Shahi paneer is a typical North Indian dish eaten with roti or naan.Shahi paneer, which literally means Royal (Shahi) paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion,cashewnuts paste and cream.Its richness it is usually served in parties, dinners and other occasions which require special menu.
Ingredients :
Cottage cheese (paneer) ~ 500 gms, cut into cubed
Onion ~ 2 large
Ginger paste ~ 1 tsp
Garlic paste ~ 1 tsp
Tomato paste ~ 1/2 cup
Cashewnut paste ~ 1/4 cup
Yogurt/Card ~ 1/2 cup
Green chillies ~ 2
Cloves ~ 3
Black peppercorns ~ 4-5
Cinnamon ~ 2 (1inch sticks)
Bay leaf ~ 1
Red chilli powder ~ 1/2 tsp
Garam masala powder ~ 1/2 tsp
Cream 1/2 cup
Oil 2 tablespoons
Salt to taste
Soak the cashew nuts for atleast 1 hrs and then grind them to a smooth paste.
Heat oil in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.
Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
Add the ginger, garlic, tomato paste, green chilli, mix well.
Add dry masala, salt to the puree,1/2 cup water and bring it to a boil on a slow flame.
Now add cashew paste, cream cook on a slow flame,for 5 minutes or till the gravy is thick.
Finally add the paneer into the gravy.
Serve hot garnish with corinder leaves.
Sending this to my ongoing event "Spotlight : Curries/Gravies" event
Ingredients :
Cottage cheese (paneer) ~ 500 gms, cut into cubed
Onion ~ 2 large
Ginger paste ~ 1 tsp
Garlic paste ~ 1 tsp
Tomato paste ~ 1/2 cup
Cashewnut paste ~ 1/4 cup
Yogurt/Card ~ 1/2 cup
Green chillies ~ 2
Cloves ~ 3
Black peppercorns ~ 4-5
Cinnamon ~ 2 (1inch sticks)
Bay leaf ~ 1
Red chilli powder ~ 1/2 tsp
Garam masala powder ~ 1/2 tsp
Cream 1/2 cup
Oil 2 tablespoons
Salt to taste
Method :
Soak the cashew nuts for atleast 1 hrs and then grind them to a smooth paste.
Heat oil in low-medium flame. Add cubed Paneer and heat until light golden brown. Remove and set aside.
Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
Add the ginger, garlic, tomato paste, green chilli, mix well.
Add dry masala, salt to the puree,1/2 cup water and bring it to a boil on a slow flame.
Now add cashew paste, cream cook on a slow flame,for 5 minutes or till the gravy is thick.
Finally add the paneer into the gravy.
Serve hot garnish with corinder leaves.
Sending this to my ongoing event "Spotlight : Curries/Gravies" event
