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Ingredient
Shahi Paneer
Introduce
Chef :
Jibita KhannaShahi Paneer
#GA4 #Week17 #shahipaneer #recipe150
I love this style of Shahi Paneer- Paneer with white gravy with a hint of Garam masala, Kesar and kewra. I have only added cashew nuts if you wish you can add magaz and khus khus too.
If you don't want white pale gravy like me 😃 then you can add some turmeric and chilli powder. The Curd or yoghurt also adds richness and little tanginess to the gravy so I have not used tomato...if you want to add. . boil and puree the tomatoes and then add ....it will give you a rich smooth silky gravy...we love without it....it is one of our favourite Paneer dish !!!
Ingredient
Food ration :
2 servingsCooking time :
1 hr 30 mins
200 gms
Paneer
100 gms
Onion
25 gms
Cashew
1 tsp
Kewra water
1/4 cup
Curd
1/4 tsp
Garam masala powder
1/2 tsp
sugar
1
Bay leaf
2-3
Green Cardamom
2-3
Cloves
Cooking instructions
* Step 1
Peel and roughly chop the onion and boil it for 15 to 20 mins and make a paste out of it once it cools down. In the meantime, soak the cashew nut in hot water for at least half an hour and make it into a paste.Fry the paneer (but don't brown it) and soak it in hot water with little salt when out of the oil. In a small bowl take the ginger garlic powder and add water into it and form a paste (you can use fresh ginger garlic paste). Blend the curd in the mixer grinder jar.
* Step 2
* Step 3
* Step 4
Heat ghee in a pan or kadai and add the whole Garam masala and once it crackles add the boiled onion paste and saute for about 3 minutes or so, no need to brown the onion, add the ginger garlic paste and saute for another 5 minutes or so then add the cashew paste and saute it and cook for another 5 minutes or so (if required add little water). Add the saffron, garam masala powder, salt.Then add the blended curd and sugar and cook for another 5 minutes or so.
* Step 5
* Step 6
Then add the Paneer pieces and gently mix it. Add the kewra water too. Cook till the ghee starts separating from the gravy. Serve hot with any kind of flatbreads. Bon Appetite!!! Note: This should be cooked in low to medium flame because it's a white gravy based dish.
Note: if there is a photo you can click to enlarge it
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