At Amritsar , relished food at Kesar’s dhaba and we donot talk about these 2 dishes … North Indian party is not complete if this dish is not served on the table …
It is a delicious North Indian curry made with paneer (cottage cheese) and tomato based spicy gravy laced with spices. This is a traditional recipe that has been followed from generations and has been mainstay preparation in Indian cuisine since the time of Moguls. This shahi paneer recipe uses cashew nut based tomato gravy to bring in the rich texture and flavor.
Shahi Paneer is essential in Vegetarian Palate … Silky texture which it leaves on the palate is essential .. Goes well with any anything Pullav or Roti / Naan … This just divine ..
Paneer (Cottage cheese) 400 grams
Onion quartered2 large
Oil 2 tablespoons
Black peppercorns 4-5
Cinnamon 1 inch stick
Bay leaf 1
Green chillies slit2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cashewnut paste 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar) a pinch
Garam masala powder 1/2 teaspoon
Salt to taste
Green cardamom powder 1/4 teaspoon
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.
Heat the oil in a Wonderchef Diamond Wok, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant
Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.
Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed.
Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.