Shahi Paneer

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Shahi Paneer

Shahi Paneer

Shahi means royal ; silky tomato gravy with paneer.

Normally, milk cream is added to get the creamy texture. I always grind the paneer and achieve the same.

Ingredients :

Onion – 1 no ( This recipe tastes good with onion – if you are very particular about not using onion – use a small piece of pumpkin instead) . If you chop and measure – it will be half cup of chopped onions. Use light pink onions and not the red ones.

Tomatoes – 6 nos (medium size) or half kg

Green chilli – 2 nos (slice it  or chop it into 2 pieces)

Ginger – small piece – chop it

Kasuri methi – 2 tbsp

Red chilli powder – 1/2 tsp

Garam masala – 1 tsp

Paneer 250 gms.

Oil – 2 tbsp

Salt  – 1  1/4 tsp

Method :

  • Add oil.
  • NO JEERA.
  • Add the ginger and green chilli.
  • Fry it for 30 seconds and add the chopped onions.
  • After the onion is cooked well add the chopped tomatoes.
  • Add kasuri methi
  • NO TURMERIC
  • Add red chilli powder.
  • Add garam masala.
  • Add salt.
  • Just cook the tomatoes. No need to make a masala.
  • NO CORIANDER POWDER.
  • Grind this mixture wtih 50 gms of paneer.
  • Pour it in the kadai. Add required water and allow it to boil for 5 minutes and add the paneer and boil for 2 to 3 minutes.
  • Shahi paneer is ready.

NOTE :

  • Roasted Potato or baby corn is a very good substitute for paneer.
  • Instead of kasuri methi try adding 3 black cardamom pods powder.
  • Can add a tsp of tomato sauce for better colour and taste.
  • In all north Indian recipes, we can use half normal salt and half black salt.
  • If we cook the masala in butter and also add about 1/4 cup of butter in the end – then it is called PANEER BUTTER MASALA OR PANEER MAKHANWALA. Whenever we use butter while cooking use atleast one tsp of oil with it – so that the butter does not get burnt. If we use butter – grind only 1 tbsp of paneer. Rest of the recipe remains the same.
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