Sunday, March 7, 2010

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!

  • 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

  • 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.

  • 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.

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