>> Friday, September 10, 2010
Shahi Paneer is one of the popular dishes of Punjab. When it comes to Punjabi cuisines, you need to be generous with the amount of ghee/butter. This recipe is very easy to make at home. And it goes well with rotis, parathas and even jeera rice.
As I'm a Paneer lover, Shahi paneer is always given a "Shahi" treatment in my kitchen and my dinning table. :) Why not? Who can resist the thick, rich gravy........
So let us get onto "The KhasamKhas" dish of all times.
1 cup paneer, cubed
2 medium onions, chopped
2 green chillies, chopped
1 tsp ginger-garlic paste
1 tsp red chilli pwd
1/4 tsp turmeric pwd
1 tsp garam masala
1/2 cup cream
1/4 cup dry nuts
1/2 cup cilantro, chopped
10 tsp vegetable oil/ghee
Salt to taste
Fry paneer in oil till they are golden brown in color. Remove from heat and put in hot water to remain soft. In a large pan, saute dry nuts, onion and green chillies, until onions become translucent. Add ginger-garlic paste and fry for 1 min. Remove from heat and let it cool.
Make a fine paste in blender. Pour back to same pan and fry again for sometime. Reduce the flame and add all masalas and salt. Saute for 2 mins.
Add cream to the mixture and stir well. Cook at low flame and add paneer cubes to the gravy. Cook for 2 mins. Garnish with chopped cilantro.
Serve hot with tandoori rotis or jeera rice.
Note: If the gravy is thick, add in some milk to obtain the desired consistency.
This entry goes to "Letz Relissh!!-Paneer" by Jay.
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