Ingredients |
|
| Cottage cheese (paneer) | 500 gram |
| Onion ( payaz), cut into thick pieces | 1 cup |
| Green peas (hara matar) | ½ cup |
| Thick curd (dahi) | ¼ cup |
| Garlic (lahsan) | 1 tea spoon |
| Ginger (adrakh) | 1 tea spoon |
| Green coriander (hara dhaniya) chopped | 4 table spoon |
| Green chillies (hari mirch) chopped | 2 table spoon |
| Kasmiri red chilli (lal mirch) powder | ½ tea spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Salt (namak) | to taste |
| Clarified butter (ghee) | 4-5 table spoon |
| Vegetable oil (tel) | for frying eggs |
Spices to grind |
|
| Green cardamom (chhoti elaichi) | 3-4 |
| Cinnamon (dal chini) | 1” piece |
| Mace (javitri) | ¼ tea spoon |
| Cashew nuts (kaju) | 2 table spoon |
| Poppy seeds (posta) | 1 table spoon |
| Desiccated coconut (nariyel ka chura) | 2 table spoon |
Method
- 1. Cut cottage cheese (paneer) into big pieces and keep aside.
- 2. Heat enough oil in a pan, fry cottage cheese (paneer) and keep them aside.
- 3. Boil the peas in enough water and keep them separately.
- 4. Take grinding spices in a blender jar and make a smooth paste of it.
- 5. Take curd in a big bowl; add garlic, ginger, green chillies, green coriander, Kashmiri red chilli, turmeric powder and mix well.
- 6. Heat oil in a pan and fry onions in it. Once it becomes golden remove it from flame and grind it.
- 7. Heat clarified butter in another pan, add onion paste and let it cook for 3-4 minutes. Now add the spices mixture and stir it till oil gets separated.
- 8. Then add boiled peas and stir it for 5-7 minutes.
- 9. Now add salt and water and let it simmer and then add paneer pieces.
- 10. Let it cook till the gravy becomes thick.
- 11. Serve “Mughlai Paneer Curry” with Sheermal, Nan or Tandoori Roti.
- Recipe Type : Curries, Paneer curries, Vegetarian
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