Skip to main content

Mughlai Shahi Paneer (Paneer in White Gravy) by Priyanka Chaliha Bhattacharjee


 I am  Mrs Priyanka Chaliha Bhattacharjee, a former PR Executive, presently a homemaker. I reside at Makum with my hubby Abhishek  and a 5 yrs old son Priyam. I'm a simple person who goes about  life as it comes, who has her imperfections. I have  an ardent interest in food which includes both eating and cooking. Today I'm going to share Mughlai Shahi Paneer  Recipe (Mughlai Paneer in White Gravy). In this recipe soft paneer cubes are simmered in rich and creamy white gravy.

Top post on IndiBlogger, the biggest community of Indian Bloggers

Mughlai Shahi Paneer  (Paneer in White Gravy) by Priyanka Chaliha Bhattacharjee  



📎Course : Main Course 
📎Cuisine : Indian
🔪Preparation Time : 20 minutes
♨Cooking Time : 20 minutes 
🕞Total : 40 minutes
🍴Servings : 2

INGREDIENTS:

  • 175 gms Paneer or cottage cheese cut into 1/2 inch cube sized pieces 
  • 2tbsp Cashews 
  • 1 medium sized Onion
  • 1/2 tsp Ginger garlic paste 
  • 1/3 tsp Green chilly paste
  • 2 Cloves
  • 3 Peppercorn 
  • 1 Bay leaf
  • 1/2 inch Cinnamon stick 
  • 1/2 tsp Shahi jeera 
  • 1/2 tsp Coriander powder 
  • 1/2 tsp Black pepper 
  • 1/2 cup Beaten curd
  • 2 tbsp Fresh cream
  • Pinch of Suger
  • 1 tbsp Ghee or butter 
  • Salt to taste 
  • Some cheery for garnishing 



METHOD:

  1. First soak the cashews in half cup of water for 15-20 minutes, and a make a smooth paste.
  2. Add a cup of water and the whole onion in a pan. cook till onion is soft.
  3. Take it in a blender and puree till smooth.
  4. Now heat ghee in a pan, once hot add in all the whole spices cloves, peppercorn, bay leaf, cinnemon, shahi jeera and saute. .
  5. Add in the pureed onions and cook till it leaves the sides.
  6. Bow it's time to add in garlic ginger paste along with green chilly paste.Fry till you get a nice aroma.
  7. Add in salt, sugar, coriander masala powder and black pepper. Mix well.
  8. Add the prepared cashews paste. Stir well.
  9. Then add the beaten curd and cook for another 5 minutes, and pour a cup of water in the pan and cook for a minute. Adjust water of  according to your preference.
  10. While the gravy is being cooked, cut the paneer in cubes and add in, in the gravy.
  11. Add fresh cream and cook for a minute.
  12. Garnish with some cherry  and serve hot with Naan or pulao.
Hope you will enjoy cooking this recipe.  For more recipe updates do visit my Instagram account @Preeyan_k  and facebook page @Love for Food

Comments

Popular posts from this blog

Green Tomato Pickle

Hey there!  here I'm back with another pickle recipe.  Sweet, sour and spicy green tomato pickle is very easy to prepare.


Green tomatoes are the unripe tomatoes which are firm and sour. If you have green tomatoes and searching for recipe ideas than I have got two simple green tomato chutney recipes for you > click here

I love eating green or raw tomatoes.  Red tomatoes are available throughout the year but green tomatoes are quite seasonal. Today I got a basket of green tomatoes from my father and so I decided to make this pickle recipe.
Green Tomato Pickle 
📎Course : Pickle 📎Cuisine : Indian
INGREDIENTS:
7-8 green tomatoes 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 tsp mustard seeds 1/3 tsp fenugreek seeds1/2 tsp fennel seeds1/2 tsp hing or asafoetida1/2 tsp nigella seeds 1 tbsp red chilli powder 2 tbsp sugar 1/2 tbsp salt 1/2 cup mustard oil 1/2 tbsp white vinegarMETHOD: Wash the green tomatoes under running water.  Wipe the tomatoes with a dry cloth. Slice the green tomatoes…

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Raw Mango Ice Lollies

The season of raw mango is here. I waited for the whole year for raw mangoes as I love raw mangoes. Mango, the king of fruits is available only during summer and sweet and sour raw mango ice lollies can give the perfect refreshments during hot hot summer. No artificial color is added in these lollies. Raw mango is used to make these ice lollies together with some mint leaves, sugar, salt and some mild spices. Just blend all the ingredients and transfer into ice pop or ice lolly molds. If you don't have ice lolly molds, you can use paper cups and wooden sticks.

Also try Watermelon Ice Pops
Raw Mango Ice Lollies 

INGREDIENTS:
1 cups of raw mango peeled, seeded and diced. 5-6 finely chopped mint leavesPinch of cumin powder 1/2 tsp black salt 4 tbsp sugar 2 cups of water METHOD: In a blender blend all the ingredients until smooth. With the help of a stained, filter the liquid into a jar. Discard the remaining. Transfer the liquid into ice lolly  molds.Freeze until solid.

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Instant Green Chilli Pickle in Mustard Recipe

Hey!  I'm back again with another Green chilli pickle. Hope you are not bored with my continuous pickle recipes. Summer is meant for pickling and I have still many pickles to made in my mind. Hope you liked my previous green chilli pickle recipe. Today I'm going to share an instant green chilli pickle recipe which you can serve to your guests instantly after making. This green chilli pickle is very easy to prepare. The taste of this pickle is hot and sour.  This is similar to the chilli chutney that is usually served in marriage parties. I'm using medium hot Indian variety of  green chillies for making this Instant pickle. Green chillies are dipped into the mustard seeds' paste and the use of vinegar makes the pickle sour to taste. You can serve this pickle with rice or roti (Indian bread)  as a side dish,  but I like to have this pickle with fritters (pakoras) too. 


Instant Green Chilli Pickle in Mustard Recipe 
📎Course : Pickle 📎Cuisine : Indian
🔪Preparation Time : 2…