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Bengali Shahi Paneer

Nisha's picture
Ingredients
  Paneer 450 Gram, cubed
  Plain yoghurt 1⁄2 Cup (8 tbs)
  Capsicum 1 (Green Or Red)
  Posto paste 2 Tablespoon (Poppy And Fenugreek Seeds)
  Green chilies 4
  Fenugreek seeds 1⁄2 Teaspoon
  Salt To Taste
  Curry leaves 4
  Ghee 1 Tablespoon (For Frying)
Directions

Beat yoghurt and set aside. Add a few green chillies with the posto paste. Heat two tablespoons of ghee and saute paneer pieces and thinly cut capsicum. Set aside. Sprinkle fenugreek seeds in the oil. When it starts spluttering add posto paste. Stir well until the moisture evaporates. Mix yoghurt, paneer and capsicum pieces. Stir, cover and cook in a low flame for 5 minintes. Add salt. When the liquid is almost evaporated, remove from heat. Add a few curry leaves and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Milk Product
Interest: 
Everyday, Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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