Shahi Paneer by Tarla Dalal

Shahi Paneer by Tarla Dalal

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The very word shahi connotes richness – and you will not be disappointed because that is just what this recipe is! Loaded with cashew nuts, poppy seeds, ghee and cream, the shahi gravy has a very luscious mouth-feel that is complemented beautifully by its intense flavour, contributed by ingredients like tomato pulp and spice powders.

  

Recipe Description for Shahi Paneer, Shahi Paneer Sabzi

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients


For The Sautéed Paneer
1 cup paneer (cottage cheese) cubes
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil

For The Shahi Gravy
1 tbsp poppy seeds (khus-khus)
1 tbsp chopped cashewnuts (kaju)
2 tbsp milk
1/2 tsp ginger patse
1/2 tsp garlic (lehsun) paste
1 1/2 tbsp ghee
1/2 cup grated onions
2 sticks cinnamon (dalchini)
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
1 1/2 tsp chilli powder
1 cup fresh tomato pulp
1/2 tsp garam masala
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
salt to taste
1 tbsp fresh cream

Other Ingredients
1/2 cup boiled green peas

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the sautéed paneer

  1. Combine the paneer, chilli powder, turmeric powder and salt in a deep bowl and toss well.
  2. Heat the oil in a broad non-stick pan, add the paneer mixture and sauté on a medium flame for 3 minutes. Keep aside.

For the shahi gravy

  1. Combine the poppy seeds, cashewnuts and milk in a bowl, mix well and keep aside to soak for 30 minutes.
  2. Add the ginger and garlic paste and blend in a mixer to a smooth paste. Keep aside.
  3. Heat the ghee in a deep non-stick pan, add the onions and sauté on a medium flame for 3 minutes.
  4. Add the cinnamon, bayleaves and cloves and sauté on a medium flame for 30 seconds.
  5. Add the chilli powder and ¼ cup of water, mix well and cook on a medium flame for 1 minute.
  6. Add the tomato pulp, gram masala, cumin seeds powder, coriander powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the prepared paste and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

How to proceed

  1. Add the green peas, sautéed paneer and fresh cream in the prepared shahi gravy, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
  2. Serve immediately garnished with coriander.

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