Paneer (homemade or readymade) – 15 – 20 cubes or 250gms
Tomato – 2 (chopped)
Peas – 1/2 cup (optional)
Fennel (sombu) – ½ tbsp
Jeera (cumin seeds) – 1 tbsp
Mint leaves (pudhina) – 4 – 5 leaves
Cloves – 2
Poppy seeds (khus khus) – ½ tbsp
Cardamom – 2 or powder – ½ tbsp
Asafoetida – 1 pinch
Almond powder – ½ tbsp or 3-4 almonds shredded
Cashew powder – ½ tbsp or 3-4 cashews shredded
Chilli powder – 1 tbsp
Dhania powder – ½ tbsp
Amchur powder – ½ tbsp
Garam masala powder – ½ tbsp
Salt – to taste
Oil or ghee – 5 tbsp
Milk – ½ cup
Curd – 1 tbsp
Milk cream – ½ tbsp (optional)
Tomato Puree – as per requirement
Coriander – for garnishing
Preparation of Mughalai Paneer:
- Heat 3 tbsp ghee in a pan and add the paneer cubes (put the cubes in hot water for a min if it bought from shop, homemade paneer can be fried directly). Fry it till it turns to light brown and keep it aside.
- Heat oil or ghee in a pan, add fennel, jeera, mint leaves, poppy seeds, cloves, cardamom, asafoetida and fry lightly for ½ min.
- Now add the tomatoes and little water to cook. Add almond and cashew (powder or shredded) and cook for a min.
- Add the chilli powder, dhania, amchur, garam masala powder, peas and cook for 10 mins. Add some water if it has become thick.
- Then add milk, curd, salt, and tomoto puree (optional) and cook for another 5 mins.
- Once it has become gravy remove from flame and add the fried paneer cubes, milk cream and garnish with coriander.
Enjoy with rotis, parathas……
You can add 1 tbsp of corn flour mixed in little water to the gravy to make it thick.
You can avoid puree if you think the gravy quantity is enough.