Pakashastra

Pakashastra

Friday, May 13, 2016

Shahi Paneer

Serves : 6


Ingredients:

Onions - 3
Garlic Cloves - 6
Ginger - 1'' long piece
Water - 1 1/2 cups
Cashew Nuts - 3 tablespoons
Almonds - 8
Poppy Seeds - 1 teaspoon
Hot Milk - 8 tablespoons
Butter/Cooking Oil - 1 tablespoon
Green Chilies - 5, minced
Bay Leaf - 1
Cloves - 5
Cinnamon - 1" long piece
Cardamom Pods, crushed - 4
Star Anise - 1
Sugar - 1 teaspoon
Salt to taste
Garam Masala Powder - 2 teaspoons
Rose Essence - 1/8 teaspoon
Yogurt/Curd - 1/2 cup
Heavy Cream - 5 tablespoons
Kasoori Methi - 2 teaspoons
Saffron Strands - 10 to 12

For Garnishing:

Coriander Leaves, chopped


Method:

  1. Soak cashew nuts, almonds and poppy seeds in hot milk for atleast 1 hour.
  2. Chop onions.
  3. Boil chopped onions, garlic cloves and ginger in 1 1/2 cups of water until onions turn soft. Turn off the flame and allow it to cool down.
  4. Cut paneer into square or triangle pieces. Keep them aside.
  5. Blend soaked cashew nuts into a smooth paste. Transfer it into a small bowl, keep aside.
  6. Strain water from boiled onions, save the water for later use. Blend onions, garlic cloves and ginger into smooth paste. Keep it aside.
  7. Heat butter/oil in a pan.
  8. Add bay leaf, cloves, cinnamon, crushed cardamom and star anise. Saute for half a minute.
  9. Add minced green chilies. Saute for a minute on medium flame.
  10. Add blended onion, garlic and ginger paste. Cook on medium flame for 5-7 minutes.
  11. Add sugar, salt, garam masala powder and cook for another 5-6 minutes.
  12. Add rose essence, mix well. Continue cooking.
  13. Whisk together heavy cream and yogurt in a bowl. Pour this to the cooking gravy. Set the flame to low and continue cooking until the gravy starts bubbling.
  14. Meanwhile, in a non-stick pan, roast the paneer until golden brown. Add the roasted paneer pieces to the cooking gravy.
  15. Rub kasoori methi between your hand palms to powder and sprinkle it on the cooking gravy. Mix well.
  16. Sprinkle saffron strands. Cook for 2-3 minutes. Turn off the heat.
  17. Garnish with chopped coriander leaves. Serve hot with roti/naan/phulka/kulchas.

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