Mughlai Paneer

 

Ingredients:

1. Paneer (Cubed): 250 Gm
2. Cashew: 50 Gm
3. Almond: 50 Gm
4. Onion: 2 -3 (Finely Chopped)
5. Ginger Garlic Green Chili Paste: 2 Tsp
6. Coriander Powder: 2 Tsp
7. Cumin Powder: 1 Tsp
8. Garam Masala: 1 Tsp
9. Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
10. Black Cumin Seeds (Shahi Jeera): 1 Tsp
11. Yogurt: 1 Cup
12. Milk: 1 Cup
13. Salt: To Taste
14. Sugar: A Pinch
15. Oil: 2 Tblsp
16. Cilantro: For Garnish

 

Method:

1. First shallow Fry the paneer cubes.
2. Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
3. Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
4. Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
5. Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
6. Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
7. Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
8. Add the paneer cubes to the gravy and cook for another 5 minutes.
9. Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.