Mughalai Paneer Kuruma

                               Mughalai paneer kuruma



    Paneer cubed                            1 cup

    Capsicum chopped                    2 no

    Butter                                         1 tbsp

    Oil                                              1 tbsp

    Boiled milk                                 ¾ cup

    Saffron                                       pinch

    Kasuri methi                              2 tbsp

    Required salt

    Seasoning                                 cardamom,cinnamon,cloves,star anise each one 


For soaking and grind

    Cashew nut                                12 no

    Badam                                        12 no

    Khus khus                                   1 tbsp

Soaking with hot water and grind

    Big onion                                     1 no

    Green chili                                   4 no

    Garlic                                           3 no

    Ginger                                          1 small piece



  • First soak the given items in hot water for 10 min, then grind it into  a fine paste.
  • Then grind cashew, badam and khus khus in a fine paste. Keep it aside.
  • Dry roast the kasuri methi leaves and make it into a coarse powder.
  • Soak pinch saffron with ¼ cup of warm water.
  • Heat a pan with 1 tbsp of butter. Add paneer cubes and capsicum. Saute for 1 min. Keep it aside.
  •  Then heat a vessel with oil, once oil heats add seasoning items. When it’s popped add ground onion paste. Saute well in medium flame.  
  • Once the raw smell goes, add ¼ cup of water. Mix it well. Let it boil.
  • Then add cashew paste and mix it well. Let it boil for 1 min. Then add milk. Let it boil for min. Then add fried paneer and capsicum, saffron milk, roasted kasuri methi powder and salt. Mix it well and let it boil for 1 min. Switch off the flame.

                                                 Serve it with chappathi.  

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