Mughlai Paneer Gravy Recipe

Butterly, creamy, richness along with the various nuts, spices and fats, a sweetish white gravy Mughlai Paneer is a unique flavored royal dish. 

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Recipe Category: Curries
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:
  • 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.
  • add 1 cup water, cover and boil for 15 minutes.
  • cool completely, and blend to smooth paste adding water as required. keep aside.
  • in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
  • add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
  • now add prepared onion paste and stir well.
  • cook on medium flame, until the raw flavour disappears and oil separates from sides.
  • keeping the flame on low add ½ cup curd and stir continuously.
  • cook until the oil separates from the sides.
  • further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
  • also, add ¾ tsp salt, 2 chilli and mix well.
  • now add 20 cube paneer and mix well.
  • cover and simmer for 5 mintues or until the flavour absorb completely.
  • now add 1 tsp kasuri methi and mix well. Ready to enjoy.