Shahi Mughlai Paneer
Paneer Mughlai or Paneer cooked in Mughlai style is a velvety and luxuriant fried slices of paneer dunked in creamy and rich yogurt based gravy. Flavoured with aromatic spices and nuts.
Mughlai paneer is a royal and regal. An inspiration from the court of Mughals.
What Is Mughlai Cuisine?
Mughlai cuisines are known for its rich, luxuriant texture and creaminess. This cuisine is derived from the royal kitchens of Mughal Emperors, who are known for their splendid crafts and architecture. Their reputed and clever shahi khansaama or the royal chef were known to infuse different kinds of herbs, spices and dry fruits to appease the moods and whims of the Emperors.
With time this cuisine absorbs the local flavours of India and become one of the most sought after cuisine in India, loved and relished by all. Some of the significant ingredients of Mughlai cuisines, as per the experts are the dry fruits, aromatic spices and boiled onion paste which will give the dish a creamy and velvety appearance.
How To Make Mughlai Paneer ?
The key ingredient for making Mughlai paneer is no doubt the fresh block of paneer, preferably homemade.
Here is how to make Homemade Paneer From Scratch.
The luxuriant creamy gravy of Mughlai paneer is based on thick yogurt (hung curd) which is whipped well with nut paste, cashew in this case. Almonds can also be used for extra richness and flavours.
But the technique of making Mughlai dish is somewhat different than the rest. For Mughlai dishes, a boiled onion paste is often used for the creaminess and subtle flavour it imparts to the dish.
The gravy is beautifully infused with aromatic spices like white peppercorns (do not skip this), cinnamon and cardamom. This is not a spicy but mild and flavourful curry of paneer.
Paneer Mughlai Recipe
- 200 gm Paneer
- ½ cup Boiled onion paste
- 1 tbsp Ginger paste
- 2 tbsp Poppy seed paste
- 3-4 tbsp Whipped curd
- ½ cup Cashew nut paste
- ¼ cup Fresh cream
- 1 inch Cinnamon stick
- 3-4 Cloves
- 3-4 Cardamom, green
- 1-2 Bay leaves
- 1 tsp Cumin powder
- 1 tsp White pepper powder
- 1 tsp Green chilies, chopped
- 1 tsp Coriander leaves, chopped
- Salt to taste
- 2-3 tbsp Oil
- Ghee : a spoonful
- Cut the paneer into long rectangular strips.
- Heat 2tbsp oil in a pan and when the oil is sufficiently hot (that is up to the smoking point) put the paneer and fry them for 10-15 seconds. As soon as the paneer becomes brown, drain immediately in bowl of lukewarm water and reserve for later use.
- For boiled onion paste, first boiled the onion and then grind in the mixer to get a smooth paste.
- In the same oil, add the onion paste and sauté for few minutes. Once the onion becomes translucent, add the cloves, cardamoms, cinnamon and bay leaves. Fry them for one or two-minute and then add the ginger paste. Sauté for few minutes and then add the poppy-seed paste.
- Add further the whipped curd and mix well. Add the cumin powder, green chilies, white pepper powder and salt. Mix them well and fry for few minutes on low heat till the oil separates out.
- Add the cashew nut paste and fresh cream (can be substituted with thick milk). Mix well and add the paneer pieces. If requires little water (1/4cup) can be added. Cover the lid and bring it to first boil.
- Garnish it with chopped coriander leaves
- Serve the hot paneer mughlai with naan or kulcha.
Recipe Note :
Instead of frying the paneer pieces, you can also grill the paneer and add. Looks very appetizing with its smoky grilled marks.
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