Loading...
A royal and creamy curry where soft paneer cubes are simmered in a luscious gravy of cashews, almonds, and aromatic spices. This restaurant-style dish brings the richness of Mughlai cuisine right to your dinner table.
For 4 servings
Prepare the Shahi Paste
Cook the Gravy Base
Build the Creamy Gravy
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
A royal and creamy curry where soft paneer cubes are simmered in a luscious gravy of cashews, almonds, and aromatic spices. This restaurant-style dish brings the richness of Mughlai cuisine right to your dinner table.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 956.18 calories per serving with 34.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer and Finish
Substitute paneer with firm tofu, use coconut cream instead of dairy cream, and a plant-based yogurt. Use oil instead of ghee.
Replace cashews and almonds with an equal amount of melon seeds (magaz) or a paste of poppy seeds (khus khus) to achieve a similar creamy texture.
Add 1-2 tablespoons of crumbled khoya (milk solids) when sautéing the paste for an exceptionally rich, restaurant-style gravy.
Add blanched vegetables like green peas, diced carrots, or bell peppers along with the paneer for a more wholesome dish.
Paneer is an excellent source of casein protein, which is essential for muscle repair, growth, and maintaining overall body function.
The use of cashews and almonds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
Paneer and curd are rich in calcium and phosphorus, two crucial minerals for building and maintaining strong bones and teeth.
One serving of Mughlai Paneer contains approximately 450-550 calories, depending on the amount of ghee, cream, and nuts used. It is a rich and indulgent dish.
Mughlai Paneer is a calorie-dense dish due to the use of cream, nuts, and ghee. While it offers protein from paneer and healthy fats from nuts, it should be enjoyed in moderation as part of a balanced diet, especially for those watching their calorie or fat intake.
Yes, you can make it vegan. Replace paneer with firm tofu, dairy cream with coconut cream or cashew cream, curd with plant-based yogurt, and ghee with a neutral oil.
The gravy likely curdled when you added the curd. To prevent this, always ensure the curd is at room temperature and whisked well. Add it to the pan only after reducing the heat to the absolute minimum, and stir continuously until it is fully incorporated.
If you don't have white pepper powder, you can use black pepper powder. However, white pepper is preferred as it provides a subtle heat without affecting the creamy white color of the gravy.
For an ultra-smooth, restaurant-quality gravy, after blending the onion-nut paste, pass it through a fine-mesh sieve or strainer to remove any fibrous bits.