Lunch

Mughlai Paneer Recipe

INGREDIENTS 150 gms – Paneer Cubes 30 ml – Refined Oil 1 pinch – Cumin Seeds 1 Tsp – Garlic Chopped 1 Tsp- Ginger Chopped 100 ml – Tomato Puree 50 gms – Cashew nut paste 1 Tsp – Kashmiri Degi Mirch 1 Pinch – Small Cardamom powder ½ Tsp – Cumin Powder Salt – To Taste ½ Tsp – Garam Masala 75 ml – Water 2 Tbsp –Butter ½ Cup – Fresh Cream Garnish- Almond flakes Saffron (dissolved in milk) 1 Coriander sprig

INSTRUCTIONS
Heat oil in a pan and add cumin and let it splutter. Add ginger and garlic and sauté for a minute. Add tomato puree, cashewnut paste and spices - Kashmiri Degi Mirch, Small Cardamom powder, Cumin Powder  . Cook for 5 minutes. Add water as required and add Paneer cubes. Cook for 5 minutes and finish with butter and cream. Cook on slow fire for 3 minutes and add garam masala. Transfer the dish to a serving bowl and garnish with almond flakes, cream, coriander sprig and saffron water.

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