Saturday, August 29, 2009

Shahi Paneer - with a silky gravy

This is a recipe which makes the gravy of shahi paneer just like in restaurants.

200 gm paneer - cubed
2 mid sized onions - chopped roughly
3 tomatoes - chopped roughly
1-2 green chillies - chopped roughly
1 small piece of ginger - chopped roughly
1/2 tsp jeera
4 tsp oil
1/2 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp haldi
2 pinches - garam masala
salt - as per taste

Coriander - for garnish

Take 1 tsp oil. When it is heated add the tomatoes, onion, green chillies and ginger to it. Let it cook for 5-7 minutes till the onions are translucent and the tomatoes are tender. Let this mixture cool completely.
When cool, puree this finely. Strain this.
In the kadhai, add the rest of oil. When it is heated up, add the jeera. When it starts spluttering, add the puree made above. (If it is too thick, you can add milk to it) Add all the dry masalas (except garam masala), and cook this gravy for abt 5 mins. Now add paneer cubes and turn off the flame. Add the garam masala as well and mix well. Garnish with chopped coriander and serve.

1. If you like ur shahi paneer a bit sweet, add a tsp of sugar.
2. You can also add other things like pureed almonds/ cashews to make the gravy thicker.
3. Sometimes, when i have left-over burfi (khoya/ kaju), I put 1-2 pieces while pureeing the gravy. Works very well. but don't add the sugar in that case.