HomeProske, Swanson & Mahato
1 Serve

Ingredients

Ingredients

  • 200 Grams Paneer
  • 3 Onions
    Chop them roughly.
  • 3 Tomatoes
  • 10 Garlic Cloves
  • 1 Fresh Ginger
    Alternatively use ginger garlic paste(2 tbsp) instead of whole ginger/ garlic.
  • 2 Tbsp Vegetable Oil
  • 2 Butter
    Butter cubes
  • 1 Tsp Red Chilli Powder
    Kashmiri red chilli powder. Added for colour rather than making the dish spicy.
  • 1 Bay Leaf
  • 10 Dried Fruit & Nuts
    Cashew, almond
  • 15 Saffron
  • 1½ Tbsp Kasturi Methi
  • 1 Tsp White Sugar
  • 1 Tsp Fine Salt
    Add salt per taste
  • 1 Tbsp Garam Masala
  • 1 Tsp Coriander Powder
  • 1 Tsp Cumin Powder
  • ½ Tsp Turmeric Powder
  • 1½ Cups Curd
    Whisk the curd before adding
  • ½ Tsp Cardamom
    Use cardamom powder
  • ½ Cups Heavy Cream
  • 2 Green Chili
Shahi Paneer

Method

1

Lightly fry the paneers and set aside.

In the same pan, add ghee. Add whole spices: whole red chili, 2 cardamom pods, 1tsp cumin seeds, 2-3 cloves, and 1 bay leaf, and lightly saute.

Add chopped onions, fry until they start to brown.

Add ginger garlic paste, fry for 3 minutes. Add 1 chopped tomato and green chillies (optional), red chilli powder (optional). Sauté them for 5 minutes.

Cool completely and transfer to a blender. Add cashews, and almonds (optional). Add enough water to blend them to a fine purée.


2

Heat oil and butter in a pan. Add prepared purée. Mix and sauté for 7-8 minutes.

Add salt, pepper, red chilli powder, coriander powder, cumin powder, turmeric powder, kitchen king (optional), garam masala. Mix and sauté for a minute.

Reduce heat to low. Add curd (yoghurt) and mix well. Cook for 2 minutes.

Add the cream

Add 1 tbsp garam masala and 1/2 tbsp kasturi methi. Mix everything well.

Sauté for 2-3 minutes.

Add water and mix. Simmer for 2 minutes