Mughlai Cocktail Fruit Paneer
Mughlai Cocktail Fruit Paneer is a rich, creamy, and flavorful sabji that brings a royal touch to any festive table! Soft paneer, sweet cocktail fruits, roasted makhana, and green peas come together in a silky Mughlai-style white gravy, creating a lovely balance of sweet and savory flavors.
The gravy gets its richness from cashews, melon seeds, yogurt, and milk powder or mawa, without using any cream. It is an elegant yet easy dish to prepare for Diwali parties, festive dinners, or special occasions. Serve it with lachha paratha or naan for a delicious meal!
Ingredients
For The Base:
- 1 1/2-2 tsp ghee
- 3 medium onions , sliced
- 1 inch ginger
- 4 green chilies
- 4 cloves garlic
- 10 cashews
- 1 tbsp melon seeds (magaz)
- small bundle cilantro with stems , tied together
- 1/2 cup hot water
Whole Spices:
- 1 bay leaves
- 1 big black cardamom
- 2 green cardamoms
- 1 small cinnamon sticks
- 2 cloves
To Blend:
- 3 tbsp yogurt
- 2 tbsp full fat whole milk powder , or 1/4 cup mawa for extra richness
For The Gravy:
- 2 1/2 tbsp ghee , or oil
- 1/2 tsp shah jeera (cumin seeds)
- 1 1/2 tsp kasoori methi
- 1/2 tsp black pepper powder
- 2 tsp coriander powder
- 1/2 tsp sugar
- salt , to taste
- 1/2 cup water , to adjust consistency
For Finishing:
- 1 1/2 cups paneer cubes , lightly sauteed
- 1 cup cocktail fruits , drained
- 2 tbsp roasted makhana (popped lotus seeds)
- 1/4 cup peas
- 1 cup milk , or as needed
- 1/2 tsp garam masala
For Garnishing:
- paneer
- mixed color bell peppers
- chili oil , for drizzle while serving
Instructions
-
Heat 1½–2 tsp ghee in a pan. Add the bay leaf, black cardamom, green cardamoms, cinnamon stick, and cloves. Let the whole spices sizzle for a few seconds until aromatic.
-
Add the sliced onions, ginger, green chilies, and garlic. Sauté lightly for 1–2 minutes. The onions should soften slightly but should not turn brown.
-
Add the cashews and melon seeds and sauté for another minute.
-
Pour in ½ cup hot water and add the tied cilantro bundle. Cover and cook for 8–10 minutes, until the onions and other ingredients are soft.
-
Remove the bay leaf, black cardamom, cinnamon stick, and cilantro bundle. Leave the green cardamoms and cloves in the mixture. Allow it to cool slightly.
-
Transfer the mixture to a blender. Add yogurt and milk powder, and blend until completely smooth and silky. You can also use mawa instead of milk powder.
-
Heat 2½ tbsp ghee or oil in a pan. Add shah jeera and let it sizzle. Pour in the blended gravy along with ½ cup water.
-
Add kasuri methi, black pepper powder, coriander powder, sugar, and salt. Mix well, cover, and cook until the gravy thickens slightly and the oil begins to separate.
-
Add the lightly sautéed paneer cubes, followed by the drained fruit cocktail, roasted makhana, and green peas. Mix everything into the gravy.
-
Pour in the milk to adjust the consistency, then add garam masala. Simmer for another 2–3 minutes until everything comes together beautifully.
-
Transfer to a serving bowl and garnish with paneer pieces, colorful bell peppers, and a drizzle of chili oil.
Serve hot with lachha paratha or naan, and a simple salad on the side for a royal Diwali touch.
Recipe Video
Recipe Notes
-
Do not brown the onions. Lightly sautéing them helps maintain the creamy white color of the Mughlai gravy.
-
Milk powder or mawa: Both work beautifully to add richness. Use 3 tbsp milk powder or ¼ cup mawa, depending on what you have available.
-
No cream needed: Cashews, melon seeds, yogurt, and milk powder or mawa create a naturally rich and silky gravy.
-
Adjust the milk: Add up to 1 cup milk, or as needed, depending on your preferred gravy consistency.
-
Drain the fruit cocktail: Remove the syrup before adding the fruits so the gravy does not become overly sweet.
-
Avoid overcooking the paneer: Once the paneer and fruits are added, simmer briefly to keep the paneer soft and the fruits intact.