Paneer Khashi ( Mutton Paneer)

    This is a grand dish that is meant to be served on special occasions, like wedding parties or birthdays. The mutton is marinated and cooked with thick gravy, and then mixed with paneer cubes. Serve with pulao or naan.

    Dhaka, Bangladesh
    7 people made this


    • 1 kg mutton slices
    • 1/2 cup yoghurt
    • 1/2 tablespoon garlic paste
    • 1 tablespoon onion paste
    • 1 tablespoon ginger paste
    • 1 tablespoon poppy seed/postodana paste
    • 1 tablespoon red chilli powder
    • 2-3 bay leaves, ground onto paste
    • 4 cardamoms, ground onto paste
    • Salt as needed
    • 1 cup onion slices
    • 4 cinnamon sticks, ground onto paste
    • 1/2 cup soybean oil
    • 1 teaspoon turmeric powder
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • Water as needed
    • ¼ cup ghee
    • 1 teaspoon garam masala powder
    • 4 tablespoons tomato sauce
    • 1/2 cup thin slices of crispy golden brown fried onions/beresta
    • 1/2 teaspoon pepper powder
    • 5 green chillies, slit in half
    • 1 cup paneer cubes


    1. Wash the meat, and drain the water out.
    2. Mix the meat with yoghurt, garlic paste, onion paste, ginger paste, poppy seed paste, red chilli powder, bay leaf paste, cardamom paste, salt, onion slices, cinnamon paste, soybean oil, turmeric powder, coriander powder and cumin powder. Mix well and marinate for 1 hour.
    3. Add these ingredients on a saucepan. Put it on low heat and cook the meat. The water released with dry up a bit to form thick gravy, and the oil surface on top of meat. Add 1-2 cups of water, a little at a time to allow the meat to cook completely.
    4. Allow the water to dry up and form gravy, the meat should be tender and soft.
    5. In a pan, heat ghee. Add the garam masala powder, stir and add tomato sauce and crispy golden brown fried onion slices. Mix and add the meat and gravy. Mix and add the pepper powder, green chillies and paneer at last. Mix and cook on low heat for 10 minutes with lid on.
    6. Serve.

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