Shahi Paneer Recipe
Hot and Spicy
Ingredients
| 250 gm: Paneer (cottage cheese) | ||
| 1/4 cup: Beaten curd | ||
| 1/2 cup: Milk | ||
| 4 no: Tomatoes (chopped fine) | ||
| 1 no: Onion (chopped into strips) | ||
| 1/2" piece: Ginger chopped fine | ||
| 2 no: Green chillies chopped fine | ||
| 2 no: Cardamoms (crushed) | ||
| 1/2 tsp: Garam masala | ||
| 1/2 tsp: Red chilli powder | ||
| 2 tsp: Tomato sauce | ||
| 3 tsp: Ghee or butter | ||
| Salt | To Taste | |
Directions
Chop paneer into 2" fingers.
Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other 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.
Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other 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.
Chef
