Thursday, 4 April 2013

Shahi Paneer |Restaurant style shahi paneer gravy

I  keep on trying out new paneer    dishes since the time I have started making paneer at home .....

First recipe Paneer Butter masala  which was a sure shot hit.next one being
 paneer hariyali & my third attempt was paneer kadhai which was delicious & I was complemented four times by my husband.

 Many times we  crave for  restaurant style food & cooking them at home with the replica of the same is only hygienic but also delicious & economical.great for Vegetarians!!

Shahi paneer (Devanagari शाही पनीर) is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine (mainly North India).

It is mainly eaten with roti, chapati 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). Similar dishes include paneer butter masala and kadai paneer.




You can check more paneer recipes here








Ingredients

 
250 gms paneer (cottage cheese)
3 chopped tomatoes
1 chopped onion
1 tbsp cashewnut paste
1 tbsp fresh cream
1 tbsp dahi (curd)
1 tsp kasoori methi
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
1 tsp tomato puree
3/4 cup milk
2 green cardamom (elaichi)
3 bayleaf(tejpatta)
1/2 tsp garam masala
1/2 tsp cumin powder(jeera powder)
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
Green cardamom powder     1/4 teaspoon
oil for deep frying
2 tbsp oil

GARNISH
Green Coriander- 1 table spoon
Grated paneer - 1 tbsp

 

1.Cut the paneer into half inch wide and one inch long pieces.Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.

2.Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.Add the ginger, garlic and chilli paste, mix well and saute till it is brown.Cool and blend in a mixer to a puree.

3. Make a paste of tomato, green chilli through the grinder and take out the paste in a bowl. Mash the curd and cream in a grinder.

4.Heat the oil in a kadai, add the cardamom and bay leaf and saute till fragrant. Add the green chillies and onion paste and saute for three to four minutes on low heat so it does not get coloured.

5.Add the cashew nut paste and sauté for another two minutes.

6.Add cumin powder,coriander powder, turmeric and red chilli powder in it & saute for 1 minute .

7.Now put the tomato paste into it and continue stirring. The tomato will be boiled within 4 to 5 minutes. Now pour the churned curd and cream into the masala. stir fast so that curd doesnt curdle.Fry and stir the masala until the oil float on the masala.

8. Add cup  of milk  into the masala.now add kasoori methi, garam masala .

9.When it starts boiling, grate one piece of paneer in order to garnish it. Put the salt and stir it. Cook it for 2 to 3 minutes and after that turn off the burner.Sprinkle green cardamom powder and serve hot.


10 Mix half green coriander and grated paneer into it. Your Shahi Paneer is ready now.

11You can eat the Shahi Paneer with the hot naan ,tandoori roti and chapati.


 

Tip:

1 .You can even add 1 tbsp almond paste along with cashew paste to make the dish more royal.

2.You can add a pinch of orange food colour in the above gravy for hotel style colour.

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