Sunday, 4 August 2013

Shahi Paneer

A perfect Indian recipe of Paneer with rich gravy, can be best enjoyed with roti / parota.



Ingredients

  • Paneer - 250 gms
  • Onions - 2
  • Garlic Paste - 1 tsp
  • Ginger Paste - 1 tsp
  • Cashew nut Paste - 2 tbsp.
  • Curd - 2 tbsp.
  • Tomato Ketchup - 2 tbsp.
  • Garam Masala Powder - a pinch
  • Bayleaf - 2-3
  • Whole garam masala - 3 each
  • Dried red chilli -3
  • Ghee - 1 tbsp
  • Salt - as required, Saffron - few strands (optional)
Boil the onions in water and make a find paste of it. Soak the cashew nut in little water for 30 minutes. Then make a paste of it with 2 tbsp. of curd and set aside.

Fry the paneer cubes lightly over medium heat.


Heat oil and ghee in the pan. Then add bayleaf, whole red chilli and whole garam masala to it.


Add the garlic and ginger and fry for a minute over low heat, then add the boiled onion paste. Add the tomato ketchup and mix well with the masalas. Now add the cashew and curd paste to the mixture.


Continue frying the masalas till it thickens and oil comes out of the masalas. Be careful, masalas should not turn brown. You may need to sprinkle some water to avoid burning. Add salt at this stage. You may add a pinch of sugar at this stage as well if you like.


Add half cup of water to the masala mix. Then add the fried paneer and mix with the masalas.


Cook over low heat for 3-4 minutes. Adjust the seasoning. Once the gravy thickens, switch off the heat and sprinkle some garam masala powder.


Remove shahi paneer from the pan and pour in to the serving bowl. Garnish with few strands of saffron, if you like.


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