First of all, I would like you to know that I can cook Punjabi food better than any other cuisines--just because of my best friend Amrita. She told me the secret ingredient to make all North Indian dishes yum. When she came to the U.S., she did not know much cooking like me, but her husband's love for Indian food has made her a great cook. She prepares delectable food, and my words would not justify her incredible cooking; so let your imagination soar high.
When my parents were here, she made Shahi Paneer without onion and garlic, and there was no difference in taste from the original recipe. Add low fat milk instead of heavy cream for healthier version. With cream, it will be more creamier and richer. You can adjust the spice level according to your taste buds.
I hope you all will enjoy this mouthwatering, easy recipe as much as I do.
Serves: 8
Prep Time: 20 min Cooking Time: 20 min
Difficulty Level: Easy
Ingredients:
1 Slab or 400 Grams Paneer, Cubed
1 Medium Sized Onion, Roughly Chopped
1 Large Tomato, Roughly Chopped
1 Tsp Ginger Paste
1 Tsp Garlic Paste
2 Tbsp Oil, divided
1/2 Tsp Cumin Seeds
1 Tsp Red Chili Powder, or as per your taste
1 Tsp Dhania-Jeera Powder
1 Tsp Deggi Mirch or Paprika for color
1 Tsp Tandoori Masala
1 16oz Can Tomato Sauce/Puree
1 Tsp Kasoori Methi
1/2 Tsp Honey
1 Cup Milk or 1/4 Cup Heavy Cream
1 Tbsp Cilantro, Chopped
Salt to taste
Method:
1. In a large pan, take 1 Tbsp oil and add roughly chopped onion.
2. Cook until golden brown.
3. Add roughly chopped tomatoes and let it soften.
4. Add salt for fast cooking.
5. Add ginger and garlic paste and sauté for few minutes till the gravy leaves the sides of the pan.
6. Remove from the heat and let the mixture cool down. Add above made mixture in a blender and puree it.
7. Again in a pan add remaining oil and add jeera/ cumin seeds and then add above made puree.
8. Add red chili powder, deggi mirch, tandoori masala and dhania-jeera powder.
9. Let it cook for few minutes and then add tomato sauce/ puree and boil for 2 to 3 minutes stirring frequently.
10. Add milk or cream.
11. Let it boil for 5 to 7 minutes uncovered so sauce thickens stirring in between.
12. Now add honey, paneer and kasoori methi and boil for 1 minute.
13. Garnish with cilantro and serve hot with rice, naan or roti.
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 #88 (random order).
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