Shahi Paneer

Shahi Paneer is one of the famous Mughali Cuisine side dish, as the name says Shahi means Royal it’s one of the very rich gravy. I have heard about this but didn’t have any idea how to make. When I am searching about this got lot of confusion then thought ask my friends for original recipe, finally got help from one of my co blogger Vaishali tried her version and it was awesome which I am sharing here. Thanks vaishali for your recipe.

For the next three days I am going to post under Cooking with Colors theme for BM. Valli gave a list of ingredients for colors, when I am going through that felt need to thank God for giving us such a wonderful colors in our food. For the first day I choose white color the given ingredient was Paneer.

 

Ingredients:

Paneer	1 cup
Tomatoes chopped	2 cup or 3 medium size
Cashew nut	7-8
Ginger chopped	1 Tbsp
Garlic chopped	1 Tbsp
Roasted Cumin powder	1 tsp
Kasthoori Methi	1 Tbsp
Chili powder	2 tsp
Turmeric powder	¼ tsp
Fresh cream	½ cup
Cilantro	for garnish
Salt
Oil

 

Directions:

1. Soak cashew in hot water for 10 – 15 minutes. Grind tomatoes and soaked cashew to a smooth paste.
2. Heat oil in a pan, fry ginger and garlic with a pinch of hing (optional), then add the ground tomato paste.
3. Allow it to cook for 4-5 minutes, then add cumin powder, chili and turmeric powder. Give it a nice stir, add methi salt and enough water and allow it to cook until the oil start to ooze out.
4. In this stage add paneer and cream mix well and allow cooking when it comes to first boil. Turn off the stove and garnish with cilantro. Serve this with rice or roti.

 

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