paneer mughlai ingredients
Paneer (cottage cheese) : 200gm
Boiled onion paste: ½ cup
Ginger paste: 1tbsp
Poppy seed paste: 2tbsp
Whipped curd: 3-4tbsp
Cashew nut paste: ½ cup
Fresh cream: ¼ cup
Cinnamon: 1″stick
Cloves: 3-4
Cardamom (green): 3-4
Bay leaves: 1-2
Cumin powder: 1tsp
White pepper powder: 1tsp
Green chilies (chopped): 1tsp
Coriander leaves (chopped): 1tsp
Salt to taste
Oil: 2-3tbsp
Paneer muglai Preparation
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 and reserve.
For boiled onion paste, first boiled the onion and then grind in the mixer to get a smooth paste.
3. 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.
4. 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.
5. 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.
Garnish it with chopped coriander leaves
6. Serve the hot paneer mughlai with naan,kulcha.or roti.
