Paneer 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
Scale
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
Find it online: https://thefoodrecipe.com/paneer-musallam-recipe/
