Day 18 :: Recipe - Paneer Mughlai Curry

First of all, apologies for not updating on time. The net wasn't working during the day and later in the evening due to burnt transformer we suffered power shut down.

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According to Aarnavi's dabba theme I had to make any vegetable preparation for Wednesday. Hence I made veg pulav sans the spices or masala. Since me needed some accompaniment, I decided to rack my cookbook section and reached out for Nita Mehta's "Best of Chicken and Paneer" recipe book. And  here's what I found

Paneer Mughlai Curry

Ingredients

Paneer (I wanted to use tofu but didnt find any) - 200 gms - cut into 1 inch pieces and deep fried (I shallow fried them)
3 large Onions - sliced vertically, fried until golden brown and ground to paste
1.5 large tomatoes, blanched, deskinned and chopped roughly
1/4 cup beaten curd
1/2 cup Milk
1/2 cup water
Oil - to fry the onions abt. 4 tbsp, to fry the base abt. 2 tbsp
Red chilly powder 2 tsp or as per taste
1/4 tsp garam masala
Khus Khus/ Poppy Seeds - 1-1 n half tsp, soaked in water for 1/2 hr
12-15 cashewnuts soaked in warm water - Grind cashew nuts and poppy seeds to a smooth paste
Salt and pepper as per taste
Oregano -One whole Dominoes packet - MY addition

Method

1. Heat oil and add the fried onion paste. Fry on low flame till it turns deep shade of brown.
2. Add the beaten curd. again on low flame, saute for 3-4 mins till the curd mixes well with the onion paste.
3. Add the blanched and chopped tomatoes. Cook till the oil start separating.
4. Add the cashew + poppy seeds paste and let it cook for 2-3 mins.
5. Add milk and water to get the thickness you desire.
6. Throw in salt, pepper, red chilly powder and garam masala and bring to boil.


7. Once it starts boiling, lower the flame, cover and let it simmer.
8. Before giving it one final stir add the oregano and fried paneer.

Serve hot with steamed rice, veg pulav or plain rotis!