Shahi Paneer Recipe
Serving for - 3-4 Ingredients Paneer / Cottage chesse - 1 and half cups (around 40 small cubes) Onion - 1 (Sliced) Toma...
Serving for - 3-4
Paneer / Cottage chesse - 1 and half cups (around 40 small cubes)
Onion - 1 (Sliced)
Tomatoes - 2 (Cut into cubes)
Cloves of garlic - 3 (finely chopped)
Ginger - 1 inch piece (finely chopped)
Red chili powder - 3/4 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/4 tsp
Kasoori Methi / Dry fenugreek leaves - 1 tbsp
Almonds - 20
Milk - 1 cup
Green cardamom - 5
Butter - 1 tbsp
Oil - 1 tbsp
Salt to taste
- Soak almonds in a milk for about half hour. Add into a blender and make a smooth puree. Keep it aside.
- Heat oil in a pan. Add paneer cubes and fry till they get slight brown color. Transfer them onto paper towel.
- In same oil, Add green cardamom, ginger and garlic. Saute till raw smell from ginger-garlic goes away. Add sliced onion and saute till translucent. Add tomato cubes and cook till they turn tender.
- Add kasoori methi and mix well. Switch off the heat and let the mixture cool down. Add into a blender and make a smooth puree by adding 1/4 cup of water. Keep it aside.
- Heat butter in a pan. Add onion-tomato puree and cook till moisture evaporates.
- Add red chili powder, coriander powder, cumin powder, turmeric powder, garam masala and salt to taste. Cook till oil starts to separate from spices.
- Add paneer cubes and cook for a minute.
- Then add almonds-milk puree. Mix well and reduce the heat. Allow curry to simmer on low heat for about 5-6 minutes.
- Switch off the heat and serve hot with any Indian flat bread or rice.