Thursday, 6 February 2014
Olla lovelies, I'm back with a new guest for February. I'm inviting our lovely friend Priya , met her through talk beyond cooking Facebook. She's going to share us a beautiful dish called " Shahi Paneer". Some of us might be wondering what's Shahi Paneer? I myself was wondering what was it! did some research through it and check with Priya before posting it. It would a great to know that my readers understand what it meant..
"Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Nepalese Cuisine, Indian cuisine and Punjabi cusine originated in Nepal. It is mainly eaten with roti, chappati or other breads" This is the first time I'm guest blogging for
my wonderful friend Shazana and thank you for this opportunity.
Paneer/Cottage cheese - 200gm
1 Finely chopped Onion
Tomato Purée - 1 cup (Pulse 3 tomatoes until smooth for purée)
Grated Ginger - 1 tsp
Chopped Garlic - 1 tbsp
Chopped Cashews - 1/3 cup
Fresh Cream - 1/2 cup ( I used Amul low-fat cream)
Dry Fenugreek leaves/Kasuri methi - 1 tsp
Garam Masala - 1 tsp
Red chilly Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Shahi Jeera/Caraway seeds - 1/2 tsp
Sugar - 1 tbsp
Salt to taste
Cooking Oil - 1 tbsp
Coriander leaves for garnishing
1) Add chopped onions,ginger, cashews and garlic in a pan along with
some water and boil it until onions are soft. Let it cool down and add
to your blender and blitz it and keep it aside.
2) Add 1 tbsp oil frying pan and when oil is warm add shahi jeera
saute for few seconds.
3) Now add onion paste and saute for few minutes till oil separates
from the gravy.
4) Add tomato purée, garam masala, turmeric powder, sugar, red chilly
powder and mix it well. Lower the flame and let it cook for 2 minutes.
5) Now add cream and mix well. Always blend the cream for few minutes
6) Add paneer cubes and some water if you feel the gravy is too thick
and mix. Now add salt and cook it on low flame for 2 minutes.
7) Add dried fenugreek leaves and cardamom powder and mix it well.
Transfer into a bowl and add some cream and coriander leaves for
You can serve this dish either with rice or tandoori roti/naan.
I hope you'll enjoy this beautiful recipe by my dear Priya. Thanks Priya for being the monthly guest, glad to have you around :)
Assalamualaikum and hello.I'm actually lazy to even blogged but at same time kesian tengok my page hanging...well if I really have time ...