Mughlai Paneer Recipe

Ingredients

  • 150 gms – Paneer Cubes
  • 30 ml – Refined Oil
  • 1 pinch – Cumin Seeds
  • 1 Tsp – Garlic Chopped
  • 1 Tsp- Ginger Chopped
  • 100 ml – Tomato Puree
  • 50 gms – Cashew nut paste
  • 1 Tsp – Degi Mirch
  • 1 Pinch – Small Cardamom powder
  • ½ Tsp – Cumin Powder
  • Salt – To Taste
  • ½ Tsp – Garam Masala
  • 75 ml – Water
  • 2 Tbsp –Butter
  • ½ Cup – Fresh Cream
  • Garnish-
  • Almond flakes
  • Saffron (dissolved in milk)
  • 1 Coriander sprig

Preparation

  1. Heat oil in a pan and add cumin and let it splutter. Add ginger and garlic and sauté for a minute.
  2. Add tomato puree, cashewnut paste and spices. Cook for 5 minutes. Add water as required and add Paneer cubes. Cook for 5 minutes and finish with butter and cream.
  3. Cook on slow fire for 3 minutes and add garam masala.
  4. Transfer the dish to a serving bowl and garnish with almond flakes, cream .coriander sprig and saffron water.