Shahi Paneer (Paneer with creamy curry) Recipe
Shahi Paneer is very similar to Makhni Paneer. The major difference is that Paneer is not fried for 'Shahi Paneer'.If you like gravy to be very smooth,then after grinding the gravy strain it and then add the paste and water.
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
250 gms, paneer
3,Large tomatoes,chopped,
1,Medium onion,chopped,
Handful of cashewnuts,grinded to fine paste,
1&half tsp ginger,garlic,chilli paste,
1tsp,tomatoe paste,
1/2,tsp garam masala,
salt to taste,
1/2,tspred chilli powder,
pinch of red food colour,
1/2tsp turmeric powder,
1tsp,coriander powder,
2tbsps coriander leaves,chopped
oil or ghee to fry,
2 tbsps oil or ghee
Directions
1. Fry chopped onions,in 2tsbs oil or ghee till soft addginger,garlic and chilli paste,fry till it,s brown.
2.Add the tomatoes and fry for 6 to8 minutes.
3.Cool and grind to a puree add tomatoe paste to it along with 1/2 cup water.Now bring it to a boil and simmer the flame.
4.Now add all the dry masala to the puree .
5.Add the cashewnut powder and pinch of food colour in puree. And cook it on low flame,for 5 mins or till the gravy is thick .
6.Before serving, heat the gravy and float the paneer pieces.Garnish with corinder leaves.
2.Add the tomatoes and fry for 6 to8 minutes.
3.Cool and grind to a puree add tomatoe paste to it along with 1/2 cup water.Now bring it to a boil and simmer the flame.
4.Now add all the dry masala to the puree .
5.Add the cashewnut powder and pinch of food colour in puree. And cook it on low flame,for 5 mins or till the gravy is thick .
6.Before serving, heat the gravy and float the paneer pieces.Garnish with corinder leaves.
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