Ingredients with Measurements:
- 1 cup paneer, cubed
- 1 cup onion, finely chopped
- 1 cup tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup heavy cream
- 2 tablespoons ghee
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Non-stick pan or kadhai
Step-by-step instructions:
1. Heat ghee in a non-stick pan or kadhai over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
7. Add cubed paneer and mix well.
8. Add heavy cream and salt to taste. Mix well and cook for 2-3 minutes.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 10g
Protein: 10g
Substitutions for ingredients:
- Paneer can be substituted with tofu or cottage cheese.
- Heavy cream can be substituted with coconut cream.
Variations:
- Add green peas or bell peppers for a different flavor.
- Add cashews or almonds for a creamy texture.
Tips and tricks:
- Use fresh paneer for better taste and texture.
- Adjust the amount of spices according to your taste.
- Add a pinch of sugar to balance the flavors.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Mughlai paneer goes well with naan, roti, or rice.
Suggested side dishes:
Serve with a side of raita or salad.
Troubleshooting advice:
- If the curry is too thick, add a little water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the paneer thoroughly to avoid any foodborne illnesses.
Food history:
Mughlai cuisine is a type of Indian cuisine that originated in the Mughal Empire. It is known for its rich and creamy curries.
Flavor profiles:
Mughlai paneer is a creamy and flavorful curry with a hint of spice.
Serving suggestions:
Serve hot with naan, roti, or rice.
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Region: Indian