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 Time: 10 mins    |  Cook time: 25 mins    |  Serves: 4

Ingredients

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 sauce	1 tblsp
Oil/ghee	3-4 tblsp
Salt	as needed
Coriander leaves	2 tblsp

Method

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. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.

3. Heat pan with remaining oil/ghee and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders.

4. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.

5. Add milk slowly with constant stirring and heat in low flame for 2-3 minutes. No need to boil for more time.

Notes

• 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.