Shahi paneer is an easy n tasty preperation if you want to serve something royal to your family.
Shahi paneer is a typical North Indian Mughlai style dish eaten with roti or naan. Shahi means royal. In this preparation, paneer pieces are cooked in a thick, creamy and spicy gravy prepared with tomato, onion and cashewnuts paste. To give it a little spicy edge green chilis and brown cardamoms are also added to it along with garam masala. Because of its richness it is usually served in partie and special occasions where require special menus.A
t my home, paneer dishes have to be cooked at least once a week, otherwise my daughter will start a hunger strike. When I wanted to try this royal dish, I found Rak's recipe of Shahi paneer
, which looked so royal, but was not so rich and spicy. She made it so simple and healthy way than regular recipe of shahi paneer. I thought it's perfect for home cooking and gave it a try. From then, I prepared this dish so many times at home and for parties and everytime it was a hit. Try this recipe, you won't regret...........
Paneer, cubed : 250 gm.
Onion : 1
Tomato : 4
Green Chilli : 1
Ginger : 1inch piece
Big n Black cardamom/Moti elaichi : 2
Red Chilli powder : 2 tsp.( as per taste)
Black pepper powder : 1/2 tsp.
Garam Masala Powder : 1 tsp.
Milk : 1/4 cup
Tomato sauce : 1 tblsp.
Oil : 3 tblsp.
Salt to taste
Coriander leaves to garnish
Method :Prep :
Chop onion and tomatoes, chop ginger & green chillies. Take a bowl of hot water and keep paneer pieces dunked into it until use. This way, paneer will be soft as cotton.
- Heat about 11/2 tblsp. oil in a pan and add moti elachi, chopped green chillies and ginger followed by chopped onions. Fry till transparent. Add chopped tomatoes and cook covered until tomatoes are mushy. Cool the mixture and blend in a mixer into a fine paste. Mean while
- Heat pan with remaining oil and add the blended mixture. Add tomato sauce, salt, red chilli, garam masala and pepper powder.
- Stir and cook till oil separates. Add paneer cubes drained from water.
- Now add milk slowly with constant stirring and heat in low flame for 2-3 minutes. Cook in very low flame for 2-3 minutes or until you get a slightly thick and creamy gravy. Remove from heat.
- Garnish with the chopped coriander leaves and serve as accompaniment with any kind of Indian bread, like chapathi/naan/pkulkas or with pulao.
So, why late...Prepare it today for your family and see them enjoy their meals, especially your kids.......
This is my contribution to my ongoing event, Spotlight : Curries/gravies
, hosted by my sister who blogs @ Cuisine Delights.