Aug 4, 2009

Shahi Paneer


250 gms. Paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chilies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chili powder
1/2 tsp. gram masala
Salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

How to Make:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion, ginger, green chili and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend till smooth.
Heat remaining ghee; add gravy and other ingredients except milk and paneer.
Boil till gravy gets very thick.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Preparation time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

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