Tuesday, August 9, 2011

North Indian cusine------Shahi Paneer

As i always says matar paneer,paneer butter masala and shahi paneer are somewhat have same procedure.
As the name tells you shahi means royal,and as the dish is made of paneer,cream ,butter,though the name shahi came may be.Shahi paneer dish is a popular dish in North Indian Cuisine and goes very well with Nan,Rotti,or even chapati.
I usually prepare this special dishes when we invite some guests in our house.last month I prepared this dish for our friends dinner invite and got nice complements too.

Servings:4-5 persons

  • 1 -2 cup paneer(here we prepare at home)
  • 1 big onion finely chopped
  • 1/4 cup tomato puree
  • 1/2 cup full milk(1/2 cup half and half milk can be used)
  • 1/2 cup eveporated milk
  • 2 tbsp butter
  • 1/2 cup cashews soaked in 1/4 cup milk for at least half an hour and make a smooth paste of it.
  • 2-3 green chilies
  • 1/4 cup curd/yogurt
  •  1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp garam masala
  • 1/4 tsp kasturi methi powder(optional)
  • 2-3 green chili
  • 2" ginger finely chopped/paste
  • 5-6 garlic cloves finely chopped/paste
  • coriander leaves 
  • salt
  • sugar
  • seasoning
  • 1 tsp jeera(cumin seeds)
  • 1 tsp cashews
  • 1 green cardamon crushed

First we have to prepare Paneer(cottage cheese) before hand.

For this we need 1 litre milk.boil this milk and when the milk comes to boil,at that stage add 1-2 tsp lemon juice.the milk will start splitting /curdle and cheena,cheese will start forming.stir continuously and switch off the gas.the transperent liquid we have to filter and the white soft matter we have to collect,which is paneer.

seive this in cheese cloth,wrap this over the stainer and that over the bowl.put everything in the sink and pour the split milk into it.

let the milk water drain and only the cheese remain.the water should be completely drain.

                            after this spread this on the plate and put one more plate on it.place someheavy  item,like pressure cooker/heavy box on it and let the cheese set for 1-3 hours.After it is set you can cut into cubes.     

Procedure to prepare gravy:

Take a heavy bottom pan,put butter/oil in it and when it start to melt add cumin seeds,crushed cardamon and cashews.when cumin seeds become light brown,add ginger-garlic paste,green chili and fry for 2 minutes.

Now add onions ,turmeric powder,red chili powder and fry till onion turns red color.the raw smell of ginger,garlic and onion should go.Now add tomato puree,cashew paste and stir for 3 more minutes.All masalas should be mixed properly.if needed add little butter.

Add salt,sugar ,cream/milk,evapourated milk ,curd,  garam masala  and stir it properly.let this gravy boil for 5-8 minutes.stir in between so that it won't burn at the bottom.when you boil whole milk this much and butter is also there ,so now its converted into heavy milk.see the consistency of the gravy and if needed you can add water /milk and let it boil for 1-2 minutes.

Finally add paneer cubes into the gravy and let it boil for 2 more minutes.if you need it you can shallow fry paneer adding little grated ginger before and then add into the gravy.
Press kasturi methi between your pam and put this on the gravy.stir for 1 minute.

decorate it by sprinkling coriander leaves,lemon juice  and little grated  paneer.
This is very tasty side dish for rotti's,phulka's,Nan  and some plain pulav.

1 comment:

  1. YUM!!! I have that in caps... My mouth is already watering ;)


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