Shahi Paneer is considered to be a main side dish especially in the Northern parts of India. Shahi which means 'Royal' and Paneer when translated is ' Cottage Cheese' gives Shahi Paneer a royal feel to it. 'Shahi Paneer' is undoubtedly one of the most popular dishes originating from India. I am trying to make this recipe as simple as possible.
Ingredients:
Paneer 1/2 pound
Ginger paste 1 Teaspoon
Green chillies 2 no
White Pepper Powder 1/2 Teaspoon
Kashmiri Chili Powder 1 Tablespoon
Turmeric Powder 1 Teaspoon
Garam Masala powder 1 Teaspoon
Heavy Cream 1/2 cup
10 cashews, 1 tbsp khuskhus ( soak in hot water)
Dry fruits (Cashew Nuts, Raisins
Milk
Ghee 2 tbsp.
Tomato Puree
Red color or Yellow color - a pinch (optional)
Saffron 2 Pinches
Oil 2 Tablespoon
Red color or Yellow color - a pinch (optional)
Saffron 2 Pinches
Oil 2 Tablespoon
Salt To taste
Preparation:
- Heat oil in a kadhai.
- Cut paneer into small cubes. Fry over medium heat until light brown. Keep the Paneer pieces aside. soak the fried Paneer in warm water for 15 minutes,
- Drain & squeeze out the water from paneer and keep aside.
- Fry the dry fruits in one tablespoon of ghee.
- Grind ginger, green chilli, soaked cashews, khus khus in a blender and make a fine paste.
- Fry the mixture in the remaining oil until golden brown and oil starts separating.
- Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
- Add milk and color (optional)to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
- Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating., you can add mixed fruits ( tin)
- Finally add paneer cubes and cream and saffron. Heat for 5 minutes.
- Garnish shahi paneer with cream and dry fruits .
For Low fat: use less heavy cream, Less dry nuts, 2% milk.
Like the bright colour, looks too appetizing! Thanks for the link-up
ReplyDeleteLike it.
ReplyDeletethe dish looks great.btw, where did u get the heavy cream, I don't seem to find that in Bellevue or Redmond
ReplyDeleteHi Shruti
DeleteThanks for the nice comment. In this recipe I used Reddi Whip cream . You can find it at any store. You can use cool Whip cream too.
Hello Mam! First of all congrats for ur no onion no garlic recipes. Also one small suggestion. If possible pls rearrange the menu options. While selecting the drop down box, the descriptions to radio buttons are too big to read. I mean to say u can use one option like recipe index, on clicking that u could display various options like breakfast, gravies..etc etc... Just a simple suggestion as it may increase readability...
ReplyDeleteCMG back to the recipe, adding milk to the salted mixture won't it curdle? Mine will always curdle when I add milk to the gravy
Thanks Suba for the nice suggestion. I will do it.
ReplyDeleteWhen You add the milk to the gravy, low the stove heat (medium to low). Lower the heat to prevent curdling. One alternative: Stabilize milk with starch, like cornstarch or flour, if you want to bring it to a boil; the starch will prevent curdling (and it'll thicken the gravy, too)