Wednesday, 19 June 2013

Shahi Paneer

I made a paneer dish after a long time this Sunday afternoon. I generally pair paneer with either spinach, capsicum or peas but this time I decided to make Shahi Paneer, that is paneer is a rich onion-tomato based gravy.


200 grams paneer,
1 ½ onion,
½ inch piece of ginger,
2 medium-sized tomatoes,
2 green chillies,
¼ cup beaten curds,
½ cup milk,
2 tsps ground cashewnuts,
3 tbsp oil,
1 tsp kasoori methi,
1 bay leaf,
2 cloves,
1 small piece of cinnamon,
1 big cardamom,
5-6 black peppercorns,
½ tsp red chilli powder,
½ tsp garam masala powder,
1 tbsp chopped coriander leaves


Dice the paneer and soak in warm water. This softens the paneer, I have found this step really helpful irrespective of the quality of panner I use.

Slice one onion and chop the ginger, green chillies and tomatoes.

Heat half the oil and add the black cardamom and onion. When the onion turns light pink add the green chillies and ginger and fry till the onions turn brown in colour. Now add the tomato and cook it covered for 7-8 minutes. Next add the curd and sauté for five minutes. Switch off the heat and add about ½ cup of water. Once this is cool grind this into a fine puree.

Chop the remaining onion.

Heat the remaining oil and add the bay leaf, cloves, peppercorns and cinnamon. Once the peppercorns pop add the kasoori methi and immediately add the onion and fry till the onions turn brown in colour. Then add the ground paste, red chilli powder, garam masala powder and salt. Boil and cook till thick.

Next add the milk, cashew paste and paneer cubes. Cook for another 3-4 minutes. Garnish with the chopped coriander leaves.

Goes well with rotis or any Indian flat bread.