Wednesday, 6 April 2016

Shahi Paneer !



Shahi Paneer is one of the famous and delicious North Indian recipe where Paneer (cottage cheese) is cooked in a thick gravy made of nuts, tomatoes and cream and sometimes yogurt. Shahi means "Royal" and as the name goes this recipe is truly made royal with all the nuts, cream, saffron etc. 
The gravy is not so spicy, and the texture is so creamy and finger licking good. If you are a Paneer lover then do check out the other paneer recipes in the blog.


INGREDIENTS
  • 250 - 300 gms Paneer (Cottage Cheese)
  • 6 almonds
  • 12 cashewnuts
  • 1 Green Chilli
  • 2 medium onions
  • 1 medium  tomato
  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 1/2 tsp whole pepper
  • 2 green cardamom
  • 1 cinnamon stick
  • 10 pepper corns
  • 1 tbsp Ginger Garlic paste
  • a pinch of turmeric powder
  • 1 tsp Red chilli powder
  • 2 tsp Coriander powder
  • 1 tsp roasted cumin powder
  • salt as needed
  • 2 - 3 tbsp yogurt / thick beaten curd
  • 1 tsp Garam Masala
  • 3 tbsp Fresh Cream
  • 1 tsp Kasuri Methi
  • a pinch of saffron (soaked in warm water)
STEPS

  • Boil half cup of water in a vessel and add the nuts, chillis and chopped onions to it and simmer for 4 - 5 minutes.


  • Throw in the chopped tomato and allow it to simmer for another two minutes.
  • Let it cool and grind everything to a very smooth paste.


  • Meanwhile cut panner into desired shape and keep them immersed in warm water.
  • Soak few strands of saffron in warm water and keep aside.
  • Heat ghee and oil in a pan and add pepper, cardamom, cinnamon, pepper  etc.


  • Add ginger garlic paste and saute for a minute, then add the ground puree.
  • Allow the puree to cook for two minutes and then add all the spice powders (except garam masala) and salt.


  • Close and cook the gravy for 8 to 10 minutes in medium flame or till oil separates.
  • Then add the beaten curd / yogurt and give a mix.


  • Again close and cook for 3 - 4 minutes and then sprinkle garam masala and stir in.
  • Add the paneer pieces to the gravy, adjust water and mix well.


  • Add cream to the gravy and mix well. 
  • Also add the soaked saffron , give a mix and simmer for two minutes.
  • Crush the kasuri methi and sprinkle on top, and turn off stove.

NOTES

  • Instead of boiling the onion, tomatoes and cashews , they can be sauted in a tbsp of oil too and then ground to a puree.
  • If there is no Ginger garlic paste available, add few cloves of garlic and piece of ginger to the onion tomato mixture itself and grind together.
  • Serve with rice, pulaos, phulkas or rotis.
  • Adding yogurt is optional , it can be replaced with milk too.
  • The tomato is also optional , and can be made only with onion and nuts mixture.
  • Do not skip the cream and saffron for the royal touch.


With Love,

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