Mughlai Paneer
Rich, creamy, and subtly spiced, this Mughlai Paneer brings the opulence of Mughal kitchens to your table. Soft cubes of paneer swim in a velvety cashew-yogurt gravy fragrant with cardamom, cinnamon, and a whisper of saffron. It's a restaurant-style dish that feels celebratory yet comes together effortlessly.
For 4 servings
- prep · ~20 min
Soak the cashews and prepare the purees.
1.Soak 15 cashew nuts in warm water for 20 minutes, then grind to a smooth paste with 3 tbsp water.2.Whisk ½ cup yogurt until completely smooth and set aside.3.Slice the onions finely, puree the tomato, and slit the green chili.TIPBring yogurt to room temperature before adding to the gravy — cold yogurt will curdle on contact with heat. - fry · ~4 min
Lightly fry the paneer cubes.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add paneer cubes in a single layer and fry until light golden on all sides (2-3 min).3.Transfer to a bowl of warm water to keep soft. Set aside.TIPDon't over-fry the paneer — a light golden crust is enough. Over-frying makes it chewy. - temper · ~1 min
Bloom the whole spices.
1.In the same pan, heat 1 tbsp ghee over medium-low heat.2.Add 1-inch cinnamon stick, 3 crushed cardamom, 3 cloves, and 1 bay leaf.3.Sauté for 30 seconds until fragrant — don't let them burn.TIPSlightly crushing the cardamom releases its oils into the ghee, giving the gravy its signature Mughlai aroma. - saute · ~11 min
Cook the onions and aromatics.
1.Add the sliced onions and a pinch of salt to the pan.2.Sauté on medium heat until deeply golden brown (8-10 min).3.Add 1 tsp ginger-garlic paste and saute until the raw smell goes (1 min).4.Add the slit green chili and cook 30 seconds more.TIPDon't rush the onions — they must turn a deep golden brown to give the gravy its rich body and sweetness. - saute · ~6 min
Cook the tomato puree and spices.
1.Pour in the tomato puree and stir well.2.Cook until the oil starts separating from the mixture (4-5 min).3.Add 1 tsp Kashmiri red chili powder and stir for 30 seconds.TIPKashmiri chili is mild but gives a stunning red hue. If you only have regular chili powder, reduce to ½ tsp. - simmer · ~8 min
Simmer the cashew-yogurt sauce.
1.Lower the heat to the lowest setting.2.Gradually add the whisked yogurt, stirring continuously to prevent curdling.3.Stir in the cashew paste and cook for 2 minutes.4.Pour in ½ cup water, mix well, and bring to a gentle simmer.TIPKeep the heat on the lowest setting when adding yogurt. High heat will split the yogurt instantly. - simmer · ~7 min
Finish the gravy and add paneer.
1.Add salt, 1 tsp garam masala, and 1 tsp crushed kasuri methi.2.Drain the paneer cubes from water and gently add them to the gravy.3.Pour in the saffron water along with the strands.4.Simmer on low heat for 5-7 minutes so the paneer absorbs the flavors.TIPKasuri methi crushed between your palms releases its earthy magic into the gravy — don't skip this step. - garnish
Garnish and serve hot.
Sprinkle with fresh chopped coriander leaves. Serve immediately with naan, roti, or steamed basmati rice.
TIPMughlai Paneer tastes even better the next day when the flavors deepen. Reheat gently on low heat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in warm water for at least 20 minutes to ensure a silky-smooth paste.
- 2Always add yogurt on the lowest heat and stir continuously to prevent curdling.
- 3Fry paneer only until light golden — over-frying makes it rubbery and chewy.
- 4Crush cardamom pods slightly before blooming to release their essential oils fully.
- 5Cook onions until deeply golden brown (8–10 min) to build the gravy's sweet, rich base.
- 6Crush kasuri methi between your palms before adding to unlock its earthy aroma.
- 7Reheat leftovers gently on low heat, adding a splash of water or milk if needed.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pressed and pan-fried) and substitute yogurt with full-fat coconut cream or a thick cashew yogurt. The gravy remains luscious and aromatic.
low oilLow-oil
Skip pan-frying the paneer — add raw cubes directly to the simmering gravy. Reduce ghee/oil to 1 tbsp each. The result is lighter but still flavorful.
nut freeNut-free
Replace cashew paste with 2 tbsp sunflower or melon seed paste (soaked and ground). The gravy will be slightly thinner but still creamy.
high proteinHigh-protein
Increase paneer to 400g and add 1/2 cup boiled chickpeas for extra plant protein. Garnish with extra coriander and slivered almonds.
Why this is on our healthy list.
Rich in Protein from Paneer
Paneer provides high-quality protein and calcium, supporting muscle repair and bone health, making this dish a satisfying vegetarian main.
Good Source of Healthy Fats
Cashews and ghee contribute monounsaturated and saturated fats in moderation, which aid absorption of fat-soluble vitamins from the spices.
Digestive Spice Blend
Cardamom, cinnamon, cloves, and ginger-garlic paste have natural digestive and anti-inflammatory properties, balancing the richness of the gravy.
Antioxidants from Saffron & Kashmiri Chili
Saffron and Kashmiri red chili powder add vibrant color and antioxidants like crocin and capsaicin, which may support immune function.
Frequently asked questions
Yogurt curdles if added to high heat or cold liquid. Always bring it to room temperature and add on the lowest heat while stirring continuously.
