Mughalai Paneer Kuruma
Mild spicy creamy rich paneer kuruma
Ingredients Paneer cubed 1 cup Capsicum chopped 2 no Butter 1 tbsp Oil 1 tbsp Boiled milk ¾ cup Saffron pinch Kasuri methi 2 tbsp Required salt Seasoning cardamom,cinnamon,cloves,star anise each one For soaking and grind Cashew nut 12 no Badam 12 no Khus khus 1 tbsp Soaking with hot water and grind Big onion 1 no Green chili 4 no Garlic 3 no Ginger 1 small piece
Method First soak the given items in hot water for 10 min, then grind it into a fine paste. Then grind cashew, badam and khus khus in a fine paste. Keep it aside. Dry roast the kasuri methi leaves and make it into a coarse powder. Soak pinch saffron with ¼ cup of warm water. Heat a pan with 1 tbsp of butter. Add paneer cubes and capsicum. Saute for 1 min. Keep it aside. Then heat a vessel with oil, once oil heats add seasoning items. When it’s popped add ground onion paste. Saute well in medium flame. Once the raw smell goes, add ¼ cup of water. Mix it well. Let it boil. Then add cashew paste and mix it well. Let it boil for 1 min. Then add milk. Let it boil for min. Then add fried paneer and capsicum, saffron milk, roasted kasuri methi powder and salt. Mix it well and let it boil for 1 min. Switch off the flame. Serve it with chappathi.