Shahi Paneer

bhavnaskitchen's picture

Sep. 07, 2012

Ingredients

Butter 1 Tablespoon
Ginger piece 16 Cubic Centimeter , chopped finely (1 inch piece)
Garlic cloves 4 Large , chopped finely
Turmeric powder 1/2 Teaspoon
Cashews 3 Tablespoon , broken
Red chili powder 1/2 Teaspoon (as per taste)
Red onion 1 Cup (16 tbs) , finely chopped
Paneer 1 Cup (16 tbs)
Paprika powder 1 Teaspoon (as per taste)
Shahi paneer garam masala 1 Teaspoon (as per taste)
Nutmeg powder 1 Pinch
Cardamom powder 1/4 Teaspoon
Tomato puree 1 Cup (16 tbs)
Brown sugar 1 Tablespoon (Optional)
Kasoori methi 1 Tablespoon
Cream 1/4 Cup (4 tbs)
Water 1/2 Cup (8 tbs)

Directions

MAKING

1. In a nonstick pot melt butter and add ginger, garlic, turmeric powder, cashews, red chili powder and onion and cook for about 5 minutes.

2. In a frying pan add 3 tbsp oil and shallow fry paneer till golden brown and keep aside.

3. To the onion mixture add paprika powder, shahi paneer garam masala, nutmeg powder and cardamom powder and cook till the onion is done.

4. Stir in water, turn off the stove, and run hand blender into it to make a smooth puree.

5. Stir in tomato puree and bring to a boil adding more water if needed.

6. Once it is bubbly and boiled, lower temperature and add brown sugar.

7. Add kasoori methi or dry fenugreek leaves, cream and salt to taste and stir.

8. Then add the paneer into the gravy.

SERVING

9. Serve with naan roti paratha rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 266Calories from Fat 93

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 271 mg11.29%

Total Carbohydrates 33 g11%

Dietary Fiber 3 g12%

Sugars 17 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet