughlai paneer

  • 250 gm Paneer
  • 3 Onion
  • 3 TOMATO
  • 15 garlic clove
  • 1 inch ginger
  • 2 spoon tea leaves
  • 1 spoon cashew nuts
  • 1 spoon ghee
  • 2 green cardamom
  • 1 inch cinnamon
  • javitri [mace] a little piece
  • Salt to taste
  • 2 spoon cream

How to make Restaurant style mughlai paneer

  1. A=Firstly prepare a tea concoction with hot water and tea leaves. Sieve it and keep aside.
  2. Soak the paneer cubes in the tea concoction with some salt added to it.
  3. soak it for 30 mins.
  4. Boil the onion and tomatoes.
  5. Make a paste of the boiled tomato-onion along with the ginger, garlic and cashew nuts.
  6. Heat little oil in a heavy bottomed pan, and add the cinnamon, cardamom and the mace.
  7. Add the ground onion paste made above and saute till the masala leaves oil from the sides of the pan.
  8. Add the paneer cubes and give it a stir. Add water for the gravy and let it cook for another 5-6 minutes.
  9. Switch off the flame and then add the cream.
  10. This curry would taste good with any kind of indian bread like roti, naan, rumali roti etc.

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