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Saturday, April 15, 2017

Shahi Paneer

Ingredients:
180 grams of diced Paneer
4 medium sized Tomatoes (1 for Puree + Remaining for Masala)
1 large Onion
1/3 cup broken Cashew nuts
10 - 12 Almonds
3 Tbs cream of Milk / Halina Kene
2 Tbs of Curd / Yogurt
1 tsp Ginger Garlic Paste
2 - 3 Red Chillies
Salt to taste
1/4 tsp Chilly Powder
1/4 tsp Garam Masala powder
1.5 - 2 tsp Kasuri Methi leaves
1 inch Cinaman Stick / Chekke
1 Bay Leaf
2 Cloves / Lavanga
2 - 3 Coriander leaves
4 tsp Oil

Recipe:
Put almonds in hot water for about 10-15 min. Remove the outer skin and put it in a mixer. Add 1 tsp cashew nuts, 3 Tbs of cream of milk, required amount of milk and grind them together. The consistency of the cream should be like that of milkshake.

Chop tomato into medium sized pieces as shown in the picture below. Chop onion into thin long pieces as shown in the picture below.

Put 2 tsp oil in a pan and heat. Add cashew nuts, red chillies and fry them for about 1-2 mins. Add chopped onions and fry them for about 2 mins in low/medium flame. Add chopped tomatoes, salt and mix them well.

Add little amount of water and cook them well. Put this in a mixer and grind it to smooth paste.

Put 2 tsp oil in a heavy bottomed vessel and heat. Add ginger garlic paste, cinnamon stick, bay leaf, cloves and fry them for 1-2 mins in low/medium flame. Add tomato puree(Put the tomato in mixer and grind it to smooth paste), 2 tsp water, kasuri methi, garam masala and saute them for about 2-3 mins in medium/low flame.

Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.

Put the yogurt in mixer for few seconds and add it to gravy.

Add diced paneer, 2 tbs of prepared almond cream, salt and mix them well. Keep the gravy in low flame for about 2-3 mins.

Add heavy whipping cream and mix them well. Keep the curry in low flame for about 4-5 mins.

Garnish with chopped coriander leaves, almond cream, chopped cashews and serve hot. It goes well with Chapathis/Paratas. I tried this recipe from "Shahi Paneer by Vikas Khanna" source. Thanks Vikas Khanna for the recipe.