Mughlai Paneer | How to make Mughlai Paneer

By Shaheda Uzer  |  10th Jun 2017  |  
3.5 from 2 reviews Rate It!
  • Mughlai Paneer, How to make Mughlai Paneer
Mughlai Paneerby Shaheda Uzer
  • Prep Time

    20

    mins
  • Cook Time

    35

    mins
  • Serves

    4

    People

71

2





About Mughlai Paneer Recipe

Mughlai Paneer is one dish which makes its accompaniments tastier. With the right mix of flavours, Mughlai Paneer has always been everyone's favourite. This recipe by Shaheda Uzer is the perfect one to try at home for your family. The Mughlai Paneer recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mughlai Paneer is 20 minutes and the time taken for cooking is 35 minutes. This is recipe of Mughlai Paneer is perfect to serve 4 people. Mughlai Paneer is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mughlai Paneer. So do try it next time and share your experience of cooking Mughlai Paneer by commenting on this page below!

Mughlai Paneer

Ingredients to make Mughlai Paneer

  • paneer- 300 gms
  • oil- 7 to 8 tbsp
  • tomatoes- 2 finely chopped
  • red chilly powder- 2 tsp
  • Garam masala powder- 1/2 Tsp
  • cumin powder- 1/2tsp
  • coriander powder- 1/2tsp
  • salt- to taste
  • onions- 1 cut into 4 (large size)
  • cashew nuts- 7 to 8
  • Dry coconut- 2-inch piece (cut into 8)
  • poppy seeds- 1 tsp
  • bay leaf- 1
  • cinnamon stick- 3-inch piece
  • Dried fenugreek leaves- 1 tsp
  • Heavy cream - 1 tbsp
  • saffron strands- 2 to 3
  • water- 2 Cups

How to make Mughlai Paneer

  1. Soak paneer in salty water so the smell goes away. ( for 10 minutes) Cut it into cubes.
  2. Now heat 2 tbsp oil in a pan and shallow fry paneer cubes till you get golden colour from both sides.
  3. White paste: Heat Tawa on a high flame. Roast dry coconut, onions, poppy seeds and cashew nuts till light golden colour. Let it be cool. Grind them all and make a fine paste using water.
  4. Heat 4 to 5 tbsp oil in a karahi. Add bay leaf and cinnamon stick. Add finely chopped tomatoes. Cook till oil comes on the surface.
  5. Now add all spices garam masala, red chilly powder, coriander powder, cumin powder, salt and 1/2 cup water. Cook till the raw smell goes away.
  6. Now add white paste and the remaining water. Cook for few minutes.
  7. Add paneer cubes and cook for another few minutes.
  8. Now add saffron strands and heavy cream. Stir it well.
  9. Lastly, add rubbed dried fenugreek leaves.
  10. Serve it hot with kulcha and jeera rice.

My Tip:

I have used my homemade garam masala powder because it gives a nice taste to food.

Reviews for Mughlai Paneer (2)

safiya Khana year ago

Wow
Reply
Shaheda Uzer
10 months ago
thnk you...

Neema Bhardwaja year ago

Great....
Reply
Shaheda Uzer
10 months ago
thnkss

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