Mughlai Paneer

Name: Mughlai Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 300 g paneer (cut into 1-inch cubes); 2 tbsp oil; 1 tbsp ghee; 15 pcs cashew nuts (soaked in warm water for 20 minutes); 3 tbsp water (for grinding cashew paste); 0.5 cup yogurt (thick, whisked until smooth, at room temperature); 2 pcs onion (medium, finely sliced); 1 tsp ginger-garlic paste; 1 pcs tomato (medium, pureed); 1 pcs green chili (slit lengthwise); 1 inch cinnamon stick; 3 pcs green cardamom (slightly crushed); 3 pcs cloves; 1 pcs bay leaf; 1 tsp kasuri methi (lightly crushed between palms); 1 tsp garam masala; 1 tsp red chili powder (Kashmiri, for color); 8 pcs saffron (strands soaked in 2 tbsp warm water); 0.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(178)

TASTE SCORE

9/10

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.

PREP

20m

COOK

35m

SERVES

1 KATORI

416 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak cashews in warm water for at least 20 minutes to ensure a silky-smooth paste.
2
Always add yogurt on the lowest heat and stir continuously to prevent curdling.
3
Fry paneer only until light golden — over-frying makes it rubbery and chewy.
4
Crush cardamom pods slightly before blooming to release their essential oils fully.
5
Cook onions until deeply golden brown (8–10 min) to build the gravy's sweet, rich base.
6
Crush kasuri methi between your palms before adding to unlock its earthy aroma.
7
Reheat leftovers gently on low heat, adding a splash of water or milk if needed.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 oil

Low-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 free