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Home Dish Punjabi Dhaba Style: Shahi Paneer

Punjabi Dhaba Style: Shahi Paneer

Name: How to cook Punjabi Dhaba Style: Shahi Paneer - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Punjabi Dhaba Style: Shahi Paneer

Another traditional authentic dish from the land of Punjab- It’s popularity’s never ceased & will always be loved by all across the nation regardless of their age, regional & provincial differences #thc #thcweek4 #shahi_paneer #cooksnapchallenge

Ingredient

Food ration :

2-3 servings

Cooking time :

20-25 mins. Pre

1 tbsp

Cooking Oil: Any Neutral Veg. Oil

1-1.5 tbsps

Ghee

1 Pinch

Sugar: Optional (Recommend)

1-2

Tempering Spices: Bay Leaves

1 tsp

Cumin Seeds

1 inch

” Cinnamon Stick

2-3

Cloves

Black Cardamom

3-4

Green Cardamoms

2-3

Green Chillies: Slit

1.5 tbsps (3 G)

ginger garlic chili paste Paste:

Onions: Roughly Chopped

1/4 tsp

Turmeric

1/2 tsp

Red Chilli Powder

10-12

Cashews: Soaked in Water for about 15-20 mins time

Tomatoes: Medium- Roughly Chopped

1/8 tsp

Nutmeg Powder: Optional

2 tbsps

For the Final Assembly: Butter

200-300 gms

Fresh Paneer

1/4 Cup

Fresh Cream

1 tbsp

Kashmiri Red Chilli Powder

1 tsp

Coriander Powder

1-1.5 tbsps

Butter

1 Scoop

Butter: Optional (Garnish)

1 tsp

Kasuri Methi: Hand Crushed

Cooking instructions

* Step 1

First Up: Heat up a frying pan/kadhai: Add in the aforesaid all the ingredients as its tempering spices, followed by the slit fresh green chillies, garlic cloves, ginger pieces- Sauté for a couple of mins time & then throw in it the roughly chopped onions & soaked cashews & continue sautéing until they turn transparent- Ensure maintaining its translucency all along the sautéing process

* Step 2

☝️👇🏻☝️👇🏻

* Step 3

☝️☝️☝️

* Step 4

Next, goes in the roughly chopped tomatoes, turmeric, salt & a pinch sugar & sautéing still continues, until the tomatoes turn quite soft & a bit mushy- Add in about 1/2 a cup of warm water, mix well, cover it & cook it on the slow flame (medium-low), for around 15-18 mins time while stirring occasionally in between to ensure it’s not stuck at the bottom of the pan, if required pour in some more warm water until it’s well cooked

* Step 5

☝️☝️☝️

* Step 6

Turn off the flame once done & allow it to cool down substantially before transferring the same into the blender jar & churn out to get a smooth & supple purée out of it- Ensure that it’s completely a lump-free, fine & smooth paste/purée- To ensure it even better- Pass it through a strainer & sieve it nicely to get that ‘HOTEL-LIKE’ smooth & silky texture with a sheen on it

* Step 7

Now, heat up a pan/kadhai/wok (preferably a non-stick one) over the medium flame & add in some butter to it- Into the same, add the coriander powder & the Kashmiri Red Chilli Powder and just sauté for a minute or so, in goes our freshly prepared silky smooth purée/curry- Mix everything well together until nicely combined and well blended- Throw in the sliced paneer pieces to it, mix it very gently & cautiously so as not to break or damage them, anyway

* Step 8

Add in the fresh whipped cream at this point & gently hand crushed Kasuri Methi Powder all over it & finally, give it all a very good mix altogether- Cover it back & cook further for another 2-3 mins time max. on the slow flame, once done ✅ turn off the heat & let it sit on the hot oven itself as is (without opening the lid of the pan) for another 10 mins time before serving it piping hot with your choicest Indian breads or rice items to relish it to the most

* Step 9

Transfer it to a separate serving bowl/plate & platter: Garnish it your own way for sure- I prefer doing it by drizzling some more whipped fresh cream from the top & sprinkling some additional green cardamom powder or shahi garam masala powder to it & perhaps a dash of additional butter as well…!!!

* Step 10

It’s ready to be served now piping hot with equally piping hot steamed rice or any types of Indian Breads to accompany the very dish in any of your main meal courses