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Mughlai Paneer
My love for the Awadhi Cuisine would never end, and this time I thought of writing my version of an Awadhi Classic – Mughlai Paneer. This a very rich and tasty dish and becomes everyone’s favorite instantly. The key to this dish is the gravy which is made of Almond Paste and Fried Onions which gives it a slight Sweetish flavor. My version of the dish cooks in quick time and should be tried at home.
Do check the video in YouTube and follow me in YouTube and Instagram.
Cuisine - Indian, Pakistani, Mughlai
Keywords- Vegetarian, Paneer, Shahi Paneer, Tasty, Cooking, Recipe
Prep:15 Mins.
Cooking : 35 Mins
Ingredients:
3 Table Spoons of Ghee (Clarified Butter )
10-12 Almonds
2 Tea Spoons of Ginger Garlic Paste
1 Tomato chopped into small pieces.
2 Onions cut into thin slices.
1 Tea Spoon of Sugar
Salt to taste.
1 Lb of Paneer cut into medium cubes.
Powdered Spices
2 Tea Spoons of Garam masala
1 Tea Spoon of Cumin powder
1.5 Tea Spoon of Chili powder
Ground Spices
1 long Cinnamon stick
2 Black Cardamom pods
1 tablespoon Fennel seeds
1 Star Anise
2.5 Bay leaves
1 spoon of Shah Jeera (Black Cumin) seeds
Some Mace (Javitri)
5 Cloves
4 Cardamom pods
Small piece of Nutmeg.
RECIPE:
1. Take two whole onions , cut them into thin slices and deep fry them until they are caramelized. When ready the onions would look deep brown. Do check the video for more details on this.
2. Take the almonds and add them into a blending jar, add a little water into it.
3. Blend the almonds and turn them into a Smooth Paste, add water it necessary while blending.
4. Keep the Almond paste aside.
5. Now take a deep bottom Pan and add 3 spoons of Ghee (Clarified Butter ) in it and start heating it.
6. When the Oil gets heated, add all the ground spices in the Pan.
7. Sauté the ground spices for 2 minutes.
8. Add 2 spoons of Ginger Garlic Paste.
9. Sauté this for 2 more minutes.
10. Now add the tomato in the Pan.
11. Keep stirring the tomatoes for the next 5 minutes and let it cook .
12. As the tomatoes looked cooked, add the powdered spices into the Pan.
13. Sauté the mix for 3 more minutes and let the masala cook.
14. Add the Fried Onions (Keep a few aside for garnishing) in the Pan and Sauté for 2 minutes.
15. Add the Almond Paste , Salt and Sugar in the Pan.
16. Keep stirring occasionally and cook this mix for 7 minutes.
17. Add the Paneer into the Pan, mix the Paneer with the masala.
18. Add a Cup of water into the Pan and cook for 7 more minutes.
19. Garnish the dish with the left over caramelized onions and enjoy it with Naan , Paratha or Roti.
