Stuffed Paneer Slices In Moghlai Gravy

by Tarla Dalal

add to my cookbook add to shopping list

Added to 2519 cookbooks This recipe has been viewed 55806 times

A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain.

Add your private note

Stuffed Paneer Slices In Moghlai Gravy recipe - How to make Stuffed Paneer Slices In Moghlai Gravy

Subzis with Gravies Indian Tawa

Preparation Time: 10 min. Cooking Time: 10 min. Total Time: 20 mins Serves 4.
Show me for servings

Ingredients

400 gms paneer (cottage cheese)
4 large sized tomatoes
1 onion, chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 pinches of sugar
1 tbsp dried fenugreek leaves (kasuri methi)
4 tbsp oil
salt to taste

For the stuffing
100 gms paneer (cottage cheese)
1 tbsp crushed cashewnuts (kaju)
1 tbsp raisins (kismis)
1 tbsp chopped corriander (dhania)
a pinch of sugar
salt to taste

To be ground into a ginger-garlic paste
4 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1/4 tsp cardamom (elaichi) powder

For the garnish
a little fresh cream
chopped coriander (dhania)

Method

For the stuffing

How to proceed

Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
Sandwich the paneer slices with the stuffing.
Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while.
Add the tomatoes, kasuri methi and salt and fry again for a while.
Put the paneer pieces back in the gravy on the tava and fry again for a while.
Garnish with the cream and coriander.
Serve hot.