MUGHLAI PANEER MAKHANI MASALA

Here’s my recipe of  Mughlai Paneer Makhani Masala in easy to follow steps.

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The gravy as the name suggests tastes of butter and also has a velvety smooth buttery texture. Hence the ‘makhani’. This recipe differs from the Paneer Butter Masala or Paneer Makhani. The use of nuts and poppy seeds make the gravy rich.

Mildly flavoured with Kewra essence, this dish has a royal taste and look to it. I have simplified the original recipe to help you reduce the prep and cooking time.

Best accompanied by naan or roti, the Mughlai Paneer Makhani Masala is a recipe for keeps.

MUGHLAI PANEER MAKHANI MASALA                       Serves 4 to 6

Ingredients

Yogurt Mix:

Yogurt – about ½ cup

Gram Flour /Besan – 1 tbsp

Water – about 2 cups

Poppy Seed & Nuts Paste:

Almonds – 15 to 16

Peanuts – 1 ½ tbsp

Poppy seeds / Khus khus – 1 ½ tbsp

Garlic – 5 to 6 cloves

Ginger – 1 “

Paneer / Cottage Cheese – 250 g

Grilled Onion – 2 medium

Whole Spices

Cinnamon – a piece

Green Cardamoms – 2 to 3

Cloves – 3 to 4

Turmeric pdr – ½ tsp

Kashmiri Red Chili pdr – ¾ tsp

Butter – 1 tbsp

Oil – 3 tbsp

Kewra essence – 1 tsp

Chopped Coriander – for garnish

Sugar – ½ tsp

Salt – to taste

Method:

1.    Grill the onions directly on low flame till it is charred on the outside and soft inside. Once cool, peel, wash and grind them to a fine paste. Keep aside.

2.    Mix the yogurt and gram flour using a whisk till well combined. Add in 2 cups of water, mix till well blended and keep aside.

3.    Boil or soak the almonds and dry roast the peanuts to remove the skin. Grind the nuts, poppy seeds, ginger and garlic to a fine paste. (Either together or separately.)

4.    Cut the paneer or cottage cheese into cubes and soak them in cold water.

5.    Heat a pan; add in the butter and oil. Add in the whole spices to flavor the oil. Once they release their aroma, add in the onion paste. Cook till the oil starts separating.

6.    Add in the Poppy Seed & Nuts Paste. Add in the turmeric and chili pdr. Cook till the oil starts separating.

7.    Lower the heat and pour in the Yogurt Mix. Combine well and cook till the sauce starts to thicken. Adjust the seasoning.

8.    Drain the paneer pieces and add them to the gravy. Simmer for a couple of minutes on medium heat.

9.    Turn off the heat and add in the Kewra essence. Mix it well.

10. Garnish with chopped coriander leaves and serve hot with roti or naan.

© Rinki’s Kitchen