Pleasing Paneer
During days when I do not feel like having any non-vegetarian meal, I treat myself with some Paneer in a creamy gravy curry. The non-melting attribute and meat like texture of Paneer is favored by vegetarians and is a very good substitute for meat.
Shallow fried Paneer cubes
To add a shahi touch/richness and thickness to the gravy, paneer is simmered in a cashewnut+milk puree along with yogurt and tomatoes. I have used milk instead of using cream, you can go ahead and use cream for the gravy if you want. You will definitely fall in love with this delightful paneer curry which is one my favorites.
You can use home-made Paneer,or store-bought~ easily available at Indian stores in the cold sections. Store brought ones has additives and lacks freshness, but saves time.
Shahi Paneer Masala – A Royal Cottage Cheese Curry
Ingredients:
Yellow Onions – 2, large, roughly chopped
Canola oil – 5 tbsp
Home-made Paneer – 400 gms, cut into cubes (if using store bought, I recommend Mother-dairy brand)
Cinnamon stick – one 2″ stick
Cardamom – 2
Cloves – 2
Black peppercorns – 5
Ginger-Garlic Paste – 1 tbsp
Cashewnuts – 1/4 cup, soaked in 3 tbsp warm milk for 30 minutes and pureed to a smooth paste
Yogurt 2% – 1/2 cup
Canned Crushed tomatoes – 185 ml (or you can also use 5 medium sized pureed tomatoes)
Salt – 1 1/2 tsp
Red chilli powder – 2 tsp
Turmeric – 1/4 tsp
Dry roasted Coriander powder – 1 tsp
Karuri Methi – 1/4 cup
Milk 2% – 1 1/2 cup
Shahi Paneer masala
Method:
1. Grind the roughly chopped onions in a blender and make a fine paste. Transfer to a bowl and keep aside. In a separate bowl, whisk the canned crushed/pureed tomatoes and yogurt and keep aside.
2. Heat oil in a kadhai. Cut paneer into small cubes. Shallow fry over medium heat until light brown on all sides. Using a slotted spoon transfer the fried paneer pieces aside to a bowl.
3. In the same oil, add the cinnamon stick, peppercorns, cardamom and cloves. Fry them for a minute and add the onion paste and fry for a few minutes until the raw smell wards off and oil starts separating. Add ginger-garlic paste and fry it along for a minute. Add the cashewnut+milk paste, tomatoes+yogurt mixture, salt, red chilli powder, turmeric powder and coriander powder. Saute for 1-2 minutes. Add kasuri methi to the gravy and mix well. Add the fried paneer pieces and mix gently. Pour in milk and mix well, bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick and oil separates. Serve.
This goes to JFI-Paneer being hosted by Trupti at her blog ‘The Spice Who Loved Me‘.
Luv
Mona
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November 26th, 2009 at 6:18 am
Wow…that’s an yum recipe……love that creamy gravy….love to try this…..
November 26th, 2009 at 7:14 am
wooow this loks vey tasty….i will it on weekends th mona
November 26th, 2009 at 7:17 am
wow, that’s really royal!!! just need a piece of roti to dip in and taste 🙂
November 26th, 2009 at 7:59 am
Droolworthy shahi paneer, looks yumm!!
November 26th, 2009 at 8:49 am
so yummy this looks
November 26th, 2009 at 11:20 am
This looks so rich and yum!!. Cant wait to eat it with rotis!..
November 26th, 2009 at 11:59 am
I have some paneer at home.Can’t wait to try some of this.Looks so yummmy mona.
November 26th, 2009 at 12:36 pm
Looks reallly yum Mona..wish I could grab the bowl and have it w/ fresh naan or some kashmiri pulav..
November 26th, 2009 at 3:48 pm
Mona
This is a dish I have been looking for; my son came back from a trip telling me about this dish with paneer in it and I think he would love that one! the photo is great too!
November 26th, 2009 at 6:51 pm
This is the hands down best paneer dish EVER!
November 26th, 2009 at 7:19 pm
Hi Mona,
Thanks dear.. 🙂
Shahi paneer looks rich and creamy.. Def. a great one!
November 28th, 2009 at 12:19 am
Looks delicious mona ….
I love the texture of you paneer … never try to make paneer before but I did make white cheese & always came out good … sometimes very soft or dry depends on the percentage of fat in the milk I use but not the like the paneer photo here… I’ll try your recipe for paneer soon & tell you about it 🙂
December 2nd, 2009 at 5:50 pm
Love the creamy texture of the gravy Mona. Will keep this in mind, the next time I make gravy.
May 12th, 2010 at 12:21 pm
The colour is so amazing.. I thought it was only possible with some food color.. I will follow your receipe to the tee and see I am able to achieve the same color..
One doubt though.. what is the cardomom you had used.. is the black one(moti elaichi) or the green one..(chhoti elaichi)
Dev, I have used choti eaichi.
August 27th, 2010 at 9:03 am
Hi Mona,
I tried this shahi paneer recipe and loved it. I’ve put a picture in my blog..
Deepa
March 17th, 2014 at 12:17 pm
Hi! Your shahi paneer recipe was nominated as one of the “Best Shahi Paneer Recipes on the Net”. To vote for it, please visit http://easyindianrecipes.org/side-dish-recipes/best-shahi-paneer-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #98 (random order).
Easy Indian Recipes, thanks, i am honored.