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Jul 192017
 

So a couple of days back my blog’s following on FB touched a 12k milestone! It may be nothing to many but I know how this journey has been.. a lot of effort, bit of struggle, bucket full of patience but at the end I have received Heaps of Love from all of you and Immense Satisfaction. I want to thank each one of you for your support and motivation. I think this success is not just mine but also yours.  


To celebrate this I prepared Mughlai Shahi Paneer for my family. I have been making Shahi Paneer earlier also and that is one of the most tried recipes from my blog. But this is a Mughlai avatar of the Shahi Paneer. Delicate paneer cubes are cooked in white gravy with aromatic mughlai spices. Oh the occasion turned totally Shahi after this! Directions:
1. In a blender add chunks of onion and  green chilli. Make a smooth paste and set aside. Soak some cashews in 2 tablespoon milk for half an hour. Grind them along with 1/4 cup grated paneer and set aside. Also cut the paneer in cubes to be used later.




2.  Heat ghee in a kadai or deep sauce pan on medium flame for 2-3 minutes.


3.  Now, add Bay leaf along with  Onion Chili Paste and Ginger garlic paste in the ghee and let it become light brown in color. .It may take upto 5 minutes. The raw smell of ginger garlic will fade away.





4. Add Chopped Tomatoes and continue to sauté till the ghee separates the masala. Be patient, this can take upto 15-18 minutes and not to mention… keep stirring on regular intervals.




5. Add Coriander powder, Roasted Cumin Powder and Turmeric Powder.





6. Also add Red Chili Powder, Garam Masala and Salt to the masala. Mix everything thoroughly with the masala taste and continue to cook for a minute more. 





7. Now turn the flame off and add curd and keep whisking it with masala otherwise the curd will curdle. Also add 1/3 cup water to the masala and mix.





8. Now turn the flame on but it will continue to remain on simmer. Add  kasuri methi, fresh cream and combine with a ladle.  




9. Add cubed Paneer to the gravy and mix well .


10.  Also add Cashew Milk Paste and bring the gravy to the boil on low flame. It will take 3-4 minutes.


11. Add green cardamom powder. Finish the dish with fresh coriander leaves.




12. Serve it hot with roti, naan or paranthas.

Other Paneer dishes you can try are: Shahi Paneer,  Achari Paneer,  Vrat Wale Dahi-Paneer KebabsPaneer Ki Kheer,  Baked Paneer Corn Kababs , Stuffed Buns with Spicy Paneer Palak Paneer

Restaurant Style Mughlai Shahi Paneer | Cottage Cheese Cubes in White Aromatic Gravy
Serves 2
Mughlai Shahi Paneer is a delicate Indian dish which has soft paneer cubes in velvety white sauce made with yogurt, fresh cream. It’s flavorful and rich and leaves a lingering flavor on your taste buds.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 200 gms Paneer or Cottage cheese
  2. 1 small Tomato, finely chopped
  3. 1 tsp Coriander power
  4. 1/2 tsp roasted Cumin powder
  5. 1/2 tsp Garam masala
  6. 1/2 tsp Red chili powder
  7. 1/4 tsp Turmeric powder
  8. 1/2 tsp Kasuri Methi
  9. 3-4 tbsp. fresh cream
  10. 2-3 tbsp. fresh Curd, whisked
  11. 1 Bay leaf
  12. 2 Cardamom pods, seeded and powdered
  13. Salt to taste
  14. 2-3 tbsp.Ghee
  15. 2 tsp Coriander leaves, to garnish
  16. 2 Onions, roughly chopped
  17. 2 Green chillies
  18. 2 tsp Ginger-Garlic paste
  19. 8-10 Cashew nuts
  20. 1/4 cup Warm milk
  21. 1/4 cup grated Paneer
Instructions
  1. In a blender add chunks of onion and green chilli. Make a smooth paste and set aside. Soak some cashews in 2 tablespoon milk for half an hour. Grind them along with 1/4 cup grated paneer and set aside. Also cut the paneer in cubes to be used later.
  2. Heat ghee in a kadai or deep sauce pan on medium flame for 2-3 minutes.
  3. Now, add Bay leaf along with Onion Chili Paste and Ginger garlic paste in the ghee and let it become light brown in color. .It may take upto 5 minutes. The raw smell of ginger garlic will fade away.
  4. Add Chopped Tomatoes and continue to sauté till the ghee separates the masala. Be patient, this can take upto 15-18 minutes and not to mention… keep stirring on regular intervals.
  5. Add Coriander powder, Roasted Cumin Powder and Turmeric Powder.
  6. Also add Red Chili Powder, Garam Masala and Salt to the masala. Mix everything thoroughly with the masala taste and continue to cook for a minute more.
  7. Now turn the flame off and add curd and keep whisking it with masala otherwise the curd will curdle. Also add 1/3 cup water to the masala and mix.
  8. Now turn the flame on but it will continue to remain on simmer. Add kasuri methi, fresh cream and combine with a ladle.
  9. Add cubed Paneer to the gravy and mix well.
  10. Also add Cashew Milk Paste and bring the gravy to the boil on low flame. It will take 3-4 minutes.
  11. Add green cardamom powder. Finish the dish with fresh coriander leaves.
  12. Serve it hot with roti, naan or paranthas.
Adapted from Chef and Her Kitchen
The Secret Ingredient http://www.thesecretingredient.in/
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