Tuesday, 26 September 2017

Mughalai Paneer

Mughalai Paneer Korma recipe was in my to-do list for long time.So I tried it last week for dineer along with plain parathas. Actually I was looking for a easy paneer recipe to make a quick dinner. I found this recipe with curd,cashews & coconut masala in Mughlai style and with a long list of ingredients. I found it interesting and prepared it by making small changes in the actual recipe to suit our taste buds. It came out really well with a restaurant touch.This gravy also goes well for Pulao & ghee rice.

The most important thing in this curry is that curd should be fresh & not sour at all else it will spoil the taste of this gravy. So friends,if you have fresh curd & paneer in hand,go ahead with this recipe.It tastes yum. This is one of the best mughalai curries that I have prepared. I will definitely be repeating this.


Paneer - 1 cup ( 100gms cut into small cubes)
Cooking oil - 2 tbsp
Bayleaf - 1 no
Cinnamon – 1 inch
Cloves – 2 no
Cardamom - 1 no
Pepper corns - 1/8 tsp
Big onion - 1 no
Red chilli powder - 1/2 - 1 tsp ( add 1 tsp for spicy taste)
Dhania powder - 1 tsp
Turmeric powder 1/8 tsp
Garam masala powder – 1/2 tsp
Salt and water - as needed
Sugar - 1/2 to 1 tsp

To grind:

Grated coconut -1/4 cup
Fresh curd - 1/3 cup ( Should use fresh curd)
Cashew nuts - 8 nos
Ginger - 1 inch piece
Poppy seeds/Khus khus -1 tsp
Green chilli – 1 no


  • Cut the paneer into small cubes or strips and keep them immersed in hot water till use. 
  • Grind all the ingredients given under “ To grind” to a smooth paste. Add water to grind if needed. Set aside.
  • Heat oil in a pan and saute Cinnamon, cloves, bayleaf, cardamom and pepper corns.Add big onions and saute until transparent.
  • Add red chilli powder, turmeric powder, dhania powder, sugar and salt.Mix for few seconds without burning the masala.
  • Now add the ground coconut paste and saute well. Lastly add garam masala powder and mix well.
  • Add 1 cup of water and boil for few minutes.
  • Check for taste. Add more spice powders if needed. 
  • Lastly add the paneer cubes. Switch off the flame and garnish with coriander leaves if  you wish. Enjoy with roti and pulao !


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  1. The paste sounds so rich and the gravy must have tasted so rich. What a delicious treat to have this along with parathas..

  2. So creamy and yumm.. The coconut and cashew paste makes the gravy more delicious..

  3. Such a flavoursome gravy..kids will love anything with paneer in it!

  4. The Mughlai paneer looks very sinful , the texture of the gravy is excellent and I am loving this curry !

  5. Very rich looking paneer dish, i can have two more rotis with this luscious gravy.

  6. Oh this is an interesting curry using yogurt, cashew and coconut. Looks so creamy and rich.

  7. The gravy looks so creamy and delicious!!!