Good evening everyone,
We’re making Mughlai paneer tonight for dinner. It takes a while to make, and it isn’t the prettiest dish out there, but I promise that it is worth it. It’s a little sweet and can be a lot spicy, depending on your preferences. I don’t make this often but when I do, it’s always popular.
1 1/2 tablespoons poppy seeds
15 or 16 cashew nuts, preferably raw cashews
2 large tomatoes
1 – 350 gram package firm paneer
6 or 7 large onions, peeled and roughly chopped
2 tablespoons canola oil, divided
2/3 cup dahi (Yogourt)
1 generous teaspoon Garam Masala
1/2 teaspoon red chili powder
Salt to taste
Soak the poppy seeds and cashews in very hot water (freshly boiled), just enough to cover, for at least 30 minutes.
Blanch the tomatoes – bring a small pot of water to a boil, remove from heat and add whole tomatoes for 5 minutes, covered, until the skins begin to split. Drain and grind to a paste. Set aside.
Cut the paneer into 1/2″ cubes. In a large pan over high heat, add 1 tablespoon of the oil. Reduce heat to medium-high and shallow fry the paneer cubes until golden brown, turning occassionally. Remove the paneer from the oil and set aside.
Add another tablespoon of oil to the pan. Add the onions and fry them until they are golden brown. Remove the onions from the oil to a blender and grind them to a smooth paste. Return the onion paste to the pan and cook until the paste is a light brown colour.
Drain the poppy seeds and cashews. Grind these to a fine paste and add to the onion paste. Fry for a few minutes. Add the tomato paste and fry for at least 5 minutes until the mixture is a consistent light brown. Stir the yogourt well and add slowly to the mixture while mixing well. Add the garam masala and chili powder. Fry for a few more minutes. The mixture should be very thick by this point. Salt to taste.
Add sufficient water to make a fairly thick gravy. Add the paneer and heat through for a few minutes. Serve with roti, naan or rice.
That’s it! A lot of work but worth it!
Until next time,
Peace and love,