A royal twist on the classic scrambled paneer! This Mughlai version is rich and creamy, with aromatic spices, cashews, and a hint of saffron. Perfect for a special meal with naan or paratha, it comes together in just over 30 minutes.
Prep15 min
Cook20 min
Soak15 min
Servings4
Serving size: 1 cup
459cal
18gprotein
18gcarbs
Ingredients
300 g Paneer (crumbled or grated)
2 tbsp Ghee
15 pcs Cashew Nuts (soaked in hot water for 15 minutes)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Creamy, perfectly spiced paneer bhurji with soft taftan – a protein-packed, soul-satisfying breakfast!
This mughlai dish is perfect for breakfast. With 878.86 calories and 27.259999999999998g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
0.25 tsp Turmeric Powder
0.75 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, creamy paste.
In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
2
Sauté Aromatics
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-40 seconds until they become fragrant.
Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
3
Build the Gravy Base
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see ghee separating from the sides of the masala.
Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring continuously.
Reduce the heat to the lowest setting. Add the whisked curd, stirring constantly for 1-2 minutes to prevent it from curdling. The gravy should become smooth.
Stir in the prepared cashew paste and cook for another 2-3 minutes, until the gravy thickens and becomes glossy.
4
Finish the Bhurji
Add the crumbled paneer to the gravy. Gently mix to coat the paneer evenly with the masala.
Pour in 1/2 cup of water (or more for a thinner gravy), stir, and bring to a gentle simmer. Cook for 2-3 minutes.
Stir in the fresh cream, garam masala, crushed kasuri methi, sugar (if using), and the saffron-infused milk.
Mix everything gently and cook for just one more minute on low heat. Do not boil vigorously after adding the cream.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with naan, paratha, roti, or jeera rice.
4
Serving size: 1 piece
420cal
9gprotein
58gcarbs
16gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
