Shahi Paneer Mughlai White Gravy

By Food Fusion · 60 min

Ingredients

Instructions

1. Heat 1 tbsp oil in a pan. Add the onion, green cardamom, cinnamon sticks, cumin seeds, coriander seeds, cloves, mace, cashews and bay leaves. Sauté on medium heat for 2 to 3 minutes.
2. Add 1 cup water, cover and cook on low heat for 5 minutes. Uncover.
3. Remove and discard the cinnamon, cloves and bay leaves. Let the onion mixture cool completely.
4. Blend the onion mixture with ¼ cup water until smooth.
5. Heat ¼ cup oil in a wok. Add the ginger garlic paste and sauté until fragrant.
6. Add the red button chillies and curry leaves and fry for 1 minute.
7. Strain the blended mixture through a sieve into the wok. Mix and cook on medium heat for 1 to 2 minutes.
8. Add the crushed black pepper, garam masala and pink salt. Mix and cook on medium heat for 4 to 5 minutes.
9. Over low heat, stir in the whisked yogurt, then the cream, and cook for 1 to 2 minutes.
10. Add the milk, cover and cook on low heat for 4 to 5 minutes.
11. Cut the paneer into small cubes. Heat 1 to 2 tbsp oil in a pan. Dissolve 1 tbsp pink salt in 3 to 4 cups water in a bowl.
12. Fry the paneer cubes until light golden on both sides, then soak them in the salted water for 6 to 8 minutes and take them out.
13. Uncover the gravy, mix in the fried paneer, red chillies and dried fenugreek leaves. Cover and cook on low heat for 1 to 2 minutes.
14. Spoon into a serving dish and garnish with chilli oil and fried curry leaves.

Summarized from Food Fusion's video. Watch it for the details.

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