What is Paneer Musallam?
Paneer musallam is a vegetarian take on Murgh Musallam, a masala-coated whole chicken. Murgh Musallam is a royal dish that was created in imperial kitchens during India’s Mughal era. For this veg version, we’re replacing chicken with paneer – and simplifying the recipe without getting rid of all the bells and whistles that make this dish worthy of royalty. Because you, my friend, are a [insert the word: King, Queen, Noble Person, Jester – heh]. Paneer musallam looks a bit like a three-layer sandwich. The two outer layers consist of pan-fried paneer and the middle is a creamy filling made up of dry milk powder, nuts, and golden raisins. Then, we top it off in a rich, creamy masala sauce.
Paneer Musallam Ingredients
The ingredients list may look long – mostly due to spices – but the process of making this is quite simple. Here’s what you’ll need:
How to Make Paneer Musallam
Slice the block of paneer in half lengthwise and then pan-fry it until mostly golden brown. Combine the filling ingredients in a bowl and then spread the filling in between the two slices of fried paneer. Add the sauce ingredients to the pan and simmer until slightly thickened. Then pour it all over the paneer and garnish with a heavy cream drizzle, cilantro and chopped pistachio. Slice it up and admire those beautiful layers!
What to Serve with Paneer Musallam:
You can serve this dish with Basmati Rice or eat it with naan. It’d also be great with a side of roasted vegetables. Here are some ideas: Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
