Paneer Noorjahani is a dish originated from Mughlai Cuisine. It is a preparation made of Paneer (Cottage Cheese), with creamy and mild flavour. The recipe shared is a mild version, so you can adjust the spice level according to your needs, but I recommend to keep it mild so you can enjoy the true flavours of Mughlai Cuisine.
350 grams paneer
½ cup butter
70 grams cashews
1 tsp kasoori methi (dry fenugreek leaves)
3 green cardamoms
1.5tbsp ginger garlic paste
1 tsp red chilli powder
¼ tsp turmeric powder
½ cup beaten curd/yogurt
A pinch of garam masala
3-4 strings saffron soaked in 1 tsp of warm milk/water
In a pan saute onions until they are soft and partially caramelized. You don’t want it to be fully caramelized or it will change the colour of the sauce/gravy. Remove and keep aside
In the same pan saute cashews until golden brown. Blend together onions and cashews until fine paste.
Heat butter in a pot, add green cardamoms and saute for a minute.
Add onion cashew paste and saute for 2-3 minutes on high flame. Add ginger garlic paste and saute for 2-3 minutes until the raw smell disappears and the butter separates from the paste.
Add red chilli powder, turmeric powder, salt and saute for a minute. Add kasoori methi (dry Fenugreek leaves) and mix.
Add beaten yogurt, let it simmer and then add saffron mixture, let it simmer for a minute. (Do not cook for more than a minute or saffron will give a bitter aftertaste to the sauce/gravy)
Sprinkle garam masala and adjust the seasonings before you add paneer (Make sure you dont keep mixing the sauce after adding paneer, or the paneer will crumble and will spoil the texture of the sauce)
Add Paneer and let it simmer for 3-4 minutes on low flame
Serve hot with Kulcha, Roti or Jeera Rice