Mughlai Paneer Curry Recipe

Paneer
Recipe Cuisine: Indian
Total Time (Minutes): 45
Ingredients:
  • for onion masala paste:
  • 1 onion (cube)
  • 3 clove garlic (crushed)
  • 1 inch ginger
  • 2 pod cardamom
  • 13 whole cashew
  • 6 almond / badam (blanced)
  • 2 tsp poppy seeds / khus khus
  • 1 cup water
  • for curry:
  • 1 tbsp butter
  • 2 tbsp oil
  • 1 tsp cumin / jeera
  • 1 bay leaf
  • ½ inch cinnamon
  • 3 pod cardamom
  • ½ cup curd / yogurt (whisked)
  • 2 tbsp cream / malai
  • 1 cup milk
  • ¾ tsp salt
  • 2 chilli (slit)
  • 20 cube paneer / cottage cheese
  • 1 tsp kasuri methi (crushed)
Instructions:
  1. in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
  2. add 1 cup water, cover and boil for 15 minutes.
  3. cool completely, and blend to smooth paste adding water as required. keep aside.
  4. in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
  5. add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
  6. now add prepared onion paste and stir well.
  7. cook on medium flame, until the raw flavour disappears and oil separates from sides.
  8. keeping the flame on low add ½ cup curd and stir continuously.
  9. cook until the oil separates from the sides.
  10. further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
  11. also, add ¾ tsp salt, 2 chilli and mix well.
  12. now add 20 cube paneer and mix well.
  13. cover and simmer for 5 mintues or until the flavour absorb completely.
  14. now add 1 tsp kasuri methi and mix well. Ready to enjoy.
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