SHAHI PANEER
When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
- Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 14.2 g, Cholesterol 28.9 mg, Fat 15.5 g, Fiber 3 g, Protein 9.6 g, SaturatedFat 6.2 g, Sodium 250.5 mg, Sugar 6.8 g
SHAHI PANEER RECIPE
Shahi paneer is a royal Mughlai dish where paneer is cooked in a rich yogurt, nuts and seeds gravy. This restaurant style shahi paneer is super delicious and quick to make. Serve it with roti, naan, plain basmati rice or with flavored rice.
Provided by Swasthi
Categories Side
Time 35m
Number Of Ingredients 21
Steps:
- Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom & almonds. Fry them until light golden, for a minute.
- Next add cubed onions, green chili (optional for heat) and fry until they turn transparent. If using tomato (optional), add them now.
- Cook the entire mixture till the onions soften or mushy. You may add little water or oil if the pan is too dry.
- Cool completely & blend this with very little water to a smooth puree or paste.
- This step is optional. You can fry the paneer lightly in ghee. Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.
- Heat up the same pan with the rest of the ghee or oil.
- Add cumin, cloves & cinnamon.
- When the spices sizzle, add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
- Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
- Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
- Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
- Lower the flame completely and then add it to the pan. Mix well. Tip: Alternately, you may temper the yogurt first to avoid splitting. For this add, 1 to 2 tbsps of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
- Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using.
- Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy.
- Taste the gravy and add more salt if desired.
- Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
- Pour kewra water & cream if using and stir. Transfer shahi paneer to a serving bowl to prevent it from cooking further.
- Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.
Nutrition Facts : Calories 391 kcal, Carbohydrate 10 g, Protein 16 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 76 mg, Sodium 371 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHAHI PANEER RECIPE BY TASTY
Here's what you need: unsalted butter, green chillis, large onion, garlic, ginger, tomato puree, ground coriander, paneer masala, red bell pepper, salt, heavy cream, paneer cheese, fresh cilantro, naan bread, rice
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a 5qt-pot over medium heat.
- Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn't burn.
- Add the tomato puree. Stir well and cover again. Cook until tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes.
- Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
- Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
- Garnish with cilantro and serve with naan or rice.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 19 grams, Fat 92 grams, Fiber 3 grams, Protein 27 grams, Sugar 11 grams
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