It s an incredibly creamy delicious recipe which is subtly flavored. Something that i ve ordered a zillion times in a restaurant. Something that i ve always loved to eat alongside my ghee rice. And yet, it got made only on that fateful day. The whole morning i spent making shahi paneer was simply enticing. I was absorbed in the earthy flavors of the curry and i almost burnt my tongue in my attempt to have a lick at the hot curry just taken off the stove.
This is a classic and is definitely a keeper. Now here s another story. When i began searching my hunt for the perfect shahi paneer recipe, i found too many versions. This version s something that i conjured up after having visualised the end taste of the curry. I am not claiming authenticity but believe me, it s Shahi Paneer and you will love it.
Prep Time: Under 20 mins
Cook Time: 20 mins
Allergy Info: Gluten free, Soy free
Cuisine: North Indian
Paneer cubes 1.5 cups
Milk 1/2 cup minus 3 tsp
Onions 2 medium chopped finely
Tomatoes 3 medium chopped finely
Green chili 1 minced
Ginger 1″ bit minced
Moti elaichi 1
Chili powder 1/2 tsp
Garam masala powder 1/2 tsp
Pepper powder 1/4 tsp
Tomato sauce 1 tbsp
Salt to taste
Oil or ghee 3 tbsp
Coriander leaves for garnish
Heat 2tbsp oil in a pan. Add the onions, moti elaichi, green chili and ginger and saute till the onions are pink.
Add cashews and fry till they are light brown.
Now, add the tomatoes and saute till moisture leaves and oil separates from the mixture.
Now, cool the onion tomato mixture and grind to a smooth paste.
In the same pan, heat the remaining 1 tbsp oil and add the ground paste.
Saute till there is no moisture in the paste.
Now, add all the spice powders, turn the flame to the lowest and saute the mixture for a minute.
At this stage, add the milk and salt and mix well.
Add the paneer cubes next.
Now, simmer the mixture on medium flame for 2 to 3 mins.
Garnish with coriander leaves.
Serve hot with some rotis or any pulao.