Saturday, 4 October 2014


Shahi Paneer


Indian Cottage Cheese (Paneer)      - 1/2 kgs  (approx. 1-1/2 cups cubed)
Cream                                              - 1/2 cup (Full Fat or Skimmed)
Milk                                                 - 1/2 cup (Full Fat or Skimmed)
Cashewnuts                                     - 10 + 4 roasted
Tomatoes                                         - 2 Pureed
Onion                                               - 1 Pureed
Garlic                                               - 2 cloves
Green chili                                       - 1
Ginger                                              - 1/4 inch size
Oil                                                    - 4 tablespoons
Cumin seeds (jeera)                         - 1 teaspoon
Asafetida (hing)                               - a Pinch
Coriander powder (dhania)              - 1 tbspoon
Turmeric (haldi)                               - 1 tspoon
Red chili powder                              - 1 tspoon or to taste
Garam masala                                   - 1/2 tspoon
Salt                                                    - to taste
Coriander (hara Dhania)                   - 1 tbspoon finely chopped for garnishing


Grind cashews into powder-like consistency. Keep aside.
Puree Onion,Tomatoes,Garlic,Green chili and Ginger. Keep aside.
Add oil in a pan, Increase heat to medium-high. Add cumin seeds to the oil and as they crack, add asafetida. Stir for a few seconds.
Add Puree mix, Coriander powder, Turmeric and Red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
Add Cashew powder and Cream. Cook for another minute then add 1 cup of water and salt and bring to boil.
Add paneer cubes and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
Remove from heat, add garam masala and chopped corianderb. Mix gently, cover the pan and let it sit for a couple of minutes.
Shahi paneer tastes best if it is served hot with Rice and Parantha.

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