Shahi paneer is a mainstay of Indian cuisine, mainly North India. This dish is made by cooking paneer in a thick gravy made up of cream/milk, tomatoes and spices. It is mainly eaten with roti, chappati or other Indian breads. Paneer is the Indian word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Mughal court).
Cooking Time: 30 Servings: 5
Preparation Time: 10 mins Category: Main course, Veg
Ingredients:
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Paneer (cottge cheese) - 250 gms
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| Shahi-Paneer |
Onions finely chopped - 2
Finely chopped Ginger - 1/2" piece
Green chillies chopped fine - 4
Tomatoes finely chopped - 4 (remove seeds)
Crushed Cardamoms - 2
Curd/Yougurt - 1/2 cup
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Milk - 1/2 cup
Kasuri Methi - 2 tsp
Preparation Method:
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- Cut paneer into 1" cubes. Lightly fry them in ghee and keep aside.
- Heat half the ghee in a wok. Add onion,ginger, green chilli and cardamom. Saute them for 3-4 minutes.
- Add tomatoes and cook for about 10 minutes, covered with lid.
- Crush kasuri methi and add it to the dish. Mix well.
- Add curd and cook for 5 minutes and then add 1/2 cup water, mix well and turn off the stove.
- Blend this in a mixie till smooth.
- Heat remaining ghee, add the blended smoothie and remaining ingredients except milk and paneer. Boil to get a very thick gravy.
- Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
- Garnish with chopped coriander and grated paneer (optional)
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