Shahi Baked Paneer


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The addition of fresh cream and cashewnuts adds a rich texture. A popular Moghlai dish.

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Serves 6.
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For the paste

  1. 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.

For the paneer

  1. Cut three quarters of the paneer into small cubes. Crumble the remaining paneer.
  2. Deep fry the paneer cubes in ghee or oil until golden.
  3. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
  4. Heat the ghee and fry the onions until light pink.
  5. 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.
  6. Add the tomato puree and bring to the boil.
  7. Add the curds, garam masala, cumin seed powder, coriander powder and the paste.
  8. Add the green peas and fried paneer and cook for 5 minutes.
  9. Finally, add the crumbled paneer, fresh cream, sugar and salt and cook for 1 minute.

How to proceed

  1. Sprinkle the grated cheese on top.
  2. Dot with the cream and bake in a hot oven at 230 degree C (450 degree F) for 15 minutes.
  3. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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