Shahi Paneer


Shahi Paneer is a North Indian vegetarian dish made of Paneer (Cottage Cheese).

Preparation Time: 10 minutes

Cooking Time:  30 – 40 Minutes

Servings: 4 Persons

Main Ingredients: Paneer (Cottage Cheese), Butter

Cuisine: North India

Course / Category: Curry

Tags: Paneer Dish, Vegetarian recipe

 


Shahi Paneer


Ingredients

200 – 250 gms Paneer (cottage cheese)

2 tsp Ginger – Garlic Paste

¼ cup Tomato Puree

¾ cup thick Yogurt

Salt to taste

1 – 1½ tbsp Oil or Ghee

For Almond-Cashew Nut Paste:

1 medium Onion, finely chopped

3 large or 4 medium Tomatoes

13 Almonds

13 Whole Cashew Nuts

3 – 4 Dry Kashmiri Chillies

½ tbsp. Oil or Ghee

2 tsp Sugar

Spices Used:

1 inch Cinnamon 1 Bay Leaf

4 Cloves

4 Green Cardamoms

1 tbsp Dry Fenugreek Leaves

½ tsp Garam Masala


Method

1. Fry the paneer pieces in little oil or ghee until it turns golden brown on both sides.

2. Keep the fried paneer pieces in a bowl of hot water to keep them soft and crumbly.

3. Chop the onion and tomatoes and crush ginger-garlic paste

4. Heat ½ tbsp. of oil or ghee in a pan and add chopped onions, tomatoes and sugar.

5. Sauté them on medium flame for a minute.

6. Mix in ¼ cup of water and bring the water to boil.

7. To this add almonds, cashew nuts and Kashmiri chillies.

8. Cover the pan and cook for 2 – 3 minutes.

9. Turn off the flame and let the mixture cool down before grinding it to smooth paste. Keep it aside.

10. Heat 1-1½ tbsp. of oil or ghee in a pan and cinnamon, cloves, cardamoms and ay leaves.

11. Stir fry for a minute before adding ginger-garlic paste and fry it until the raw smell disappears.

12. Mix in tomato puree dissolved in 3 tbsp water and stir well. Cook for 2 minutes.

13. Add ground almond-cashew nut paste to the gravy and mix them well.

14. Add half of kasuri methi and salt to taste.

15. Cook uncovered for 4 – 5 mins on medium flame.

16. Remove the pan from heat and mix in whisked yogurt stir well.

17. Bring the pan back on heat and simmer the gravy for 4 – 5 minutes.

18. Add about ½ cup or more of water if you find the gravy too thick to adjust the consistency.

19. Add salt to taste and mix well.

20. Next add the paneer, garam masala and remaining kasuri methi and let the gravy simmer for another 5 – 6 minutes.

21. Turn off the flame and let it rest for 10 minutes

Serve with roti or rice.


 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s