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Shahi Paneer Recipe
Shahi paneer recipe is one of the authentic Indian dishes. Shahi paneer recipe is popular as north Indian dish which completes the plate of any occasion. By this recipe of shahi paneer you can easily learn how to cook shahi paneer. This Shahi Paneer Recipe has a traditional touch of spices and other ingredients. Surely try this shahi paneer recipe and give your views in comments.

Ingredients for Shahi Paneer Recipe

  • Cottage cheese (Paneer) – 250 gram
  • Cashew Paste – 25 g
  • Onions – 2
  • Tomatoes – 300 grams
  • Green chilies – 2
  • Oil – 1½ tablespoons at 2 different times
  • Bay leaves (Tez Patta) – 2
  • Cloves – 2
  • Black Cardamon – 1
  • Ginger Garlic paste – 2 teaspoons
  • Salt – to taste
  • Red Chili Powder or Paprika – ½ teaspoon
  • Tumeric – 1 pinch
  • Coriander powder – 1 teaspoon
  • Water – according to our preference
  • Tomato sauce – 1 teaspoon
  • Fresh cream – 100 grams + 25 grams
  • Coriander – 1 handfuf

Preparatory steps of Shahi Paneer Recipe

  1. Allow Paneer to defreeze before cooking.
  2. Make cashew nuts paste using a blender with 2 to 3 tablespoons of water and keep aside.
  3. Chop coriander leaves and keep aside.
  4. Cut onions, tomatoes and green chilies into small pieces – Will semi-cook & grind them later.
  5. Heat 1½ tablespoons of oil in a pan and then, add onions and stir them for around 3 minutes.
  6. Then, add the tomatoes and green chilies and stir properly and cover the pan to allow cook for 8 to 10 minutes.
  7. Now, switch off heat and put them in mixer and blend them into a purée* and keep them aside.
  8. Chop your soft Paneer into squares or rectangular depending on your preference.

SSteps of Shahi Paneer Recipe

  1. Clean your sauce pan and add oil and allow to heat a little.
  2. Immediately, add 2 bay leaves, 2 cloves and 1 black cardamom and stir properly for a minute or 2.
  3. Once the cloves & cardamom become red, remove them from the oil and add 2 teaspoons of the ginger-garlic paste and stir properly to AVOID BURNING.
  4. Then, add the Onions-Tomatoes-Chilies purée* and stir quickly and add:
    (i) Salt – to taste
    (ii) Red Chili Powder or Paprika – ½ teaspoon
    (iii) Tumeric – 1 pinch
    (iv) Coriander powder – 1 teaspoon
  5. Stir everything properly and lower the flame because there is a high risk of burning the ingredients here.
  6. Then, add the cashew nuts paste and again stir and add some water to get a saucy gravy.
  7. Allow cook for 2 to 3 minutes and add 1 teaspoon of tomato sauce and allow the gravy to cook over low to medium flame till bubbling.
  8. Then, lower flame and add the cream and stir and add coriander leaves and paneer and allow cooking.
  9. Increase heat to medium for a few more minutes and check one Paneer to see if cooked and check salt.
  10. If all is cooked, then, switch off heat and after putting in bowl, pour some fresh cream again to garnish.

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