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Shahi Paneer Cooking
Recipes
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Ingredients : |
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1 kg
80 ml
6
2
3
6
200 g
40 g
40 g
10 g
4 g
5 g
10 g
1/3 tsp
180 ml
10 g
120 ml
8 g
3 g
3 g
3 drops
a pinch
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cottage
cheese (paneer), fingers
oil
cloves
(laung)
bay leaves
(tej patta)
cinnamon
(daalchini) sticks
green
cardamoms (choti elaichi)
onion
paste
ginger
paste
garlic
paste
red chili
powder
turmeric
(haldi) powder
coriander
powder
cashew nut
paste
red
coloring
yoghurt,
whisked
sugar
double
cream
garam
masala
green
cardamom (choti elaichi) powder
mace
powder (javitri)
vetivier
(kewda)
saffron
(kesar), dissolved in 1 tbsp milk
salt to
taste |
Method :
- Heat oil in a pan, add leaves, bay
leaves, cinnamon stick and green cardamoms, sauté over medium heat
until they begin to crackle.
- Add onion paste and stir fry for
2-3 minutes.
- Stir in the ginger garlic paste,
red chili powder, turmeric powder, coriander powder, cashew nut
paste, salt and color.
- Add yoghurt, warm water (1/2 cup)
and sugar, bring to slow boil and then simmer until oil separates.
- Allow the curry to cool, remove
whole spices and blend to a smooth consistency.
- Reheat the curry, stir in the
cream, garam masala, cardamom powder, mace powder, vetivier and
saffron.
- Add the cottage cheese fingers,
cook further for 5 minutes.
- Serve hot, garnished with chopped
coriander, accompanied by any dry vegetable preparation and
Paranthas.
Serves 4
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Learn how
to cook Vegetarian Recipes
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