MUGHLAI PANEER CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the tomatoes in boiling water for 2 minutes. Remove from water and peel the skin to blanch them.
- Heat oil and deep fry the paneer till light golden colour. Keep aside.
- Heat half of the oil and fry onions till they turn golden brown.
- Remove from fire. Grind to a paste by adding water.
- Grind kaju and the soaked poppy to a white paste.
- Heat the remaining oil. Add the brownish paste and cook on low heat for about 5 minutes.
- Add curd and cook for about 5 minutes then add in blanched, chopped tomatoes.
- Cook till oil separates. Keep mashing while cooking. Add kaju paste and cook on low heat for 5 minutes.
- Add milk and enough water to get a thick gravy.
- Add salt, pepper, red chili powder and garam masala with fried paneer. Boil the gravy and simmer for 5 minutes and serve hot.
INGREDIENTS
- 450 grams paneer cut into rectangular pieces
- 6 large onions - sliced finely
- 10 cashewnuts
- 1 tablespoon poppy seeds, soaked
- 50 ml fresh curd,beaten
- 2 tomatoes - blanched and chopped
- 100 ml milk
- 100 ml water
- 100 ml oil
- Salt to taste
- ¾ teaspoon red chili powder
- ½ teaspoon garam masala
- IDHAYAM Sesame Oil for frying
11 comments for “Mughlai Paneer Curry”
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Any mughlai curry always brought this undying hunger in me. I always make navaratan pulao and shahi paneer but this mughlai paneer curry is like the best combination i have tried off late for my pulao it is a hit in my family. thank u
plz tell hw 2 mk kashmiri nan wid dis awsm mughlai pneer ??
super....:)
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