An exotic mughlai dish made with paneer cooked in a rich cashew, poppy seeds, almond sauce and some spices. Some of the significant ingredients of mughlai cuisine, as per the experts are the dry fruit, aromatic spices and milk which will give the dish creamy texture of the gravy.
Ingredients :
Paneer - 200 gms
Onion paste - 1/2 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Poppy seeds paste - 2 tbsp
Cashew paste - 1/2 cup
Almond paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Milk - 1/2 cup
cinnamon - 1"
Cloves - 3-4
Cardamom - 4
Bay leaves - 2 nos.
Oil - 2 tbsp
Method :
Cut the paneer small pieces.
Heat 2 tbsp oil in a pan, put the paneer, fry them with little salt for 1 mins in medium flame. Keep aside.
In the same oil add cloves, cardamom, cinnamon, when they are crackled then add onion paste, fry until golden brown. Then add ginger, garlic paste, cook for 2 mins.
Now add poppy seeds paste, turmeric powder, coriander powder, red chilli powder, sugar and salt, mix well. Fry for few minutes on low heat til the oil separates out.
Add cashew paste, almond paste, paneer, mix well with paneer. Now add 1/2 cup milk. Cover the lid and bring it to boil.
Garnish it with chopped coriander leaves. Serve hot mughlai paneer with paratha, naan and any indian bread....
Ingredients :
Paneer - 200 gms
Onion paste - 1/2 cup
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Poppy seeds paste - 2 tbsp
Cashew paste - 1/2 cup
Almond paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Milk - 1/2 cup
cinnamon - 1"
Cloves - 3-4
Cardamom - 4
Bay leaves - 2 nos.
Oil - 2 tbsp
Method :
Cut the paneer small pieces.
Heat 2 tbsp oil in a pan, put the paneer, fry them with little salt for 1 mins in medium flame. Keep aside.
In the same oil add cloves, cardamom, cinnamon, when they are crackled then add onion paste, fry until golden brown. Then add ginger, garlic paste, cook for 2 mins.
Now add poppy seeds paste, turmeric powder, coriander powder, red chilli powder, sugar and salt, mix well. Fry for few minutes on low heat til the oil separates out.
Add cashew paste, almond paste, paneer, mix well with paneer. Now add 1/2 cup milk. Cover the lid and bring it to boil.
Garnish it with chopped coriander leaves. Serve hot mughlai paneer with paratha, naan and any indian bread....
