Malai mogar paneer Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add finely chopped onions and saut茅 until golden brown.
• STEP 3.In a blender, blend cashews, green chilies, ginger, and garlic to make a smooth paste.
• STEP 4.Add the cashew paste to the pan and cook for a few minutes.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 6.Add fresh cream and cook for a few more minutes.
• STEP 7.Add paneer cubes and cook until they are heated through.
• STEP 8.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before blending to get a smoother paste.
• You can adjust the spice level by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of butter along with ghee.

Storage and Serving

• Leftover Malai Mogar Paneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Malai Mogar Paneer hot with naan, roti, or rice for a delicious and satisfying meal.