Shahi Paneer This Indian specialty goes by different names, paneer makhanwala, paneer butter masala, shahi paneer and may be more. Shahi Paneer is basically Indian cottage cheese in rich, creamy gravy. Bit of high calorie so I make occasionally.
Prep Time:5-8min Cooking Time: 12-15min Servings: 4 Ingredients: 400 gms fresh paneer
2 extra large tomatoes, pureed-readymade puree can be used
1 tsp red chili powder-add pepparika for color 1/2 cup fresh, thick cream
A pinch of turmeric
2 tsp coriander powder
1 tsp cumin powder
Salt to taste
Sufficient oil
Blend to a paste:
2 medium onions
1" ginger piece
4 flakes garlic
Powder together:
2" cinnamon stick
2-3 cardamoms seeds
2-3 cloves
1 tbsp poppy seeds
2 tbsp cashew nuts Coriander leaves and finely chopped green chilis to garnish | |
Direction:
If making tomato puree at home, here is the recipe you will ever need.
Take nice red colored ripe tomato, boil water in a big pan and make a cross slit on the top of the tomato, and drop them in to the boiling water and leave for 5- 7 min. then remove the skin and puree tomatoes in juicer/blender.
Additional step-Optional but makes great flavorful tomato puree
In a pan, take prepared puree with 2 bay leaves and a small piece of nutmeg and few mace pieces and 2 cardamoms and cook for 2-3 min. Then remove from the heat let it cool, and grind in to a smooth paste and strain through a strainer. If you wish, you can make this puree in big batch and freeze for later use.
Cut the paneer into cubes, deep fry in oil till golden brown, drain and set aside.
Heat oil in a pan and fry the onion paste till it begins to brown.
Mix in the poppy-cashew nut powder mixture. Fry for a minute and then add the pureed tomatoes.
Add some water and bring to a boil. Add salt to taste.
Now, add the fried paneer, cream, cooke for another 2 min or so.
Garnish with Dhaniya and hari mirch and serve hot with Tandoor naan, or roti, or paratha and rice.