Thursday, February 18, 2010

Shahi Paneer


250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chilies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
Salt to taste
1/2 cup milk
2 tbsp tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander


  • Chop the paneer into 2" fingers.
  • Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes.
  • Add tomatoes and cook for 7-8 minutes, covered.
  • Add curd and cook for 5 minutes.
  • Add 1/2 cup water and cool.
  • Blend in a mixi till smooth.
  • Heat remaining ghee; add gravy and other ingredients except milk and paneer.
  • Boil to get very thick gravy.
  • Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
  • Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.


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