Sunday, 29 June 2014

Shahi Paneer


At one time many decades ago Shahi Paneer was a must at parties at my parents home , then better sense / taste prevailed and it vanished from our table . Last week I was at moms and leafing through her book I saw the recipe and revisited it - quite liked it I must confess !
400 Grams Paneer.
2 Onions - Chop in half , boil 5 minutes , discard water , cool and puree.
4 Large Tomatoes - Blanch peel skin off and puree.
1" Cinamon.
4 Cloves.
1 Teaspoon Green Cardamon Seeds Powder ( I blitzed the entire thing with skin ).
1 Bay Leaf.
1 Teaspoon Garlic Paste.
1 Teaspoon Ginger Paste.
1 Teaspoon Roasted Poppy Paste .
Chilies to Taste.
1/3d Cup Curd - Well mixed with 1 Teaspoon Sugar + Juice of 1 Lemon
1/2 Cup Cream.
Heat oil , splutter all the spice( not green cardamon powder ) ,then add onion paste.Don'y allow onions to color so after 2-3 minutes add the ginger garlic and tomato puree. Add salt and red chili powder too and allow the gravy to cook till oil separates.
At this stage add paneer and cook the paneer in the gravy , you may add some water if you want more gravy .After 3-4 minutes stir in the curd mix and poppy seed paste , gently mix well and let this cook 1-2 minutes on low heat .Take off the fire and mix in cream and the cardamon powder.
Let it sit covered for 4-5 minutes then serve - cardamon flavors get infused beautifully into the gravy.


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