MUGHLAI PANEER !!!!

I adapted this recipe from NIYA'S WORLD. This s a must try paneer recipe. very rich gravy and rich in taste too. But i skipped the step adding fresh cream to the gravy as i don't had that at home. And i added milk instead of water while cooking. It gives the gravy same texture and taste too.

INGREDIENTS:-

paneer - 200gms cut into cubes
oil - 1 tbl sp
onion, finely sliced - 1 large
tomato, finely chopped - 1
saffron - 2 strands(soaked in 1tsp of milk) (optional)
water - 1/2 cup/50 ml ( i added milk instead of water here)
salt - 1/2 tsp or to taste
fresh cream - 1 tbl sp (i skipped this step)
1 tsp extra fresh cream for garnishing (i skipped this step)
chopped coriander leaves - 1 tbl sp for garnishing 

FOR MUGHLAI MASALA:-
turmeric pow- 1/4 tsp
charoli - 1 tsp (optional) ( i skipped this)
cashew nuts, chopped - 1 tbl sp
hole red chillies - 4 or 1/2 tsp red chilly pow
garlic, chopped - 6 flakes
ginger, chopped - 1/2 inch
cumin seeds(jeera) - 1/2 tsp
cinnamon - 1 inch
cloves - 3
black cardamoms - 2

Make a smooth paste of above ingredients in mixture.

METHOD:-

1. Heat 1 tbl sp oil and fry onion till golden brown in colour.
2. Add ground mughlai masala and lightly fry till fragrant on a low heat for 5-7 mins.
3. Add finely chopped tomato and diluted saffron(optional). Fry for a few mins (till tomatoes are well blended with mughlai masala).
4. Then add paneer pieces. Stir to coat paneer with masala. Add salt to taste.
5. Pour 1/2 cup/50 ml milk. let it come to a boil. Then reduce heat. ( you can add 1/4 cup of water if you think gravy is too thick).
6. Cover and cook till paneer softens, stirring occasionally.
7. Finally add fresh cream and mix well ( i skipped this step).
8. Do not heat again. There should be a thick creamy gravy when the paneer is done.
9. Garnish with chopped coriander leaves and extra cream.

HAPPY COOKING :)))))))

and here's an tip :-

Soak paneer in water for half an hour before adding it to the gravy. Paneer will become soft.