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Mughlai Paneer

Jun-10-2017
Shaheda Tabish
20 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mughlai
  • Shallow fry
  • Roasting
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Paneer- 300 gms
  2. Oil- 7 to 8 tbsp
  3. Tomatoes- 2 finely chopped
  4. Red chilly powder- 2 tsp
  5. Garam masala powder- 1/2 Tsp
  6. Cumin powder- 1/2tsp
  7. Coriander powder- 1/2tsp
  8. Salt- to taste
  9. Onions- 1 cut into 4 (large size)
  10. Cashew nuts- 7 to 8
  11. Dry coconut- 2-inch piece (cut into 8)
  12. Poppy seeds- 1 tsp
  13. Bay leaf- 1
  14. Cinnamon stick- 3-inch piece
  15. Dried fenugreek leaves- 1 tsp
  16. Heavy cream - 1 tbsp
  17. Saffron strands- 2 to 3
  18. Water- 2 Cups

Instructions

  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.

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