Written recipe for Shahi paneer
Prep time: 30 mins
Cooking time: 30 mins
• Oil 1 3 tbsp
• Jeera 1 tsp
• Cinnamon stick 1 inch
• Black peppercorn 1 tsp
• Green cardamom 3-4 nos.
• Onions 3 medium size (diced)
• Ginger garlic paste 2 tbsp
• Cashew nuts 8-10 nos.
• Tomatoes 5 medium size
• Salt to taste
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Red chilli powder 1 tbsp
• Oil 2 tbsp + butter 1 tbsp
• Green chillies 2-3 nos. (slit)
• Ginger 1 inch/ 1 tbsp (juliennes)
• Paneer 250 gm (cubes)
• Fresh cream 1/4th cup
• Fresh coriander leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp
• Set a pan on medium heat, add oil, jeera, cinnamon, black peppercorn and green cardamom, sauté it for minute, further add onions and cook it for 5-7 minutes.
• Add ginger garlic paste and cashew nuts, mix and cook for 2 minutes.
• Now add tomatoes and salt to taste, cook until the tomatoes are mushy.
• Further add coriander powder, turmeric powder and red chilli powder, mix well and cook for 3-4 minutes, cool down to room temperature and transfer it to a grinding jar, grind to a smooth puree.
• Further strain the puree using a sieve and keep aside for next use.
• Set a pan on medium heat, add oil + butter, add green chillies and ginger, sauté it for a minute, further add paneer cubes and shallow fry the paneer from all side, until golden brown.
• Now add the strained puree and mix gently without breaking the paneer, and cook for 1-2 minutes.
• Now pour some fresh cream and some freshly chopped coriander leaves and kasuri methi, cook for 3-4 minutes and your shahi paneer is ready to be served. Serve hot with paratha or naan o any Indian bread of your choice.
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