I had not prepared any Panner dish for quite sometime as my husband had got bored with it. So, when I got some from the supermarket last week, I wanted to try out something different from the usual spicy gravies that usually make. After browsing through lots of recipes, I zeroed in on this simple recipe of 'Shahi Paneer' as it looks quite easy and less time consuming. I have avoided tomatoes as I wanted that white look and hence used some extra curd to get that tang into the gravy. But feel free to choose whichever you like.
Read on for the recipe -
Preparation Time - 30-40 mins
Ingredients -
For the gravy -
Preparation - Soak the saffron in warm milk for 20 mins.
Boil 2 cups water in a small saucepan and add all the ingredients listed under 'For the gravy' . Let it boil for 10 mins (else you can use a pressure cooker and cook all the ingredients for 2 whistles on a medium flame).
Allow to cool down before straining the water (do not throw). Grind the cooked ingredients into a smooth paste. Keep aside.
Cooking - Heat the white butter / oil in a wok. Add the paste that we have prepared in the previous step. Cook for 5-6 minutes till the oil starts to separate.
Add the coriander powder, chili powder, garam masala and turmeric at this point. Stir fry for 2 mins.
[Note - If you plan to use any tomato puree, add it at this point and cook for 4-5 mins]
Add the yogurt (whisked to break any lumps), strained water, sugar and salt to taste. Boil for 10 mins on a low flame (be careful as it tends to stick to the bottom).
Add the saffron milk and the paneer cubes. Simmer for 2 mins before removing from the flame.
Serve hot with naan or any other Indian bread. Also goes well with white or any mildly flavored rice.
Read on for the recipe -
Preparation Time - 30-40 mins
Ingredients -
- 250 gm Malai Paneer
- 1/2 cup thick yogurt
- 1 tsp coriander powder
- 1/2 tsp kashmiri chili powder
- 1/4 tsp garam masala power
- 1/4 turmeric
- 1 tbsp makhan (white butter)/oil
- a pinch of saffron
- 3 tbsp warm milk
- 2 tsp sugar
- salt to taste
For the gravy -
- 1 medium onion
- 3-4 garlic flakes
- 1 inch long ginger
- 5-6 cashews
- 4-5 almonds
- 3 cloves
- 3 green cardamom
- 1 inch cinnamon
- 2 pinch cumin (jeera)
- 2 pinch shah jeera
Preparation - Soak the saffron in warm milk for 20 mins.
Boil 2 cups water in a small saucepan and add all the ingredients listed under 'For the gravy' . Let it boil for 10 mins (else you can use a pressure cooker and cook all the ingredients for 2 whistles on a medium flame).
Allow to cool down before straining the water (do not throw). Grind the cooked ingredients into a smooth paste. Keep aside.
Cooking - Heat the white butter / oil in a wok. Add the paste that we have prepared in the previous step. Cook for 5-6 minutes till the oil starts to separate.
Add the coriander powder, chili powder, garam masala and turmeric at this point. Stir fry for 2 mins.
[Note - If you plan to use any tomato puree, add it at this point and cook for 4-5 mins]
Add the yogurt (whisked to break any lumps), strained water, sugar and salt to taste. Boil for 10 mins on a low flame (be careful as it tends to stick to the bottom).
Add the saffron milk and the paneer cubes. Simmer for 2 mins before removing from the flame.
Serve hot with naan or any other Indian bread. Also goes well with white or any mildly flavored rice.
ReplyDeleteSimply awesome and delicious looking Wonderfully prepared.
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