Mughlai Paneer Makhani

Name: Mughlai Paneer Makhani
Yield: 25 minutes
Cuisine: Indian
Ingredients: 250 gms Paneer (cottage cheese), cut into 1 inch cubes; 1 small piece of Bayleaf; 1-inch piece of Cinnamon; 2 Green Cardamoms; 1/2 teaspoon Cumin Seeds; 1 large Onion, chopped; 5-6 cloves Garlic, chopped; 8 Cashew nuts; 3 medium Tomatoes, chopped; 2 Dry Red Kashmiri Chilli; 1/2 teaspoon Kasuri Methi (dried fenugreek leaves); 1 teaspoon Red Chilli Powder; 1/2 teaspoon crushed Garlic (or paste), optional; 1 teaspoon Sugar; as per taste Salt; 3 tablespoons Butter (or oil); 3 tablespoons Fresh Cream; 5 tablespoons+ 1 cup Water

Huma Chaudhary @miss_huma

India

#Special

Soft and mellow paneer cubes cooked in spicy and rich Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly delicious Mughlai Paneer Makhani.

#Special

Soft and mellow paneer cubes cooked in spicy and rich Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly delicious Mughlai Paneer Makhani.

Huma Chaudhary @miss_huma

India

#Special

Soft and mellow paneer cubes cooked in spicy and rich Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly delicious Mughlai Paneer Makhani.

#Special

Soft and mellow paneer cubes cooked in spicy and rich Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly delicious Mughlai Paneer Makhani.

Saved

Ingredients

4-5 peoples

25 minutes

250 gmsPaneer (cottage cheese), cut into 1 inch cubes
1small piece of Bayleaf
1-inch piece of Cinnamon
2Green Cardamoms
1/2 teaspoonCumin Seeds
1large Onion, chopped
5-6 clovesGarlic, chopped
8Cashew nuts
3medium Tomatoes, chopped
2Dry Red Kashmiri Chilli
1/2 teaspoonKasuri Methi (dried fenugreek leaves)
1 teaspoonRed Chilli Powder
1/2 teaspooncrushed Garlic (or paste), optional
1 teaspoonSugar
as per tasteSalt
3 tablespoonsButter (or oil)
3 tablespoonsFresh Cream
5 tablespoons+ 1 cup Water

Saved

Steps

4-5 peoples

1

Heat 2-tablespoons butter in a pan over medium flame. Add bay leaf, cinnamon, green cardamom and cumin seeds. Sauté for 30 seconds. Add chopped onion, garlic and cashew nuts.
2

Sauté until onion turns translucent. Add chopped tomato, dry kashmiri red chilli and salt. Sauté for 4-5 minutes. Add kasuri methi (dried fenugreek leaves) and 3-tablespoons water. Cook until tomatoes turn soft, it will take around 2-3 minutes.
3

Turn off the flame. Let the mixture cool for a while. Transfer it to the jar of a mixer grinder and make a smooth paste. If required, add 2-3 tablespoons water while grinding.
4

Heat 1-tablespoon butter in the same pan over medium flame. Add 1/2 teaspoon crushed garlic (or garlic paste) and 1-teaspoon red chilli powder. Mix well and add the prepared paste. Stir continuously and cook until butter starts to release from sides. It will take around 3-4 minutes.
5

Add 1-cup water and 1-teaspoon sugar. Mix well using spatula.
6

As the gravy splatters, cover it with a lid and cook for 3-4 minutes. Stir occasionally in between to prevent sticking.
7

Remove the lid. Taste the gravy for salt and sugar and if required, add more at this stage. Add paneer cubes.
Mix well and cook for 2-minutes. Add 3-tablespoons fresh cream.
8

Mix well and turn off the flame. Garnish with chopped coriander leaves. Mughlai Paneer makhani is ready for serving. ENJOY!

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Huma Chaudhary @miss_huma

on March 15, 2021 05:09

India

AssalamuAlaikum!I am Huma Chaudhary and i love to cook new and Different types of recipes & I love Baking a lot . So keep watching my Recipes nd ENJOY!