Shahi Paneer In Style
by anjali jotwani
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Added to 96 cookbooks
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If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.
- Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
- Add the ginger, garlic and chilli paste, mix well and saute till it is brown.
- Add the tomatoes and saute for 6 to 8 minutes.
- Cool and blend in a mixer to a puree.
- Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.
- Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.
- Add all the dry masala and salt to the puree and mix well.
- Add the cashewnut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
- Just before serving, heat the gravy and add the paneer pieces into it.
- Serve hot garnish with corinder.
This recipe was contributed by anjali jotwani on 08 Aug 2011hello, I like to cook and try new recipes .I do not follow the recipe book word to word so I do even...
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