Now who doesn’t like to eat Paneer! It’s almost everybody’s favourite. Kids love it immensely and so do adults. Paneer is one of the rich and best sources of proteins for the lacto-vegetarians. It’s an Indian cheese so versatile that is used in many Punjabi dishes and also in Desserts like Rasmalai and Rosogulla. Chenna, Chhanna, Peynir (Turkish Name) are the other names for Paneer. Paneer is prepared by adding Lemon Juice, vinegar or citric acid to hot milk. Once the milk curdles it’s then drained in a muslin cloth and the excess water is pressed out. The Paneer that forms is later in dipped in cold water for maximum of 3 hours to improve the texture. According to Wiki ,the origins of these acid-set Chenna and Paneer is debatable, some say it is of Persian origin hence the name ‘Peynir’, while some say it was first made in Bengal under the Portuguese influence.
It’s such a versatile milk product, add it into any gravy it tastes great. When the soft and fluffy Paneer chunks get into creamy gravy of nuts, spices and tomatoes a Royal dish called Shahi Paneer is created. Shahi Paneer is perfectly flavoured with spices, this gravy is high on calories, but a single bite and you realize it is all worth it. You can also create some delicious versions of this dish by adding in other veggies of your choice into the same Makhni gravy. As the winter is gradually setting in this dish is perfect and definitely should make it to your Dinner menu. Serve it hot along with Naan or Kulchas or steamed Basmati rice. So let’s get on to the recipe friends.
SHAHI PANEER
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4-5
Ingredients:
- Paneer- 500 grams Cut into cubes
- Tomatoes finely chopped -5 Medium
- Cashew nuts-15-20
- Almonds -10-15
- Bay leaf -1
- Cinnamon Stick -1 inch
- Cloves-4
- Onions finely chopped – 2 Medium
- Ginger- garlic paste – 2 tsp (crush it into a Mortar Pestle)
- Red Chilli powder -1 tsp
- Turmeric powder/haldi -1/2 tsp
- Garam Masala powder- 1 tsp
- Kitchen King Masala – ½ tsp
- Coriander/ Dhania powder -1 tsp
- Kasoori Methi powder/Dry Fenugreek Leaves powder – 1 tsp
- Cardamom Powder – ¼ tsp
- Fresh Cream- 1 Cup
- Oil 2-3 tbsp
- Butter – 2 tbsp
- Salt to taste
- Sugar -2 tsp
- Finely chopped Coriander leaves for Garnishing
Method:
- Heat oil in a Kadai add bay leaf, cinnamon stick, cloves and cardamom pods sauté it for half a minute or so and then add chopped onions sauté it until it turns translucent, add the mortar pestled Ginger- Garlic paste or if in case you have store brought ginger-garlic paste, you may add that, sauté well until the raw smell disappears.
- Add in cashews and almonds, sauté it for a minute. Then add in chopped tomatoes, 2 tsp sugar and cook for about 10 minutes till the tomatoes turn pulpy. Adding sugar helps to balance the sourness of Tomatoes.
- Take the Paneer cubes and stir fry them in a pan by adding a bit of oil, fry them until it turns golden brown on both sides. Keep these fried paneer cubes in a bowl of hot water to keep them soft.
- Add Turmeric Powder, Red chilli Powder, Coriander powder, salt and sauté.
- Now turn off the heat and let the mixture cool. Transfer this mixture into a blending or mixer jar and grind it to a fine paste by adding a little water.
- Now into the same kadai, transfer the paste, add little butter, cover and cook on a low flame for 10 minutes.
- Add fresh cream, add Paneer cubes, Kasoori methi Powder, Garam Masala powder, Kitchen king Masala powder and mix well. Garnish it with fresh cream and coriander leaves.
- The Velvety Shahi Paneer is ready; serve this with any flat bread like Roti, Naan or Kulcha or even Basmati rice. Enjoy!
Note:
- You may skip stir frying the Paneer cubes; it may be directly added to the gravy.
- Using Everest’s Kitchen King Masala is optional but recommended as it really adds a different flavour to the gravy.
- Adding Almonds along with Cashews is also optional.
