Shahi Paneer

Ideally Shahi Paneer recipe should have been my first post. I make it quite often. My nephew, who doesn't like to eat roti otherwise, loves this. It is a recipe I can rely on for potlucks!




Ingredients

• 250 gms. paneer (cottage cheese)
• 3 tsp. oil or butter
• 1 onion chopped into strips
• 3 tomatoes chopped
• 1/4" piece ginger chopped
  
• 2 green chillies chopped (optional)
• 1/2 tsp. punjabi masala
  
• 1/4 cup beaten yogurt
• 1 tsp. red chilly powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
  
• 1/2 tsp. garam masala
• 1/2 tsp. sugar (optional)
  
• salt to taste
• 1/4 cup milk
• 2 tbsp. tomato sauce

For Garnishing

• 2 tbsp. grated paneer
• 1 tbsp. chopped coriander

Method

• Chop the paneer into 1" fingers.
• Heat half the oil. Add onion, ginger, green chillies and punjabi masala. Fry for 3-4 minutes.
• Add tomatoes. Cook for 8-10 minutes, covered.
• Add 1/4 cup water and cool.
• Blend in a mixie till smooth.
• Heat remaining oil, add gravy and other ingredients except yogurt, milk and paneer.
• Add yogurt and cook for 5 minutes.
• Boil to get a nice thick gravy.
• Just before serving, heat gravy, add milk and paneer and boil for 2-3 minutes.
• Garnish with chopped coriander and grated paneer.

Notes

• If you want more brown/red color for the gravy, you can add more red chilly powder/ garam masala and skip green chillies.
• On the other hand, if you want a lighter color, you can add more yogurt and milk.
  
• The gravy prepared 2-3 hours in advance tastes yummier.