Shahi paneer

Yield: 1 servings

Measure Ingredient
250 grams Paneer; (cottge cheese)
3 tablespoons Ghee or butter
1 \N Onion chopped into strips
1 \N 1/2 inch pie ginger chopped fine
2 \N Green chillies chopped fine
4 \N Tomatoes chopped fine
2 \N Cardamoms crushed
¼ cup Beaten curd
½ teaspoon Red chilli powder
½ teaspoon Garam masala
\N \N Salt to taste
½ cup Milk
2 tablespoons Tomato sauce
2 tablespoons Grated paneer
1 tablespoon Chopped coriander


Chop the paneer into 2 inch 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 ½ 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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