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Shahi Paneer with Makki di Roti: For a change & to break the stereotype
Introduce
Chef :
Anamika BanerjeeShahi Paneer with Makki di Roti: For a change & to break the stereotype
A super tasty & immensely delectable this particular dish is a damn favourite from the children-adults-old...No second thoughts or guessing about it, for sure
Ingredient
Food ration :
3-4 peopleCooking time :
45 mins
1/4 Cup
Cashews
1 tsp
Salt or To Taste
2-3
Green Cardamoms
1/2 tsp
Turmeric Powder
1/2 tsp
Red Chilli Powder
1 tsp
Sugar or To Taste
1/4 Cup
Fresh Cream
2 tbsps
Plain Yoghurt (Whisked)
1/4 Cup
Fresh Milk: Boiled and RT
2 tbsps
Cooking Oil (Any)
1-2
Bay Leaves
1 inch
Cinnamon Stick
3-4
Cloves
1 tbsp
Ginger-Garlic Paste
1 tsp
Kasuri Methi
2-3 tbsps
Butter
250-300 gms
Fresh Paneer
1/2 tsp
Cardamom Powder
1/4 tsp
Nutmeg Powder: Optional
Cooking instructions
* Step 1
In a frying pan/wok/kadhai- over the medium flame: Add in some oil & then, the aforementioned chopped items: Onions, tomatoes, cashews, certain spices, green chillies, red chillies, ginger & garlic- Sauté for sometime lightly
* Step 2
Pour in some water as mentioned above- allow it to cook for about 3-5 mins time by covering, add in some salt to it- turn off the flame & let it cool down completely
* Step 3
Add in the same to the blender jar & blend it to a smooth paste...ensuring no lumps are therein...
* Step 4
Heat a frying pan (the same one ☝️ I’ve used): Add in the mixture of the ghee & oil & heat up over the medium-high flame- Add in the tempering spices, sauté until nice aroma is released & then add in the ginger-garlic paste to it
* Step 5
Continue, sautéing until the raw smell goes off- Add in the blended gravy mixture now & sauté until the oil surfaces up- Now, add in the salt, sugar & some Kasuri Methi Crushed/Powder & mix well together
* Step 6
Cover it & let it cook for about 5-6 mins time, check & stir in between a couple of times & now, time to add in the paneer pieces (I’d gently sautéed them, instead if using it absolutely raw) & mix well, very gently
* Step 7
Add in the whisked curd- Give it a nice mix (lower the flame completely while adding in the same to avoid curdling), add in some butter & fresh cream...
* Step 8
Give it all a really good mix until nicely combined and well incorporated, sprinkle some nutmeg powder & slit green chillies & a dollop of ghee
* Step 9
Also garnish with some fresh cream, red chilli flakes & kasuri methi sprinkles...some freshly chopped coriander leaves
* Step 10
Dish out in a serving platter and serve it hot with the Makki di Roti, a fresh sprig of coriander leaf on its top, a little more butter/ghee & sliced raw onions & green chillies
* Step 11
Enjoy with family & friends and break the mundane stereotypes at times by giving certain twists like this one instead of Sarson Da Saag & Makki Di Roti... How about the same with Shahi Paneer
Note: if there is a photo you can click to enlarge it
Tag
Tomato: Large & Roughly Chopped
Onion: Large & Roughly Chopped
cashews
Salt or to taste
Dry Red Chillies (Whole/Split)
green cardamoms
Water (RT), altogether for the entire process
turmeric powder
red chilli powder
kashmiri red chilli powder
sugar or to taste
fresh cream
Plain Yoghurt: Whisked
Fresh Milk: Boiled and RT
Ghee + 2-3 tbsps Ghee (For Later Use)
Cooking Oil: Any
Bay leaves
cinnamon stick
cloves
Black cardamom
ginger garlic paste
kasuri methi
butter
fresh paneer
green chillies, slit
cardamom powder
Nutmeg Powder (Optional)
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