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
Labels:

Comments

Post a Comment

Popular posts from this blog

List of Vegetables used in Assamese Cuisine with their English name.

Here is a list of 50 leafy and non-leafy vegetables used in Assamese cuisine with their English name.         Assamese name = English name  Lai xaak(লাই শাক)= Mustard green  Paleng xaak(পালেং শাক)= Spinach  Horiyoh xaak(সৰিয়হ শাক)= Mustard plant  Dhekia(ঢেকিয়া)= Fiddlehead ferns  Meethi xaak(মিথি শাক)= Fenugreek greens Mati kaduri(মাটি কাডুৰি)= Sessile joyweed  Lofa xaak(লফা শাক)= Chinese mellow   Bor-manimuni(বৰ-মানিমুনি)= Asiatic pennywort  Sofguti(চফগুটি)= Fennel  Dangbodi(ডাংবদি)= Yard long been  Kolmou(কলমৌ)= Water spinach  Titamora(তিতামৰা)= Jute plant  Tengamora(টেঙামৰা)= Roselle  Bhekuri(ভেকুৰী)= Indian nightshade  Squash(স্কচ্)= Chayote squash  Bahgaj(বাহঁগাজ)= Bamboo shoots  Betgaj(বেতগাজ)= Rattan shoots  Sojina(চজিনা)= Drumstick  Maan-dhania(মান ধনিয়া)= Long coriander  Mosondori(মচন্দৰি)= Heart leaf  Bhedai lota(ভে...
26 comments
Read more

Pork with mustard greens (Lai xaak)

Mustard green is a green leafy vegetable. I love its taste.  Its little bitter but it taste good once cooked.  Many recipes can be made with this beautiful green leafy vegetable. Fish with mustard greens , mustard greens stir fry, mustard green raw chutney,  boiled mustard greens are some of the mustard greens recipes.    Pork with mustard greens is a very special recipe of  Assam . Use full grown mature and soft mustard green leaves only. This recipe is very simple and very less spices are used. Assamese cuisine  is in fact less spicy compared to other Indian cuisines.  Pork with mustard greens is served as a side dish with rice. Assam is a rice eating state and Assamese generally eat rice at lunch and dinner.  So this pork  recipe can be served at lunch and dinner with steamed rice. But some people don't like to have leafy vegetables at night.  So for them serve at lunch only. Pork with mustard greens (Lai xaak) ...
4 comments
Read more

Fish Curry with Ul Kobi (Kohlrabi)

Fish Curry with Ul Kobi (Kohlrabi) is a simple yet delicious fish curry recipe for those who love Kohlrabi. When I was a kid I didn't liked the taste of  kohlrabi and yes of course my kids don't like it either. As I grew up I developed the taste and now kohlrabi is one of my favorite vegetable. Ul Kobi or Kohlrabi is a root like vegetable but actually related to cabbage family is a versatile vegetable that can be added in salad, fish curry, meat curry etc. Kohlrabi has a cabbage like smell and taste like broccoli stems. It has lots of health benefits. Fish Curry with Ul Kobi (Kohlrabi)  📎 Course :  Main Course  📎Cuisine :  Indian 🔪Preparation Time : 15 minutes ♨Cooking Time : 30 minutes 🕞Total : 45 minutes 🍴Servings :  2 INGREDIENTS: 1 whole Kohlrabi  1 potato  1 tomato, chopped  4 pieces of fish (any)  1/2 tbsp ginger garlic paste  1/2 tsp  panch phoron 1/2 +1/2 tsp turmeric powder...
Post a Comment
Read more

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names.  Assamese Name = English Name  Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola) Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis) Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus) Komola (কমলা) = Orange  Noga Tenga (নগা টেঙা) = Rhus srmialata Ahom Bogori = Peach (Scientific name : Prunus persica) Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus) Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra) Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus) Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba) Modhuri (মধুৰী) = Guava  Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini) Aam (আম) = Mango   Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta) Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida) Dalim ...
18 comments
Read more

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Preparation for making 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. Bhoot jolokia  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 thi...
5 comments
Read more

List of Spices(মচলা) with their English and Assamese names

 Here is a list of 25 spices (মচলা) with their English and Assamese names.  Assamese name = English name  Ada (আদা) = Ginger (Scientific name : Zingiber officinale)  Nohoru (নহৰু) = Garlic (Scientific name : Allium sativum)  Piyaj (পিয়াজ) = Onion ( Scientific name : Allium cepa)  Dhania (ধনিয়া) = Coriander ( Scientific name : Coriandrum sativum)  Jeera (জিৰা) = Cumin (Scientific name : Cuminum cyminum)  Ronga guri jolokia (ৰঙা গুৰি জলকীয়া) = Red chilli powder  Hukan jolokia (শুকান জলকীয়া) = Dry chilli  Kola nimokh (কলা নিমখ) = Black salt  Long (লং) = Clove ( Scientific name : Syzygium aromaticum)  Dalsini (দালচিনি) = Cinnamon  Elaichi (ইলাচী) = Cardamom  Kala jeera (ক'লা জিৰা) = Black cumin  Saunf (চ'ফ) = Fennel seeds ( Scientific name : Foeniculum vulgare)  Methi (মিথি) = Fenugreek ( Scientific name : Trigonella foenum-graecum ) Haldhi (হালধী) = Turmeric  Tejpat (তেজপাত) = Bay leaf  Jaluk (জালুক) ...
1 comment
Read more

Ahom Bogori (Peach)

Ahom Bogori (Assamese আহোম বগৰী)  in English is called Peach. It's scientific name is Prunus persica. Peaches resembles and closely related to apricots and plums. Peaches are soft when ripened and are very delicious. Unlike apricot and plum, peaches have one large middle seed.  As I googled I found that peach fruit was domesticated and cultivated for the first time in Northwest China. It's a summer fruit and largely available in Assam. It is believed that the name ' Ahom bogori ' is derived from the Kingdom of Ahom . It may be because the Ahoms have brought with them the seeds of peach.  Ahom is a large community originally from the Chinese province of Yunnan, which is located on Southwest China. From Yunnan, they migrated into Myanmar and then after crossing the Patkai Mountains entered Assam. The Ahoms have established their dynasty and ruled the Ahom Kingdom, the present day Assam for about 600 years.  We call this fruit as ahom bogori from childhood....
4 comments
Read more

How to cook Sticky Rice in a pressure cooker (without soaking for hours)

sticky rice  cooked sticky rice  Sticky rice  or bora saul is a part of  Assamese cuisine .  Sticky rice is basically used in making different snacks (pithas)  during Bihu festivities. I like to eat sticky rice in breakfast.  Sticky rice is served with milk, cream, yogurt and jaggery. But I like to eat sticky rice with vegetables (Sabji). Cooking sticky rice is very easy.  I used to cook sticky rice in pressure cooker.  No need to soak for hours. Here is the step by step procedure of making sticky rice. INGREDIENTS :  2 cups of sticky rice  2 cups of water  1 tbsp cooking oil METHOD: Step1 : Take two cups of sticky rice in a large bowl. Step 2 : Rinse sticky rice under running water. Step  3 : In a pressure cooker pan  pour the sticky rice.  Add 2 cups of water. Step 4 : Add 1 tbsp cooking oil. Step 5 : Close the lid of the cooker. In law heat cook for 1 whis...
6 comments
Read more

Traditional Wedding Menu in Assam: A Feast of Love and Heritage

  In Assam, weddings are not just ceremonies — they are celebrations of community, nature, and flavour. From the soft rhythm of the bihu songs to the gentle aroma of rice and mustard oil, everything about an Assamese wedding feels rooted in tradition. And at the centre of it all is food — a wedding feast that reflects the land’s bounty, the people’s warmth, and generations of culinary wisdom. Let’s explore what makes a traditional Assamese wedding menu so special. The Philosophy Behind an Assamese Wedding Feast Unlike extravagant buffets, Assamese wedding meals are traditionally simple, wholesome, and cooked with love by local women and family members. The focus isn’t on luxury — it’s on purity, community, and balance. Every dish has meaning. Every ingredient has a purpose. And together, they tell the story of Assam’s connection to nature and culture. The Pre-Wedding Feasts Juron & Tel Diya These ceremonies mark the beginning of wedding celebrations. Guests are welcomed with pi...
Post a Comment
Read more

The Art of Cooking “Khar” – Assam’s Signature Dish

Khar is a traditional Assamese dish made with an alkaline extract from burnt banana peel (bhim kol). It’s a unique culinary practice that balances flavour and wellness — representing the earthy simplicity of Assam’s food culture .  If Assamese cuisine had a heartbeat, it would be khar. More than just a dish, khar is a technique, a flavour, and a tradition that has shaped Assamese food for generations. Cooked in almost every household, from the Brahmaputra plains to the hilly villages, khar captures Assam’s philosophy of simple, earthy, and nourishing food. Let’s dive into the art of cooking khar — how it’s made, why it’s special, and what it says about Assam’s timeless relationship with nature. What is Khar? Khar is both an ingredient and a category of dishes unique to Assamese cuisine. It’s made using the alkaline extract of burnt banana peel — usually from the indigenous variety called bhim kol (a large plantain). The extract, called kol khar , acts as a natural cleanser and sof...
Post a Comment
Read more