2 cups of paneer cubes about 400 grams
2 onions quartered
2 tbsps oil
3 Cloves
4 -5 Black peppercorns
2 pieces Cinnamon
1 Bay leaf
2 Green chillies, slit 2
1 tsp Ginger paste 1 teaspoon
1 tsp Garlic paste 1 teaspoon
1/4 cup Cashewnut paste
1/2 cup fresh curds
1/2 cup Cream
a pinch Saffron
1/2 tsp Garam masala powder
Salt to taste
1/4 tsp Green cardamom powder
How to prepare Shahi Paneer?
Cut the paneer into small cubes and keep aside.
Boil the onions in a little water, drain and cool. Grind the onions to a smooth paste.
Heat oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and saute till a nice aroma comes.
Add the green chillies, onion paste and saute for three to four minutes. Just see that the flame is on low heat so that the paste does not change colour.
Add the ginger paste and garlic paste and continue to saute for half a minute.
Add the cashewnut paste, mix well and saute for another two minutes.
Add the fresh curd and stir till the water from the curds gets absorbed.
Stir in the cream, saffron and garam masala powder and salt to taste.
Add the paneer and stir gently to mix well with the gravy.
Sprinkle green cardamom powder and serve hot.
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