Make Royal Paneer Musallam: Easy, Creamy, & Rich Mughlai Recipe

Name: Make Royal Paneer Musallam: Easy, Creamy, & Rich Mughlai Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 250 grams Paneer (Cut into cubes); 1 large Onion (Finely chopped); 2 medium Tomato (Pureed); 1 tablespoon Ginger-Garlic Paste; 1/4 cup Cashews (Soaked in warm water); 1/4 cup Almonds (Soaked in warm water); 1/2 cup Plain Yogurt (Whisked); 1/4 cup Heavy Cream; 2 tablespoons Ghee or Cooking Oil; 1 set Whole Spices (Bay leaf, cardamom, cloves, cinnamon stick); 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (Adjust to taste); 1 tablespoon Coriander Powder; 1/2 teaspoon Cumin Powder; 1 teaspoon Garam Masala; To taste Salt; 1/2 cup Water (As needed for gravy); 2 tablespoons Fresh Coriander (Chopped, for garnish)

Discover how to make the rich, creamy, and royal Paneer Musallam, a Mughlai-inspired dish where soft paneer cubes are cooked in an aromatic masala and a delicious nutty gravy. Perfect for a restaurant-style indulgence at home!

#Paneer

#Mughlai

#Indian Food

#Vegetarian

#Curry

#Creamy

#Royal

#Dinner

#Easy Recipe

Golden Fried Paneer Cubes

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

400

Calories

18g

Protein

25g

Carbs

30g

Fat

Rich Aromatic Gravy Simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Paneer Musallam Garnished and Ready

Instructions

0/7 completed

1
Heat ghee or oil in a pan. Fry the paneer cubes until golden brown, then remove and set aside.
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5m
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Heat ghee or oil in a pan. Fry the paneer cubes until golden brown, then remove and set aside.
5m
Don't over-fry the paneer; it can become hard. Just a light golden crust is enough.
2
In the same pan, add whole spices and sauté until fragrant. Add chopped onions and cook until they turn golden brown.
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7m
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In the same pan, add whole spices and sauté until fragrant. Add chopped onions and cook until they turn golden brown.
7m
Cooking onions properly is key to a rich gravy base. Be patient.

3
Add ginger-garlic paste and sauté for another minute. Then add pureed tomatoes and cook until the oil separates from the masala.
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8m
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Add ginger-garlic paste and sauté for another minute. Then add pureed tomatoes and cook until the oil separates from the masala.
8m
This step ensures the raw taste of tomatoes is gone and deepens the flavor.
4
Add turmeric, red chili, coriander, and cumin powders. Mix well and cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
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3m
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Add turmeric, red chili, coriander, and cumin powders. Mix well and cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
3m
Cooking the dry spices in oil releases their full aroma and flavor.
5
Grind soaked cashews, almonds, and yogurt into a smooth paste. Add this paste to the pan and mix thoroughly. Cook for 5 minutes, stirring continuously.
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7m
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Grind soaked cashews, almonds, and yogurt into a smooth paste. Add this paste to the pan and mix thoroughly. Cook for 5 minutes, stirring continuously.
7m
Stirring prevents the nut paste from sticking to the bottom of the pan.

6
Pour in about 1/2 cup of water, bring to a simmer, then add the fried paneer cubes, heavy cream, and garam masala. Mix gently and simmer for another 5-7 minutes.
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7m
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Pour in about 1/2 cup of water, bring to a simmer, then add the fried paneer cubes, heavy cream, and garam masala. Mix gently and simmer for another 5-7 minutes.
7m
Adjust consistency with more water if you prefer a thinner gravy. Taste and adjust salt.
7
Garnish with fresh chopped coriander. Serve hot with naan, roti, or rice.
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2m
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Garnish with fresh chopped coriander. Serve hot with naan, roti, or rice.
2m
A sprinkle of kasuri methi (dried fenugreek leaves) can enhance the authentic Mughlai flavor.