Shahi Paneer Recipes

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.

Steps:

• Melt the butter in a 5qt-pot over medium heat.
• Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn't burn.
• Add the tomato puree. Stir well and cover again. Cook until tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes.
• Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
• Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
• Garnish with cilantro and serve with naan or rice.
• Enjoy!

Steps:

• Cut paneer into small cubes. Fry on medium heat till slightly brown. Set aside.
• Over medium heat fry cumin. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato paste, water, and spices. Bring to a boil.
• Stir milk into the skillet with the paneer. Bring to a boil, and continue cooking 2 to 3 minutes. Season with salt to taste.

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!