Mughlai Paneer

Paneer Mughlai is a flavorful, aromatic and a traditional Mughlai dish.
It has a rich gravy made with cream, cashewnut and poppy seeds. Its usually prepared for a special occasion. The preparation time is very short and the method is easy. My magic ingredient in this traditional recipe is 'Honey' . It enhances the flavors of the spices. Try it out and tell me your reviews in the comments below.


Ingredients :
Paneer- 250 gm (cut into cubes)
Tomato- 2 (pureed)
Onion- 2 (chopped finely)
Green Chilly- 2(chopped)
GingerGarlic paste- 2 tbsp(fresh)
Fresh Cream- 1/2 cup
Yogurt- 1/4th cup
Milk- 1/2 cup
Cashewnut- 10-15 (soak in water for a few hours and grind into a paste)
Poppy Seeds- 2-3 tsp (soak in water for 15 min and gring into a paste
Turmeric Powder- 1/2 tsp
Coriander Powder- 1 tsp
Honey- 1/4 tsp
Cumin Seeds- 1/2 tsp
Asafoetida- 2 pinch
Salt to taste
Oil - 2 tbsp
Coriander Leaves- for garnishing


How to proceed :

Heat oil in a pan. When the oil heats up , add heeng(asafoetida) and cumin seeds. Then add the ginger garlic paste. Now add the onion paste and saute it for a few minutes. Then add the ginger garlic paste and saute further till brown. Add the tomato paste . After 5 min add all the spices and saute. Now add the cashewnut and the poppy seeds pastes, respectively. When the oil starts floating on top it indicates the base for the gravy is cooked. Now turn down the heat and add yogurt and 1 cup water. Mis everything. At this point I  turn the heat off and use a hand blender to make the gravy more smooth. After blending I heat up the gravy again and add the paneer pieces and the 1/2 cup of milk.Cover it  and let it simmer on slow flame for 5 minutes.
Mughlai Paneer is ready to eat. Garnish with coriander !

* To make it fancier, add butter and a little cream as garnish
*I avoid grinding onion, ginger , garlic tpgether as it brings on oxidation and effects the bright color of the gravy.
 *I served it with Besan methi paratha.(look for the recipe in the menu bar)