Shahi Paneer Recipe

INGREDIENTS 300 gms Cottage Cheese(Paneer) Gravy- 100 ml Oil ½ Tsp Black Cumin(Shahi Jeera) 1 No.Green chilli, seedless, juliennes 3 gms Ginger juliennes 100 gms Tomato puree To taste Salt 1 Tsp Red chilli powder ½ Tsp Green cardamom powder ½ Tsp Roasted Cumin powder ½ Tsp Fenugreek powder 1 Tbsp Honey As required water 1/2 Tsp Garam Masala 4 Tbsp Butter 4 Tbsp Cream Paste- 60 gms Almonds, blanched, soaked 60 gms Cashewnuts, soaked 30 gms Poppy seeds, soaked Garnish- 1 Tsp Almond flakes 1 Tbsp Khoya, grated 1 Tsp Saffron (dissolved in milk) 1 Tsp Cream 1 Coriander sprig

In blender combine soaked almonds, cashewnuts and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside. Gravy- Heat oil in a pan and add black cumin. When it crackles add, ginger juliennes, green chilli juliennes, and sauté till light brown in colour. Add dry spices - red chilli powder, green cardamon powder, roasted cumin powder, fenugreek powder, honey and cook for 2 minutes. Add almond-cashewnut paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency. Add cottage cheese triangles and simmer for 5 minutes. Finish with butter, cream and garam masala. Give a final mix and remove in a bowl. Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig.


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