Saturday, 5 September 2015

Shahi Paneer-Restaurent Style Shahi Paneer-Easy and Quick Shahi Paneer Recipe

Preparation time-30 minutes
  • Paneer cubes(Indian cottage cheese)-200 gm
  • Ginger (peeled)-1 inch
  • Garlic cloves (peeled)-8
  • Chopped tomato-2 (medium)
  • Chopped onion-2 (medium)
  • Almond-4
  • Cashew-10 to 12 pcs
  • Black cardamom-1
  • Green cardamom-2
  • Cinnamon stick-1/2 inch
  • Cloves (lavang)-2
  • Curd-1/3 cup
  • Fresh cream-2 tbsp
  • Turmeric powder-1/3 tsp
  • Red chilli powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Cumin powder-1/3 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-2 tbsp
  • Salt to taste
  • Saffron(kesar)-1 pinch (optional)
  • Turn on the flame and heat a pressure cooker pan.
  • Add chopped tomato, Chopped onion, garlic, ginger, almonds and cashews.
  • Fry it for 2 minutes on low-medium flame, keep stirring.
  • Add one glass of water, stir it and close the lid of pressure cooker.
  • Boil it for two whistle on high flame and turn off the flame.
  • Open pressure cooker when it has cooled down.
  • Take out the boiled ingredient in a blending jar, keep the stock(boiled water) separate for further use.
  • Grind it into smooth paste(do not add water or stock), keep it aside.
  • Heat a pan, add cooking oil and let the oil heat properly.
  • Add whole spices and fry it for few seconds on medium flame.
  • Add turmeric powder and red chilli powder in the oil, mix it.
  • Add blended masala paste, coriander powder and cumin powder, stir it.
  • Cover the pan and cook it for 2 minutes on low-medium flame, keep stirring in between.
  • Reduce the flame to low, whisk the curd and add it in the fried masala paste, keep stirring, cook it for a minute.
  • Add  stock/water(1/2 glass), salt to taste and stir it, cover the pan and cook it for a minute on low flame.
  • Add paneer and  gently mix it, add fresh cream and stir.
  • Add garam masala powder, mix it and cover the pan, cook it for another minute on low flame.
  • Turn off the flame, ready to serve.
     Serving tip :Garnish with some chopped almond, cashew, saffron and cream.

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