Mughlai Paneer

Mughlai Paneer

Basic Recipe from Femina Magazine, 1994

Serves: 3 - 4

Ingredients

200 g paneer, cut into cubes
1 tablespoon oil
1 large onion, grated or finely sliced
1 tomato, finely chopped
2 strands of saffron, ( soaked in 1 teaspoon milk ) - ( optional )
1/2 cup ( 50 ml ) water
1/2 teaspoon salt( or to taste )
1 tablespoon fresh cream
1 extra cream ( to garnish )
1 tablespoon chopped coriander leaves

For Mughlai masala:

1/4 teaspoon turmeric powder
1 teaspoon charoli ( optional )
1 tablespoon chopped cashew nuts
4 whole red chillies or 1/2 teaspoon red chilli powder
6 cloves garlic, chopped
1./2 - piece ginger, chopped
1/2 teaspoon cumin seeds ( jeera )
1 - inch piece cinnamon
3 cloves
2 black cardamoms

Make a smooth paste of above ingredients in a mixer.

Method

Heat 1 tablespoon oil and fry onion till oil golden color. Add ground Mughlai masala and lightly fry till fragrant on a low heat for 5 - 7 minutes.

Add finely chopped tomato and diluted saffron ( optional ). Fry for a few minutes ( till tomatoes well blended with Mughlai masala ). Then add paneer pieces. Stir to coat paneer with masala. Add salt to taste.

Pour 1/2 cup ( 50 ml ) of water. Let it come to a boil, then reduce heat. Cover and cook till paneer softens, stirring occasionally. Finally add fresh cream and mix well. Do not heat again. There should be a thick creamy gravy when the paneer is done.

Garnish with chopped coriander leaves and extra cream. Serve with Parathas / Naan / Rotis / Pulao ....