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Friday, December 7, 2012,10:05 PM by
V.Chitralekha

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MUGHLAI PANEER CURRY

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
35 minutes

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”

  • Madhumathi Seshadri
    Posted Thursday, April 18, 2013 at 8:26:29 PM

    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

  • ritu singhania
    Posted Friday, August 23, 2013 at 1:35:10 AM

    plz tell hw 2 mk kashmiri nan wid dis awsm mughlai pneer ??

  • Latha Devadiga
    Posted Friday, August 23, 2013 at 1:54:13 AM

    super....:)

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