Mughlai Paneer | How to make Mughlai Paneer

2 reviews
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ByShaheda Uzer
Created on 10th Jun 2017
  • Mughlai Paneer, How to make Mughlai Paneer
Mughlai Paneerby Shaheda Uzer
  • Mughlai Paneer | How to make Mughlai Paneer (11 likes)

  • 2 reviews
    Rate It!
  • By Shaheda Uzer
    Created on 10th Jun 2017

Mughlai Paneer is a delicious dish which is liked by the people of every age group. Mughlai Paneer by Shaheda Uzer is a step by step process by which you can learn how to make Mughlai Paneer at your home. It is an easy recipe which is best to understand for the beginners. Mughlai Paneer is a dish which comes from Mughlai cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Mughlai Paneer takes 20 minute for the preparation and 35 minute for cooking. The aroma of this Mughlai Paneer make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Mughlai Paneer will be the best option for you. The flavor of Mughlai Paneer is unforgettable and you will enjoy each and every bite of this. Try this Mughlai Paneer at your weekends and impress your family and friends.

  • Prep Time20mins
  • Cook Time35mins
  • Serves4People
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 Khan2 months ago
Wow
Reply
Shaheda Uzer
a month ago
thnk you...

Neema Bhardwaj2 months ago
Great....
Reply
Shaheda Uzer
a month ago
thnkss