Mughlai Paneer Bhurji
A royal twist on the classic scrambled paneer! This Mughlai version is rich and creamy, with aromatic spices, cashews, and a hint of saffron. Perfect for a special meal with naan or paratha, it comes together in just over 30 minutes.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Preparation
- b.Crumble or grate the paneer and set aside.
- c.Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, creamy paste.
- d.In a small bowl, soak the saffron strands in 2 tablespoons of warm milk.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for about 30-40 seconds until they become fragrant.
- d.Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- e.Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Gravy Base
- b.Add the tomato puree to the pan. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see ghee separating from the sides of the masala.
- c.Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Mix well and cook for 1 minute, stirring continuously.
- d.Reduce the heat to the lowest setting. Add the whisked curd, stirring constantly for 1-2 minutes to prevent it from curdling. The gravy should become smooth.
- e.Stir in the prepared cashew paste and cook for another 2-3 minutes, until the gravy thickens and becomes glossy.
- 4
Step 4
- a.Finish the Bhurji
- b.Add the crumbled paneer to the gravy. Gently mix to coat the paneer evenly with the masala.
- c.Pour in 1/2 cup of water (or more for a thinner gravy), stir, and bring to a gentle simmer. Cook for 2-3 minutes.
- d.Stir in the fresh cream, garam masala, crushed kasuri methi, sugar (if using), and the saffron-infused milk.
- e.Mix everything gently and cook for just one more minute on low heat. Do not boil vigorously after adding the cream.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Serve hot with naan, paratha, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, soft paneer for the best creamy texture. If your paneer is hard, soak it in warm water for 15 minutes before crumbling.
- 2Always add whisked yogurt on low heat while stirring constantly. This is the most crucial step to prevent the gravy from splitting.
- 3Don't overcook the paneer after adding it to the gravy, as it can become hard and chewy.
- 4For an even richer flavor, you can lightly sauté the crumbled paneer in 1 tsp of ghee before adding it to the gravy.
- 5Crushing kasuri methi between your palms before adding helps to release its aromatic oils and enhances the flavor.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu, ghee with a neutral oil, and use plant-based yogurt and cashew cream instead of dairy curd and cream.
Nut FreeNut-Free
Substitute the cashew paste with a paste made from 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground.
SpicierSpicier
Add 1-2 finely chopped green chilies along with the ginger-garlic paste for an extra kick of heat.
With VegetablesWith Vegetables
Add 1/4 cup of green peas or finely chopped bell peppers along with the onions for added texture and nutrition.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Good Source of Calcium
The paneer, curd, and milk in this dish provide a significant amount of calcium, crucial for maintaining strong bones and teeth.
Provides Healthy Fats
Cashews and ghee contribute monounsaturated and saturated fats, which provide energy and support various bodily functions when consumed in moderation.
Aromatic Spice Benefits
Spices like turmeric, cardamom, and cloves are known for their antioxidant and anti-inflammatory properties, adding more than just flavor to the dish.
Frequently asked questions
Mughlai Paneer Bhurji is a rich and indulgent dish. While it's a good source of protein and calcium from paneer, it is also high in calories and fat due to the use of ghee, cream, and cashews. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.