Shahi paneer
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Paneer; (cottge cheese) |
| 3 | tablespoons | Ghee or butter |
| 1 | Onion chopped into strips | |
| 1 | 1/2 inch pie ginger chopped fine | |
| 2 | Green chillies chopped fine | |
| 4 | Tomatoes chopped fine | |
| 2 | Cardamoms crushed | |
| ¼ | cup | Beaten curd |
| ½ | teaspoon | Red chilli powder |
| ½ | teaspoon | Garam masala |
| Salt to taste | ||
| ½ | cup | Milk |
| 2 | tablespoons | Tomato sauce |
| 2 | tablespoons | Grated paneer |
| 1 | tablespoon | Chopped coriander |
Directions
TO GARNISH
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.