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paneer mughlai recipe

Paneer Mughlai Recipe

Mughlai paneer where velvety and luxuriant fried slices of paneer dunked in creamy and rich yogurt based gravy filled with flavours of nuts and aromatic spices.
Course Side Dish
Recipe Cuisine Indian
Keyword Mughlai paneer recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Recipe Ingredients

  • 200 gm Paneer
  • 1/2 cup Boiled onion paste
  • 1 tbsp Ginger paste
  • 2 tbsp Poppy seed paste
  • 3-4 tbsp Whipped curd
  • 1/2 cup Cashew nut paste
  • 1/4 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

Recipe Instructions

  1. Cut the paneer into long rectangular strips.
  2. 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.

  3. For boiled onion paste, first boiled the onion and then grind in the mixer to get a smooth paste.
  4. 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.

  5. 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.

  6. 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.

  7. Garnish it with chopped coriander leaves
  8. Serve the hot paneer mughlai with naan or kulcha.

Recipe Notes

Do not add all the curd at once. It will curdle the gravy. Add the curd little by little in successive batches and keep stirring it.