Paneer Moghalai Recipe

Prep paneer

If using store-bought paneer, cut into 2 cm (3/4 inch) cubes. If very firm, soak cubes in warm salted water for 10 minutes to keep soft, then drain and pat dry.

Heat 1 tablespoon oil or ghee in a nonstick pan over medium heat. Lightly sauté the paneer cubes 2–3 minutes per side until just golden (optional). Remove and set aside on paper towel.

In the same pan, add 1 tablespoon oil if needed and sauté the finely chopped onion until translucent and beginning to brown at the edges, about 6–8 minutes. Add the chopped green chili (if using) and cook 30 seconds.

Add the chopped tomatoes and cook until they break down and release moisture, about 6–8 minutes, stirring occasionally.

While onions and tomatoes are cooking, soak cashews and blanched almonds in 60 ml warm water for 15 minutes.

Drain most of the soaking water (reserve a tablespoon) and transfer nuts to a blender. Add the chopped ginger and garlic. Blend to a smooth paste, adding up to the reserved soaking water or a little of the 120 ml water to achieve a thick, pourable paste. Set aside.

To the onion-tomato mixture, add cumin seeds, bay leaf, crushed cardamom, and cinnamon stick. Stir and cook for 1 minute until fragrant.

Add turmeric, red chili powder, ground coriander and the measured salt. Stir to combine and cook 30–45 seconds.

Reduce heat to low and add the nut-ginger-garlic paste. Cook, stirring often, for 3–4 minutes until the raw nut smell disappears and the mixture thickens slightly.

Whisk the yogurt until smooth to prevent splitting. Remove the pan from direct heat and slowly add the whisked yogurt in a steady stream, stirring constantly to incorporate. Return pan to low heat and simmer gently for 2–3 minutes (do not boil vigorously).

Stir in the 120 ml water and bring the gravy to a gentle simmer. Add the cream and mix until the sauce is silky and slightly thickened, about 2 minutes.

Add the sautéed paneer cubes to the gravy and gently fold to coat. Simmer on low for 4–5 minutes so paneer absorbs flavors. Taste and adjust salt and red chili.

Sprinkle garam masala and lemon juice, stir gently, and simmer another 1 minute. Turn off heat.

Stir in crushed kasuri methi and butter (if using) for extra richness. Garnish with chopped cilantro and slivered almonds.

Serve hot with naan, roti, or steamed basmati rice.