Paneer Musallam Recipe
Introduction
Paneer Musallam is a rich and flavorful Indian dish featuring soft paneer stuffed with a creamy nutty filling and smothered in a spiced, creamy sauce. It’s perfect for special occasions or a luxurious weeknight meal that impresses.
Ingredients
- 2 tablespoons ghee
- 1 12-ounce block paneer, sliced in half lengthwise
Sauce:
- ½ cup thawed onion masala (2 cubes)
- ¼ cup plain whole milk yogurt
- ¼ cup water
- ¼ cup heavy cream
- 1 tablespoon cashew flour*
- 1 big pinch saffron
- 1 tablespoon crushed Kasoori methi
- ½ teaspoon black pepper
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cardamom powder
- ⅛ teaspoon cayenne
Filling:
- 2 tablespoons heavy cream
- 2 tablespoons dry milk powder
- 2 tablespoons raw green pistachios, chopped
- 1 tablespoon almond flour
- 1 tablespoon cashew flour*
- 1 tablespoon golden raisins, chopped
For garnish: chopped pistachios, saffron, heavy cream, cilantro
Instructions
- Step 1: Cut the paneer block in half lengthwise to create two equal slices.
- Step 2: Heat a nonstick pan over medium to medium-high heat. Add the ghee and wait for it to melt completely before adding the paneer slices.
- Step 3: Fry the paneer for 1-2 minutes on one side until mostly golden brown, then flip and fry the other side for another 1-2 minutes. Remove from the pan and set aside.
- Step 4: In a bowl, combine the filling ingredients: heavy cream, dry milk powder, chopped pistachios, almond flour, cashew flour, and chopped golden raisins. Mix well to form a creamy mixture.
- Step 5: Spread the filling evenly between the two paneer slices to make a sandwich.
- Step 6: Add all the sauce ingredients to the same pan, stir well, and bring the mixture to a simmer. Cook for 1-2 minutes until the sauce slightly thickens.
- Step 7: Pour the warm sauce over the stuffed paneer. Garnish with a drizzle of heavy cream, chopped pistachios, fresh cilantro, and a few saffron strands.
- Step 8: Slice the paneer sandwich carefully and serve immediately for the best flavor and texture.
Tips & Variations
- Use fresh paneer for a soft texture; homemade paneer works especially well.
- If cashew flour is unavailable, grind raw cashews finely to substitute.
- For a richer sauce, increase the amount of heavy cream slightly.
- Add a pinch of nutmeg to the filling for an additional warm flavor note.
- Serve with warm naan or basmati rice to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan on low heat to prevent the paneer from drying out. Adding a splash of water or cream during reheating helps maintain the sauce’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Paneer Musallam ahead of time?
Yes, you can prepare the filling and sauce in advance and assemble just before cooking. However, frying the paneer and serving immediately ensures the best taste and texture.
What can I use if I can’t find onion masala cubes?
You can use a prepared onion-tomato paste or sauté finely chopped onions with ginger, garlic, and spices to create a similar base for the sauce.
PrintPaneer Musallam Recipe
Paneer Musallam is a decadent Indian dish featuring golden-fried paneer slices stuffed with a rich and creamy nutty filling, all smothered in a flavorful, spiced saffron-infused sauce. This vegetarian delight combines aromatic spices, nuts, and creamy textures for an exquisite main course perfect for special occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Paneer
- 2 tablespoons ghee
- 1 12-ounce block paneer, sliced in half lengthwise
Sauce
- ½ cup thawed onion masala (2 cubes)
- ¼ cup plain whole milk yogurt
- ¼ cup water
- ¼ cup heavy cream
- 1 tablespoon cashew flour
- 1 big pinch saffron
- 1 tablespoon crushed Kasoori methi (dried fenugreek leaves)
- ½ teaspoon black pepper
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ½ teaspoon roasted cumin powder
- ½ teaspoon salt
- ½ teaspoon turmeric
- ¼ teaspoon cardamom powder
- ⅛ teaspoon cayenne pepper
Filling
- 2 tablespoons heavy cream
- 2 tablespoons dry milk powder
- 2 tablespoons raw green pistachios, chopped
- 1 tablespoon almond flour
- 1 tablespoon cashew flour
- 1 tablespoon golden raisins, chopped
Garnish
- Chopped pistachios
- Saffron strands
- Heavy cream drizzle
- Cilantro leaves
Instructions
- Prepare Paneer: Slice the 12-ounce block of paneer in half lengthwise carefully to create two thin slabs. Set aside.
- Fry Paneer: Heat a nonstick pan over medium to medium-high heat. Add 2 tablespoons of ghee and let it melt. Place the paneer slices in the pan and fry for about 1-2 minutes on one side until mostly golden brown. Flip and fry the other side for an additional 1-2 minutes. Once golden and slightly crispy, remove paneer from the pan and place on a plate.
- Prepare Filling: In a bowl, combine 2 tablespoons heavy cream, 2 tablespoons dry milk powder, 2 tablespoons chopped raw green pistachios, 1 tablespoon almond flour, 1 tablespoon cashew flour, and 1 tablespoon chopped golden raisins. Mix thoroughly until well incorporated.
- Stuff Paneer: Spread the prepared filling mixture evenly between the two paneer slices to form a sandwich.
- Make Sauce: Using the same pan with remaining ghee and fond, add ½ cup thawed onion masala, ¼ cup plain whole milk yogurt, ¼ cup water, ¼ cup heavy cream, 1 tablespoon cashew flour, a big pinch of saffron, 1 tablespoon crushed Kasoori methi, ½ teaspoon black pepper, ½ teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon paprika, ½ teaspoon roasted cumin powder, ½ teaspoon salt, ½ teaspoon turmeric, ¼ teaspoon cardamom powder, and ⅛ teaspoon cayenne. Stir well to combine all ingredients and bring the mixture to a gentle simmer. Cook for 1-2 minutes until slightly thickened, stirring occasionally.
- Serve: Pour the warm sauce over the stuffed paneer. Garnish with a drizzle of heavy cream, chopped pistachios, saffron strands, and fresh cilantro leaves. Slice into portions and serve immediately.
Notes
- Cashew flour can be made by grinding raw cashews into a fine powder.
- Onion masala cubes can be found in Indian stores or homemade frozen onion tomato paste can be substituted.
- Monitor paneer closely while frying to prevent burning; golden brown is desired.
- This dish is rich and best enjoyed with naan or basmati rice.
- For a lighter version, you can reduce the amount of ghee or heavy cream.
Keywords: Paneer Musallam, Indian paneer recipe, stuffed paneer, creamy Indian curry, vegetarian Indian dish
