Reshmi/Mughalai Paneer

I had this curry long time ago at a restaurant in Bangalore and wanted to make this at home for quite sometime. Recently I tried Chicken Malai or Reshmi kebab at home, it came out soo good, so this time I wanted to give it a try with paneer and it was absolutely delicious. This rich creamy curry goes very well with Roti.

Cooking time : 30 minutes

Serving Size : 2-3 People

Ingredients:

For Grinding:

1. Onion - 1 Cup

2. Ginger Garlic Paste - 1 Tsp

3. Cashews - 4

4. Shredded Cheese - 1/4 cup

5. Yogurt - 2 Tbsp

6. Green chillies - 2 (as per your spice level)

6. Oil - 1 tbsp

Other:

1. Oil - 1 Tbsp

2. Cumin Seeds - 1 tsp

3. Onions Chopped - 1/2 cup

4. Bell pepper/Capsicum - 1

5. Paneer - 350 grams(Cut lengthwise)

6. Milk - 1/4 cup 

7. Sugar - 1/2 tsp

8. All purpose flour - 1 Tbsp

9. Kasthuri Methi - a Pinch

10. Salt as needed

11. Water - 1/2 Cup

Steps:

1. In a pan heat oil and add all the ingredients mentioned under grinding one by one. First add onions and cook until it become translucent, then add gg paste, green chillies (cook for a minute), cashews, shredded cheese, and yogurt. Cook for a minute. Cool and grind it to a fine paste.

2. In the same pan, heat 1 tbsp of oil. Add cumin seeds.

3. Once it sputter, add onions and cook until it become translucent.

4. Add bell peppers and cook for 2-3 minutes.

5. Add the paneer pieces. Give it a nice mix.

6. Add the ground masala paste and 1/2 cup of water. Cook for 2-3 minutes in medium flame.

7. Mix 1 tbsp of flour in 1/4 cup of milk and add it to the gravy.

8. Add sugar to balance the taste. Mix everything and cook for 3-4 minutes or until desired consistency in low to medium flame.

9. Add a pinch of kasthuri methi and switch off the flame. You can add cream at the end but I skipped.

Ready to serve with Hot Hot Rotis!