Introduction:
Step into the realm of royal indulgence with Mughlai Paneer, a dish that epitomizes the opulence and grandeur of Mughlai cuisine. Laden with exotic spices, creamy textures, and a melody of flavors, Mughlai Paneer holds a special place in the culinary heritage of India.
Originating from the kitchens of the Mughal emperors, this dish is a testament to their refined taste and penchant for luxurious ingredients. It combines the delicate allure of paneer, or Indian cottage cheese, with a luscious sauce infused with the richness of nuts, the warmth of aromatic spices, and the indulgence of cream.
In this culinary journey, we delve into the intricacies of crafting Mughlai Paneer, unraveling its secrets and embracing its regal essence. From the vibrant hues of saffron to the earthy aroma of freshly ground spices, each element contributes to a symphony of flavors that dance on the palate.
Join us as we embark on a voyage through the annals of history, exploring the heritage and allure of Mughlai cuisine. Through this exquisite dish, we invite you to savor the taste of royalty and experience a culinary extravaganza fit for kings and connoisseurs alike. Prepare to be enchanted by the majestic flavors of Mughlai Paneer – a dish that crowns any dining experience with splendor and sophistication.
Ingredients:
- 250g paneer, cubed
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1/4 cup cashew nuts, soaked in warm water
- 1/4 cup almonds, blanched and peeled
- 2 green chilies, chopped
- 1-inch piece of ginger, grated
- 4 cloves of garlic, minced
- 1/2 cup yogurt
- 1/2 cup heavy cream
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons ghee or oil
- Fresh coriander leaves for garnish
Instructions:
1. Prepare the Cashew-Almond Paste:
- Drain the soaked cashew nuts and add them to a blender along with the blanched almonds. Blend into a smooth paste by adding a little water if needed. Set aside.
2. Sauté Onions and Spices:
- Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add grated ginger and minced garlic. Sauté for another minute until fragrant.
3. Make the Tomato Base:
- Add chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few more minutes.
4. Add Cashew-Almond Paste:
- Stir in the cashew-almond paste and cook for 2-3 minutes, allowing the flavors to meld together.
5. Add Yogurt and Cream:
- Reduce the heat to low and slowly add yogurt, stirring continuously to prevent curdling.
- Once the yogurt is well incorporated, pour in the heavy cream. Stir until the sauce is smooth and creamy.
6. Add Paneer and Garam Masala:
- Gently add the cubed paneer to the sauce and mix until evenly coated.
- Sprinkle garam masala over the paneer and sauce. Adjust salt and spices according to taste.
7. Simmer and Serve:
- Let the Mughlai Paneer simmer on low heat for 5-7 minutes, allowing the flavors to meld together and the paneer to absorb the sauce.
- Garnish with fresh coriander leaves before serving hot with naan, roti, or rice.
Enjoy the rich and indulgent flavors of Mughlai Paneer, perfect for a special occasion or when you’re craving something truly decadent!