Author Notes
Shahi Paneer is a thick gravy dish made out of Paneer and often used as a side dish for Roti, Chappathy, Naan or other Indian Breads. It is a Punjabi Dish native of Punjab State of India. Check for more recipes at : http://www.annamsrecipes.com/ —Annam Senthilkumar
Ingredients
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200 grams
Paneer
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1
Green chilli
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1/2 cup
Fresh curd
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2 tablespoons
Fresh cream
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1/2 teaspoon
Coriander powder
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1/4 teaspoon
Turmeric powder
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1/4 teaspoon
Cardamom powder
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2
Cloves
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1/2 teaspoon
Cumin (or)Shajeera
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2 tablespoons
Oil
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4
Garlic cloves
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1 inch
Ginger
Directions
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Cut the paneer in to cubes. Slit green chilli. Chop onion in to cubes. Peel ginger and garlic. Boil onion, ginger, garlic, cashew and badam in the sauce pan with one cup of water for 8 to 10 minutes.
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Strain the ingredients boiled and keep the stock for grinding and gravy. Grind the boiled ingredients in the mixie using stalk water. Heat oil in a non stick pan and add all the seasonings. When they crackle add green chilli and ground onion paste and sauté till the oil separates.
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Then add all the powders except cardamom powder and sauté for a few minutes. Add curd and salt and sauté for a while.Then add stalk water and boil for a few minutes.
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Add paneer and cardamom powder and gently stir for a few minutes. Finally sprinkle fresh cream, coriander and saffron over it and serve with phulkas.
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