5Senses | Mughlai Paneer Curry

Fried Paneer
● Oil – 2 tbsp
● Paneer (cottage cheese) – 350g
Onion and Nut Paste
● Onions, medium – 2
● Cashew nuts – 10 to 15
● Almonds – 5 to 6
● Water – ½ cup
● Green chilies – 5 to 6
● Fresh coriander leaves – ½ bunch
Curry Base
● Oil – 3 tbsp
● 5Senses wild cinnamon bark – 1
● 5Senses cloves, whole – 3 to 4
● 5Senses black peppercorns, whole – 8 to 10
● 5Senses green cardamom pods – 3
● 5Senses bay leaf, whole – 1
● Ginger garlic paste – 1 tbsp
● Salt – 1 tsp
● Coriander powder – 1 tsp
● 5Senses white pepper, ground – ½ tsp
● Cumin powder – 1 tsp
● 5Senses whole spices garam masala – 1 tsp
● Yogurt – ½ cup
● Dried fenugreek leaves – ½ tsp
● Cream – 3 tbsp
Garnish
● Cashew nuts – a few

1. Fry the Paneer Heat oil in a pan over medium heat. Add the paneer cubes and fry, turning gently, until light golden brown on all sides. Remove and set aside.

2. Prepare the Onion and Nut Base In a large pot, combine the onions, cashew nuts, almonds, and water. Cover and cook for about ten minutes until the onions and nuts are completely soft. Once done, transfer to a blender, add the green chilies and fresh coriander leaves, and blend into a smooth, creamy paste. Set aside.

3. Bloom the Whole Spices Heat oil in a large pan over medium heat. Add the wild cinnamon bark, cloves, black peppercorns, cardamom pods, and bay leaf. Stir and cook for about a minute until fragrant.

4. Cook the Ginger Garlic Paste Add the ginger garlic paste and cook for one to two minutes until the raw aroma cooks off.

5. Cook the Onion and Nut Paste Add the prepared onion and nut paste to the pan. Cook on medium heat for five to seven minutes, stirring regularly, until the paste deepens in colour and the oil begins to separate.

6. Add the Spices Add salt, coriander powder, white pepper, cumin powder, and garam masala. Mix well and cook for two to three minutes until the spices are fully incorporated.

7. Add the Yogurt Add the yogurt and mix continuously. Cook until the oil separates and the gravy comes together into a rich, smooth base.

8. Finish and Serve Add the fried paneer and dried fenugreek leaves. Stir gently to coat the paneer in the gravy. Finally, stir in the cream.