Paneer Mughlai Curry

15 mins       Serves 4        Vegetarian 


200 gms paneer cubes, diced
1 medium onion, sliced
1 medium tomato, chopped
½ cup green bell pepper, diced
½ cup broccoli, cut into florets
½ cup cauliflower, cut into florets
½ cup french beans, chopped into 1-2” pieces
½ cup green peas
1 small carrot, diced
1 tbsp ginger garlic paste
2 bay leaf
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
pinch of garam masala
3 tbsp tomato puree
1 tbsp fresh cream (optional)
1 tbsp broken cashew nuts, fried (optional)
Salt to taste
coriander, for garnish


1. Preheat the dutch oven on a low flame.

2. Add bay leaf and wait until the fragrance gets released.

3. Add sliced onion, chopped tomatoes, tomato puree, ginger garlic paste and sauté well until cooked.

4. Add all the vegetables, curry masala, stir once and cook on a medium flame with the lid on and the Redi-Temp™ valve open.

5. Once the valve whistles, open the lid, add the paneer cubes, salt and mix well. Close the lid and continue cooking on a low flame with Redi-Temp™ valve closed for 3-4 minutes.

6. Once cooked, garnish with whole cream, fried cashew nuts and finely chopped coriander.

7. Serve hot.

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