A silky smooth tomato and cream based gravy with shredded paneer. nAkbari Paneer is a rich Mughlai inspired recipe that can be served with naan, parathas or rice!
Heat 2 tablespoon oil in a pan. Add garlic, ginger and green chili. Sauté till the raw flavor vanishes.
Add onions and cook them for 5-6 minutes, till soft.
Add diced tomatoes and mix well. Let them soften for a few minutes.
Now add red chili powder, ground turmeric and garam masala. Mix well.
Cook for 6-7 minutes till the tomatoes become mushy.
Add water and season with salt and sugar. Mix well and bring to a boil.
Remove from heat and transfer to a blender. Blend till smooth.
Transfer to a bowl using a fine mesh colander. Discard the seeds and peels.
In a pan heat the remaining oil. Add mustard seeds and let them pop.
Add cumin seeds and the whole spices. Sauté till fragrant.
Add some butter and add the colored peppers. Sauté till slightly soft but not mushy.
Transfer all the prepared sauce and stir well. Bring to a boil.
Add tomato paste and mix it in.
Add cream and shredded paneer. Also add kasoori methi and stir everything well.
Cook for a couple of minutes and remove from heat. Serve immediately.
Video
Notes
Cook the paneer only for a couple of minutes. Over cooking it will result in chewy paneer.
The whole spices can be left in the gravy or fished out before serving.
Other vegetables like beans, carrots, peas and corn can be added along with peppers.
Akbari Paneer can be refrigerated for 3 days in an airtight container. It can be frozen for upto 3 months. Reheat to serve.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.