Shahi Baked Paneer
by Tarla Dalal
Added to 357 cookbooks
This recipe has been viewed 18110 times
The addition of fresh cream and cashewnuts adds a rich texture. A popular Moghlai dish.
- Put the poppy seeds and cashewnuts in the milk and allow to soak for 30 minutes. Then, grind to a paste with the ginger and garlic.
- Cut three quarters of the paneer into small cubes. Crumble the remaining paneer.
- Deep fry the paneer cubes in ghee or oil until golden.
- Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
- Heat the ghee and fry the onions until light pink.
- Add the cinnamon, bay leaves and cloves and fry for 2 minutes. Add the chilli powder and 1 1/2 cups of water and cook for 1 minute.
- Add the tomato puree and bring to the boil.
- Add the curds, garam masala, cumin seed powder, coriander powder and the paste.
- Add the green peas and fried paneer and cook for 5 minutes.
- Finally, add the crumbled paneer, fresh cream, sugar and salt and cook for 1 minute.
- Sprinkle the grated cheese on top.
- Dot with the cream and bake in a hot oven at 230 degree C (450 degree F) for 15 minutes.
- Serve hot.
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