Mughlai Shahi Paneer

"Experience the regal richness of Mughlai Shahi Paneer, where every bite whispers tales of royal feasts and culinary artistry!"

Mughlai Shahi Paneer: A Royal Delight

Mughlai Shahi Paneer is a dish that epitomizes the grandeur and richness of Mughlai cuisine. Known for its creamy and aromatic gravy, this recipe combines the mild sweetness of paneer with the richness of cashews and cream, making it a perfect dish for special occasions. The subtle yet flavorful spices lend it an irresistible aroma and taste that will transport you to the royal kitchens of Mughal emperors.

Ingredients

- Paneer (cottage cheese) - 250 grams, cubed

- Onions - 2 medium, finely chopped

- Tomatoes - 2 large, pureed

- Garlic - 6-7 cloves, minced

- Ginger - 2-inch piece, minced

- Green Chilies - 2, chopped

- Cashew Nuts - 10-12, soaked and ground to a paste

- Fresh Cream - 1/2 cup

- Milk - 1/2 cup

- Ghee (Clarified Butter) - 2 tablespoons

- Whole Spices (Cloves, Cardamom, Bay Leaf, Cinnamon) - 1 teaspoon

- Garam Masala - 1 teaspoon

- Coriander Powder - 1 teaspoon

- Cumin Powder - 1 teaspoon

- Turmeric Powder - 1/2 teaspoon

- Red Chili Powder - 1 teaspoon

- Salt - to taste

- Fresh Coriander Leaves - for garnish

Instructions

1. Preparation:

Begin by soaking the cashew nuts in warm water for about 30 minutes. Grind them into a smooth paste and keep it aside.

2. Sautéing Paneer:

In a pan, heat up a tablespoon of ghee. Lightly fry the paneer cubes until they turn golden brown. Remove them from the pan and set them on a plate.

3. Making the Gravy:

- Using the same pan, heat the remaining ghee.

- Add the whole spices (cloves, cardamom, bay leaf, and cinnamon) and sauté until they become fragrant.

- Add the finely chopped onions and sauté them until they turn golden brown.

- Incorporate the minced garlic, ginger, and green chilies. Sauté for a few more minutes.

- Add the tomato puree and cook until the oil starts to separate from the mixture.

- Mix in the cashew nut paste, coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for a few minutes.

4. Final Steps:

- Add the lightly fried paneer cubes to the gravy.

- Pour in the milk and let it simmer for a few minutes.

- Add garam masala and salt to taste.

- Stir in the fresh cream and mix well. Let it simmer on low heat for about 5-7 minutes until the gravy thickens.

5. Garnish:

Garnish with fresh coriander leaves.

Serve this delightful Mughlai Shahi Paneer with naan, roti, or rice. Enjoy the rich and royal flavors that will surely impress your family and guests!

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