Muglai  Paneer with Black Pepper
Muglai  Paneer with Black Pepper

Hey everyone, welcome to our recipe site.it is Corey Hernandez. Today, we’re going to prepare a special dish, muglai  paneer with black pepper. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Muglai  Paneer with Black Pepper is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Muglai  Paneer with Black Pepper is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have muglai  paneer with black pepper using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Muglai  Paneer with Black Pepper:
  1. Take 250 gm Paneer
  2. Prepare 5 medium sized onions
  3. Take 7-8 garlic pods
  4. Take 1" ginger
  5. Get 8-10 cashew nuts
  6. Make ready 5 tbsp oil
  7. Make ready 1 bowl Curd
  8. Take 1 cup Milk
  9. Make ready 1-2 tsp Dry masala powder
  10. Get 1/2 tsp Garam masala
Steps to make Muglai  Paneer with Black Pepper:
  1. Dice the Paneer into triangles or dices, fry them and keep aside
  2. Boil 3 onions, garlic pods, PC of ginger and cashew nuts. After this make fine paste and keep aside
  3. Now chop 2 onions and fry them in two tablespoon of oil till it becomes soft and colour changes to light brown and keep aside
  4. Now put 2 tablespoon of oil in kadhai and put the grinder paste and fry it till raw smell goes off and masala should be ready (Acche se bhun jaana chahiye). Now add 3 tablespoon of whisked curd into masala and fry it nicely. Now add 1 tablespoon of Daniya powder, half tablespoon of bhuna powdered zeera, powdered black pepper and salt (as per your taste), half cup of milk and 50 gms of khoya and mix it well (there should be no lumps) and add fried onions. Now put fried Paneer pieces into it.
  5. Now add little water if required and let it cook for 10 minutes on low flame. Add half tablespoon of garam masala and a pinch of green cardamom powder. Adjust the consistency of gravy according to your liking but with milk. When desired consistency of gravy is achieved, take it off from flame. Serve in a dish and enjoy with Naan or simple dry Chapati

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