Shahi Paneer is a punjabi dish delighted with thick tomato gravy and a hint of curd flavour. As name suggests Shahi Paneer is a maharaja style dish with aroma of Cardamoms and cream.
250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2″ piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
2 tbsp. grated paneer
1 tbsp. chopped coriander
Chop the paneer into 2″ fingers. Heat half the ghee. Add onion,ginger, green chilli
and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes.
Add 1/2 cup water and cool. Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer
fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
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