Sunday, July 12, 2009

Shahi Paneer


250 gms. paneer (cottge cheese)

3 tbsp. ghee or butter

1 onion chopped into strips

1/2" piece ginger chopped fine

2 green chillies chopped fine

4 tomatoes chopped fine

2 cardamoms crushed


1/4 cup beaten curd

1/2 tsp. red chilli powder

1/2 tsp. garam masala

salt to taste

1/2 cup milk

2 tbsp. tomato sauce

To garnish:

2 tbsp. grated paneer

1 tbsp. chopped coriander


Chop the paneer into 2" fingers.

Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.

Add curd and cook for 5 minutes.

Add 1/2 cup water and cool.

Blend in a mixie till smooth.

Heat remaining ghee, add gravy and other ingredients except milk and paneer.

Boil to get a very thick gravy.

Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

Makes for: 6

Shelf life: best fresh.

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