| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 0 hour |
| Servings |
Person
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Ingredients
Mughlai Paneer
- 150 Grams Paneer Cubes
- 40 Grams Ghee
- 70 Grams Onion Roughly Chopped
- 4 Cloves garlic Chopped
- 6 nos. Cashews
- 1/2 Inch Ginger
- 1 nos. Green chilli
- 2 nos. Cardamom Pods
- 1 Leaf Bayleaf
- 1/2 Stick Cinnamon
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- 30 ml Fresh Cream
- Himalayan Pink Salt to taste
Coconut Paratha
- 40 Grams Coconut Flour
- 20 Grams Psyllium Husk
- 10 ml Coconut oil
- 1 Pinch Himalayan Pink Salt
- Water Hot Water to make dough
Ingredients
Mughlai Paneer
Coconut Paratha
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Instructions
Mughlai Paneer
- Soak cashewnuts in hot water for 10 minutes. Rub turmeric powder on the paneer and keep aside.
- Heat a tablespoon of ghee and add onions. Sprinkle some salt and let it cook by covering it with a lid, let it be brown. The whole process will take 15 minutes, stir them every 5 minutes.
- Once the onions are brown, make it into a paste- add soaked cashewnuts, ginger, garlic, green chillies with half cup of water. Make a smooth paste.
- Heat the remaining ghee in a pan, add cardamom, bayleaf and cinnamon. Sauté for a minute and add the paste. Cook for 3 minutes, add coriander powder, chilli powder, garam masala powder, and salt and sauté for 2 minutes.
- Add paneer to the pan and 1/2 cup of water, cover the pan and let it cook for 5 minutes. Stir it well and adjust consistency.
- Add fresh cream after it’s cooked. Leave the curry for 5 minutes covered after the cooking is done
Coconut Paratha
- Mix coconut flour with psyllium husk. Add salt. Make a soft dough with hot water
- Cook parathas on a hot oil greased pan
