SHAHI PANEER
When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
- Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 14.2 g, Cholesterol 28.9 mg, Fat 15.5 g, Fiber 3 g, Protein 9.6 g, SaturatedFat 6.2 g, Sodium 250.5 mg, Sugar 6.8 g
ALOK'S SHAHI PANEER
Alok S. Dhar is my current helper in the kitchen and a fantastic chef I am so blessed to have at home to feed my family. He can cook like a MAGICIAN and his food is so delectable. Its aroma tickles the nostrils each time he stirs the pot containing some spices he's using to cook our lunches/dinners. Here's one such recipe he shared with me and taught me to make a few moons ago. I hope you enjoy it along with the rest of your family just as my family and I did and will continue to do in the future.
Provided by Charishma_Ramchanda
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- In a pot, fry the onions, sesame seeds, tomatoes and cashewnuts in 2 tbsps. of oil.
- Remove from pot and prepare a paste of the same. You may add halfa glass to a whole glass of water.
- Heat 1 tablespoons of oil in a pot.
- Toss the chopped ginger and garlic into a mixer to prepare a paste.
- Add ginger-garlic paste and stir fry till the raw smell of both has gone and the mixture turns slightly brownish in appearance.
- Fold in cloves, cinnamon, bay leaves, black peppercorns and green cardamoms.
- Once the black peppercorns start spluttering, add onions, red chillies, cashewnuts and tomatoes.
- Boil for 5 minutes.
- Fold in the masala powders.
- Do not add water at this stage.
- Mix thoroughly and after mixing check to see if water is required to make the gravy less thick if it is already too thick.
- If desired, add a little water.
- Now, add a pinch of red food colour, if desired.
- When oil separates from the masala, add the cottage cheese cubes.
- Garnish with corriander leaves and serve hot with rotis and/or white Basmati rice.
- Enjoy!
Nutrition Facts : Calories 532.9, Fat 23.5, SaturatedFat 9.4, Cholesterol 39.5, Sodium 1118.6, Carbohydrate 45.4, Fiber 7.5, Sugar 16.3, Protein 39.8
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