Thursday, 6 February 2014

shahi paneer

     I usually make this way(stove top method though),but saw this simple recipe in a cook book and tried it for a change. It was a welcome change and with simpler ingredients. Using ghee or oil is purely your choice, according to the taste(richness) you want.


Shahi Paneer recipe

Prep Time10 mins    |  Cook time: 25 mins    |  Serves4


Paneer, cubed 1 cup 
Onion ` 1  
Tomato 4 
Green chilli 1 
Ginger 1 inch 
Moti elachi 2 
Red chilli powder 1 tsp 
Garam masala powder 1/2 tsp 
Pepper powder 1/2 tsp 
Milk 1/4 cup 
Tomato sauce1 tblsp
Oil/ghee 3-4 tblsp 
Salt as needed 
Coriander leaves 2 tblsp 


  1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ghee and add moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.
  2. s1-horz
  3. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.
  4. s3-horz
  5. Heat pan with remaining oil/ghee and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders.
  6. s5-horz
  7. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.
  8. s7-horz
  9. Add milk slowly with constant stirring and heat in low flame for 2-3 minutes. No need to boil for more time.
  10. s9-horz
  • DO strain the mixture after grinding(step 3) .
  • The moti elachi has too much of fragrance,so 2 alone can make your gravy smell rich!
  • You can use thin cream in place of milk.
  • You should add the spice powder (red chilli powder) correctly so that it balances the acidity of tomatoes (tangy-ness). Also milk or cream should not be omitted. Use as mentioned.
  • Use a deep dish preferably with lid to prepare this, as while frying, it spills a lot!
           Garnish with the chopped coriander leaves and serve as accompaniment for roti or mild pulavs.


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