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Best Easy Paneer Mughlai Recipe

Name: Best Easy Paneer Mughlai Recipe
Total time: 45 min
Yield: 200 g
Ingredients: Paneer (Indian cottage cheese) 14 oz; Onion 1 cup; Tomato 1 cup; Heavy cream 0.5 cup; Cashews 0.25 cup; Almonds 0.25 cup; Butter 2 tbsp; Ginger garlic paste 2 tsp; Cumin seeds 1 tsp; Garam masala 1 tsp; Coriander powder 1 tsp; Turmeric powder 0.5 tsp; Red chili powder 0.5 tsp; Salt 1 tsp; Water 1 cup

Paneer Mughlai is a rich vegetarian curry with cream, nuts, and royal Mughal-inspired spicing. This high protein vegetarian dish brings opulence to family celebrations.

Cook 45 min Difficulty NORMAL 350 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

Paneer (Indian cottage cheese) 14 oz
Onion 1 cup
Tomato 1 cup
Heavy cream 0.5 cup
Cashews 0.25 cup
Almonds 0.25 cup
Butter 2 tbsp

Seasonings/Sauce

Ginger garlic paste 2 tsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Turmeric powder 0.5 tsp
Red chili powder 0.5 tsp
Salt 1 tsp
Water 1 cup

Nutrition summary

Carbohydrates 16 g 18%

Protein 17 g 19%

Fat 22 g 63%

Serving size 200g

Cooking steps

1

Soak cashews and almonds in warm water for 15 minutes, then blend with 2 tbsp water into a smooth nut paste.
2

Heat butter in a heavy pan over medium heat. Add cumin seeds and allow them to crackle for 30 seconds.
3

Add finely chopped onions and sauté on medium-low until soft and golden brown, about 8 minutes.
4

Stir in ginger garlic paste and cook for 1 minute, then add tomato purée. Sauté until the oil leaves the sides, about 5 minutes.
5

Mix in cashew-almond paste, turmeric, chili powder, coriander powder, garam masala, and salt. Cook over low heat for 3 minutes, stirring constantly to prevent sticking.
6

Add 1 cup water and simmer the gravy for 10 minutes, partially covered, to develop rich flavor.
7

Gently fold in cubed paneer and simmer on very low heat for 5 minutes. Stir in the heavy cream at the end and heat through on low without boiling.
8

Serve hot, garnished with slivered nuts or a swirl of cream if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Paneer is the star ingredient in Paneer Mughlai, delivering high-quality vegetarian protein and a rich, creamy texture that sets the dish apart. The blend of nuts (cashews and almonds) and a touch of heavy cream create the luxurious, Mughlai-inspired taste.

Q. What heat and timing tips should I follow for Paneer Mughlai?

For best results, cook onions slowly on medium-low until golden to develop sweetness without burning. After adding the nut paste and dry spices, keep heat low and stir constantly to prevent scorching. When finishing, add the cream off the heat or on very low to prevent curdling and maintain silkiness.

Q. How do I keep the paneer soft and avoid a rubbery texture?

Add paneer cubes towards the end of cooking and simmer gently for only about 5 minutes on low heat. Overcooking paneer on high heat can make it tough; gentle simmering in the creamy sauce keeps it tender.

Q. How many calories and what nutrition balance does this recipe offer per serving?

Each serving provides around 350 kcal with 16g of carbs (18%), 17g of protein (19%), and 22g of fat (63%), reflecting a rich, high-protein vegetarian option ideal for celebrations while being mindful of carb content.

Best Easy Paneer Mughlai Recipe

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