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Mughlai paneer

Mughlai paneer

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 4

  • 250 gm paneer

  • 3 onion

  • 3 tomato

  • 15 garlic clove

  • 1 inch ginger

  • 2 spoon tea leaves

  • 1 spoon cashew nuts

  • 1 spoon ghee

  • 2 green cardamom

  • 1 inch cinnamon

  • javitri [mace] a little piece

  • salt to taste

  • 2 spoon cream


  • 01

    irstly prepare a tea concoction with hot water and tea leaves. Sieve it and keep aside. Soak the paneer cubes in the tea concoction with some salt added to it. soak it for 30 mins. Boil the onion and tomatoes. Make a paste of the boiled tomato-onion along with the ginger, garlic and cashew nuts. Heat little oil in a heavy bottomed pan, and add the cinnamon, cardamom and the mace. Add the ground onion paste made above and saute till the masala leaves oil from the sides of the pan. Add the paneer cubes and give it a stir. Add water for the gravy and let it cook for another 5-6 minutes. Switch off the flame and then add the cream. This curry would taste good with any kind of indian bread like roti, naan, rumali roti etc.



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