Creamy Mughlai Paneer Masala Recipe

About this recipe

Creamy Mughlai Paneer Masala is a rich and indulgent North Indian dish that combines soft cubes of paneer with a luscious, spiced cashew and cream-based gravy. Perfectly balanced with moderate spices, this dish is ideal for a hearty breakfast or brunch, offering a flavor-packed meal to start your day with the right energy. The Mughlai influences shine through in the use of aromatic whole spices, a hint of sweetness, and the creamy richness, making it a favorite for all age groups in the family.

Ingredients

• 200 g Paneer
• 500 g Onion
• 200 ml Ghee
• 200G Adrak Lasun Paste (200g)
• 500 g Sugar
• 100 g Coriander Leaves
• - Fresh Cream
• - Coriander Powder
• 100 g Dalchini (Cassia )
• 50g Everest Garam Masala
• 100 g Green Elaichi
• 100 g Jeera
• 1 Kg Kissan Tomato Puree
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat 1 tablespoon of ghee in a large pan over medium heat. Add the cumin seeds, green cardamoms, and cinnamon stick, and sauté until aromatic.
2. 2. Add the chopped onions and cook until golden brown. Stir in the ginger-garlic paste and cook for another minute.
3. 3. Add the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the mixture thickens and the oil separates.
4. 4. Blend the soaked cashews into a smooth paste using a blender. Add this paste to the pan and mix well.
5. 5. Stir in the cream, sugar, and salt. Let the gravy simmer for 5-7 minutes on low heat, stirring occasionally.
6. 6. Add the paneer cubes to the gravy and gently mix to coat them evenly. Cook for another 3-4 minutes, allowing the paneer to absorb the flavors.
7. 7. Sprinkle garam masala on top and mix gently. Turn off the heat and let the dish rest for a few minutes.
8. 8. Garnish with fresh coriander leaves and serve hot with parathas, naan, or steamed rice.