Friday, January 25, 2013

Shahi Paneer (Cottage Cheese in Tomato Gravy)

The biggest challenge I've always faced while calling people over for a meal is deciding the menu. Cooking always seemed the easier option. One of projects I intend on taking up for my blog is to present dinner-party menu combinations (appetizers+maincourse+dessert). While i admit it is a long drawn plan, i believe i should atleast make a meek attempt.
My recipe for the day is Shahi Paneer. I learnt this recipe eons ago when i had gone for a cooking class. I have changed the recipe to suit my style. So here goes the recipe for Shahi Paneer.

Shahi Paneer
Cottage cheese/Paneer slab, 100 gms
Tomatoes, 3 big
Onions, 3 big
Garlic, 2 big cloves
Ginger, 1 small piece
Thick curds/Greek yogurt, 2-3 Tbspn
Cashewnuts, 10-15 pieces
Salt to taste

Dry powders
Coriander powder, 1 ½  tsps
Chilli powder, ½ tsp to ¾ tsp
Cumin powder, ½ tsp
Garam masala powder, ½ tsp
Turmeric powder, ½ tsp   

Slice the onions and garlic. Add 2 Tbpsns of oil in pan, add the onions and garlic to the pan. Fry it well till it is light brown in colour. Take the onion garlic mixture off the stove and let it cool. Grind the mixture finely and keep it aside.
To the same pan add chopped tomatoes and ginger. Fry it till the tomatoes get a little mushy.  Take this mixture off the stove and let it cool. Add the tomato ginger mixture and cashews to a food processor/mixer and grind it till the mixture is very fine. [Cashews make the gravy rich and heavy. You can reduce/increase the amount of cashewnuts you add to suit your taste.]
Add about 1/2 tsp of oil to a pan and fry the onion garlic paste till it is dark brown in colour. Then add the tomato ginger paste and once its well blended add dry powders, salt and fry it for another 5 mins. Now add beaten curds to it and cook well. Finally add a cup of water and boil well. Cube the paneer slab, add it to the gravy and boil it for about 3-4 mins.
Serve hot with chappathis!!

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