Shahi paneer, as the name suggests is a very rich, creamy curry sauce rich with nuts, cream and aromatic spices. Succulent paneer and sweet peas make this dish delicious and so satisfying. Serve warm with parantha, jeera rice or naan.
Ingredients
Paneer 200 gms, cubes
Onion 1 medium, chopped
Tomatoe 1 small, pureed
Sweet peas 1 cup, thawed
Cashew 10-12
Almonds 10
Saffron few strands
Green cardamon 3-4
Cinnamon 1 inch
Cloves 3
Cumin seeds ½ tsp
Ginger garlic paste 1 tbs
Green chili 2, slit
Ghee 3tbs
Cream ¼ cup
Yogurt 1 cup, plain beaten
Spices -
Turmeric ½ tsp
Chili powder 1 tsp
Garam Masala ½ tsp
Methi leaves 1 tsp
Method
1) Make the Shahi paste
In a pan add 1 tbs of ghee, saute the cardamons, cashews and almonds for a couple of mins. Add the onions and cook until onions are soft and lightly caramelized. Add green chilis and tomatoes. Cook for 3-4 minutes until tomatoes are cooked. Let it cool and grind it into a smooth paste. Keep it aside
2) In the same pan add the remaining ghee.
3) Add cumin seeds, cinnamon and cloves. Saute for a minute or so.
4) Add ginger garlic paste and let it cook for a minute or two.
5) Add the onion paste to the pan and saute it for a few minutes.
6) Add all the spices and beaten yogurt to the pan along with some water (to avoid splitting the yogurt)
7) Add water and salt to the sauce and let it cook until oil separates from the mix.
8) Add saffron, methi leaves and cream to the sauce and stir well. Check for salt and spice. Adjust according to taste.
9) Now add the soaked or lightly fried paneer to the sauce and let t cook for 2-3 minutes, Add peas and stir well.
10) Let this cook for a few minutes until all the flavors blend together about 3-4 minutes. Garnish with saffron and chopped almonds with a drizzle of cream. Serve warm with paranthas or jeera rice.
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