Mughalai Paneer

Serves 2


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:

  1. 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.
  2. Heat oil or ghee in a pan, add fennel, jeera, mint leaves, poppy seeds, cloves, cardamom, asafoetida and fry lightly for ½ min.
  3. Now add the tomatoes and little water to cook. Add almond and cashew (powder or shredded) and cook for a min.
  4. Add the chilli powder, dhania, amchur, garam masala powder, peas and cook for 10 mins. Add some water if it has become thick.
  5. Then add milk, curd, salt, and tomoto puree (optional) and cook for another 5 mins.
  6. Once it has become gravy remove from flame and add the fried paneer cubes, milk cream and garnish with coriander.

Enjoy with rotis, parathas……

Additional Info:

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.


4 thoughts on “Mughalai Paneer

  1. Hi madhurya, thats a nice & delicious paneer gravy,love anything which has paneer in it…..and nice recipe too and loved your guest post as well…thanks for sharing these wonderful recipes..

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