How can i make yumee Shahi Paneer?!
INGREDIENTS - 250 gms Paneer cut into cut into pieces
For the gravy-
4 Tbsp oil or ghee ————– 1 tsp salt
1 onion chopped —————- 1/2 tsp red chilli powder
1/2 ” ginger chopped ———– 1/2 tsp pepper
1 green chilli ——————- 1/2 tsp garam masala
5 big tomatoes chopped ——– 1/3 cup cream or milk
1 Tb sp tomato sauce ———- 2 moti elaichi crushed (big brown cardamom)
METHOD-Heat 2Tbsp ghee / oil. Add chopped onion , ginger, green chilli , and moti elaichi.
Add tomatoes cover and cook for 7-8 minutes, till tomatoes are pulpy.
Remove from fire and cool .
Grind to a puree by adding 1/2 cup water.
Strain the puree.Heat 2 Tbsp oil in a pan add the tomato puree.Add red chilli powder, garam masala,pepper powder and tomato sauce.
Cook till the gravy is quite thick..
Just before serving heat the gravy add the paneer pieces , also the cream/ milk. Cook for few minutes and serve. Garnish with some grated paneer.
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Answers: SHAHI PANEER
INGREDIENTS - 250 gms Paneer cut into cut into pieces
For the gravy-
4 Tbsp oil or ghee ————– 1 tsp salt
1 onion chopped —————- 1/2 tsp red chilli powder
1/2 ” ginger chopped ———– 1/2 tsp pepper
1 green chilli ——————- 1/2 tsp garam masala
5 big tomatoes chopped ——– 1/3 cup cream or milk
1 Tb sp tomato sauce ———- 2 moti elaichi crushed (big brown cardamom)
METHOD-Heat 2Tbsp ghee / oil. Add chopped onion , ginger, green chilli , and moti elaichi.
Add tomatoes cover and cook for 7-8 minutes, till tomatoes are pulpy.
Remove from fire and cool .
Grind to a puree by adding 1/2 cup water.
Strain the puree.Heat 2 Tbsp oil in a pan add the tomato puree.Add red chilli powder, garam masala,pepper powder and tomato sauce.
Cook till the gravy is quite thick..
Just before serving heat the gravy add the paneer pieces , also the cream/ milk. Cook for few minutes and serve. Garnish with some grated paneer.
(*-*)
Ingredients
1 block of paneer, grated
Blend to a paste, the following
2 medium onions
1" ginger piece
4 flakes garlic
2 green chillies
Powder together, the following
2" cinnamon stick
2-3 cardammoms
2-3 cloves
1 tbsp poppy seeds
2 tbsp cashewnuts(or almonds)
2 tomatoes pureed
2 tsp red-chilli pwd
A pinch of turmeric
2 tsp coriander pwd
1 tsp cumin pwd
1 cup of CoolWhip
Salt to taste
2 tbsp cooking oil
Method
Heat a little oil and fry the onion paste till it begins
to brown.
Mix in the poppy-cashew powder and the other dry powders.
Fry for a minute and then add the pureed tomatoes.
Add some water and bring to a boil.
Add salt to taste.
Add the Coopwhip and nix well.
Add the grated paneer,heat through and eat it hot
with chapathi/naan.
Ingredients (Serves: 6)
Shahi Paneer
* 250 gm: Paneer (cottage cheese)
* 1/4 cup: Beaten curd
* 1/2 cup: Milk
* 1 1/2 cup: Tomatoes (chopped fine)
* 1/2 cup: Onion (chopped into strips)
* 1/2" piece: Ginger chopped fine
* 2-3: Green chillies chopped fine
* 2-3: Cardamoms (crushed)
* 1/2 tsp: Garam masala
* 1/2 tsp: Red chilli powder
* 2 tsp: Tomato sauce
* 3 tsp: Ghee or butter
* Salt to taste
* For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Chopped coriander
Method
1. Chop paneer into 2" fingers.
2. 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.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6. Garnish with chopped coriander and grated paneer.