Shahi Paneer (SouthIndian Style)

   SHAHI PANEER (SOUTHINDIAN STYLE)

Preparation time: 15 minutes

Cooking time: 25-30 minutes

Cuisine: Indian  Course: Main

Serves: 4

INGREDIENTS

For Base Gravy

Ghee                                      1 heaped Tbsp

Groundnut oil                       1 Tbsp

Cumin seeds                         1 tsp

Cinnamon stick                    1 inch

Cloves                                    2 no's

Cardamom                             2 no's

Bay leaf                                  1 no

Green chilli (slit)                    2 no's

Ginger Garlic paste               1 tsp

Onion (medium size)            2 no's

Cashew (soaked)                 10-12 no's

Curd                                        200 ml

Turmeric powder                   ¼ tsp

Coriander powder                  1 tsp

Chilli powder (spicy)             ½ tsp

Garam Masala powder         ½ tsp

Byadagi red chilli powder     1 Tbsp

Tomato (medium size)         4 no's

Salt  to taste

For Tempering

Ghee/Butter                           1 heaped Tbsp

Sugar                                            Pinch

Green chillies (finely chopped)  1 no

Byadagi red chilli powder           ½ tsp

Prepared Base gravy

Paneer (cut into cubes)             250 gram's

Kasoori methi (crushed)            ½ tsp

Almond milk                                3-4 Tbsp

For Garnish

Cashew (finely chopped)           2-3 no's

Almond milk                                1 Tbsp

Coriander leaves 

METHOD

In a sauce pan add ghee and oil heat in low flame, when it's hot add cumin seeds, cinnamon stick, cloves, cardamom, bay leaf and green chillies saute for a minute. Now add onions cut into quarters followed by ginger garlic paste and fry till translucent. Mean while in a cup of curd add turmeric powder, chilli powder (spicy), garam masala, coriander powder and byadagi red chilli powder and mix it well. When the onions are translucent add the soaked cashew nuts and give a stir. Now add the curd which is mixed with spices and saute for a minute and let it come to boil. Now add tomatoes cut into quarters give a mix so everything combines and without wasting any time add 100 ml of water and cover the lid, cook it for 10-15 minutes. Turn off the heat and wait for the mixture to cool down. Transfer the mixture to a blender and blend it to a fine paste without adding any water. Using a strainer strain the blended purée and keep it aside.

In a sauce pan add 1 Tbsp butter/ghee and heat in low flame add a pinch of sugar and wait till it caramelize, now add finely chopped green chillies and byadagi red chilli powder and give a stir. Now add the strained purée (if it's too thick add 50 ml of water) and paneer which is cut into cubes. Adjust the salt if required by tasting and let it cook for 5 minutes. When it starts to boil add kasoori methi and almond milk (can use cream if needed) boil for 2-3 minutes and turn off the heat.

While serving add the finely chopped cashew, almond milk/cream and coriander leaves. Serve with roti/chapathi/naan/parota.

Video Click here