SHAHI PANEER | PANEER RECIPES

As a paneer lover, I usually experiment a lot of dishes with it. When I wanted to try a tasty paneer recipe as a side dish for roti, I came across this one, in a tamil magazine. Tried it immediately as its very easy and quick to prepare. So if your looking for a tasty and easy to prepare paneer side dish then Shahi paneer is a good choice. Here you go for the recipe......

Ingredients :

Paneer  - 200 grams ( Small Cubes )

Tomatoes - 2 Cups 

Onion - 1 cup ( Sliced )

Ginger Garlic paste - 1 Teaspoon

Green chilli - 1 No. ( Finely Chopped)

Pepper Powder - 3/4 Teaspoon

Red Chilli Powder - 1 Teaspoon

Tomato Sauce - 1 Table Spoon

Garam masala - 3/4 Teaspoon

Kasoori Methi - 1 Teaspoon 

Milk - 1/4 Cup

Moti Elachi / Black Cardamom - 2 No.s

Ghee ( Clarified Butter ) / Cooking Oil - 4 Table Spoon

Method :

Cut the paneer in to small cubes and immerse in hot water until use.

Heat 2 Table Spoon of ghee/oil in a pan add moti elachi, and fry for a minute, then add finely sliced onions and green chili ( finely chopped ) with a little salt and saute for 2 minutes then add ginger & garlic paste and saute until it becomes golden brown in colour, now add tomatoes and mix well, cover and cook until the tomatoes turn mushy. 

Now allow it to cool down. Grind it in a blender and strain it. Heat the remaining ghee / oil and add the strained mixute, tomato sauce, chilli powder, pepper powder, and saute until the mixture becomes thick and the oil separates from it. Now add the paneer cubes, crushed kasoori methi to it, and slowly add milk mix well. Heat a teaspoon of ghee* ( clarified butter) and add garam masala to it and mix well, now add this to the mixture. Simmer and allow it to boil for 5 minutes. Tasty & rich Shahi paneer is ready to be served with hot roti's / pulav.

Notes :

* Make sure you don't heat the ghee until smoking point, and take care not to burnt the garam masala. The ghee has to just melt, add garam masala to it, give a quick stir.

Black cardamom is different from the regular green cardamom ( small variety ) , it is big in size.

Straining the mixture is really important as moti elachi / Black cardamom is very fibrous and pungent.

Using ghee ( clarified butter ) gives a nice aroma to the dish.

You can use fresh cream for extra richness.