Skip to main content

Delicious Veg Dish - "Shahi Paneer"

By

 



image: Shahi Paneer

Hello readers,

      Today I again come to share with you an another famous Mughlai cuisine" Shahi Paneer". Persian and Afgan rules introduce paneer to North India in 16th century. This paneer (cheese) made from goat or sheep rennet,these cheeses were the predecessor of mordern paneer,' Shahi' means 'Royal'. So let's start making "Shahi' Paneer" without wasting any more time!😊🤗

Ingredients:-

1. Paneer Cubes( cottage cheese)- 250g.

2. Full fat yogurt- 1/2 cup( not sour).whisked till smooth.

3. Red chili powder- 1/4tsp.

4. Turmeric powder- 1/8tsp.

5. Garam masala-1/2 tsp.

6. Saffron-8-9 strings.

7. Ghee(clarified butter)-3 tbsp.

8. Kewra water(screwpine water)- 2 drops. 

9. Fresh cream- 3 tbsp.

10. Coriander powder- 1 tsp.

11. Salt- To taste.

12. Sugar- To taste.

13. Ginger & garlic paste- 1 tsp.

Whole spices:-

1. Bay leaf -1

2. Green cardamom-3 pods.

3. Cloves- 3(whole).

4. Cinnamon-1( 1 inch stick).

5. Caraway seeds- 1/2 tsp.

6. Black cardamom-1( whole).

For Royal paste:-

1. Cashew nuts-5( chopped).

2. Almonds-8( chopped).

3. Green cardamom- 2 pods.

4. Onion - 2 medium (roughly cubed).

5. Garlic cloves- 4( chopped).

6. Melon seeds- 1 tbsp(without skin).

For Garnishing:-

1. Fresh coriander leaves- A handful (chopped)

2. Green chilies-2-3 slit.

Preparation Method:-

Step 1-  Take a saucepan add 1-1/2 cups of water , now add onion, Garlic and boil for 5-8 minutes till onion become soft, strain the stock and set aside.

Step 2- Take a frying pan add 2 tbsp of ghee heat it, now add cashews, almonds, melon seeds,green cardamoms and  fry until light golden, take out and set aside.

Step 3- Now in the same pan saute boiled onion, garlic till mushy, transfer this mixture in the same fried nuts bowl and cool down completely.

Step 4- Once mixture cool down completely blend them with the help of some water until getting smooth puree with it.

Step 5- Add 1 tbsp of ghee in the frying pan once ghee heated up ,fry paneer Cubes for 2-3 minutes and after that immersed in hot water for 15 minutes.after 15 minutes take out the cubes and set aside.

For Shahi Paneer Gravy:-

Step 1:- Take a pan heat up remaining ghee now add whole spices (bay leaf, Caraway seeds, green cardamom pods, cloves, cinnemon Stick, black cardamom) saute until they turn fragrant.

Step 2- Now add ginger & garlic paste and saute till raw aroma goes away. Transfer onion- nut mixture puree and mix well for 2-3 minutes.

Step 3- Once puree mixed well add chili powder, coriander powder, turmeric powder, salt, sugar combine well.

Step 4- Now add whisked yogurt and stir to mix all ingredients well and cook in lower flame until raw aroma of spices goes away or begins to leave the sides.

Step 5- Now pour the reserve stock and add saffron strings, cook until gravy thickens. Taste gravy once if salt is require then add little more salt into it.

Step 6- Add paneer (cottage cheese) into the gravy and cook for another 2 minutes on a low flame,pour kewra water & fresh cream combine well, turn off flame and transfer into serving bowl.

Step 7- Garnish with chopped coriander leaves and slit green chilies.

Step 8- Serve hot with Naan.


image credit: source1, source2

Labels:

Comments

Post a Comment

Last week's top

Hong Kong Chicken Pan- fried noodles

By
  image credit Hello readers,       Today I will share with you the noodle recipe originated from chaozhou or sanghai, besically the dish is dry pan-fried noodles, cooked noodles are fried in a pan, they slowly turn golden and crispy on low flame but the interior of the noodles is still moist. So let's start making "Hong Kong Chicken pan fried noodles".  Ingredients:- 1. Hong Kong noodle (vermicelli type)- 300g. 2. Chicken breast- 300g( 1/8inch thick slices). 3. Small shrimp-100g(small). 4. Carrot- 100g( match sticks size slices). 5. Dried Shiitake mushrooms- 30g( rehydrate &cut into halves). 6. Broccoli Florets- 150g. 7. Vegetable oil-7 tbsp. 8. Garlic- 3 cloves (cut into 1/16 inch thick slices). 9. Ginger- 1 inch(cut into 1/16 inch thick slices) 10. Scallion- 1 medium (cut into very thin slices). 11. Cilantro- 5 springs. For Chicken marination:- 1. Sea salt- 1/2 tsp. 2. Cornstarch- 1-1/2 tsp. 3. Shaoxing Cooking Wine/ Rice wine- 1-1/2 tbsp. For gravy:- 1. ...
Post a Comment
Read more

Royal Mughlai Cuisine- "Nalli Nihari"

By
  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam...
Post a Comment
Read more

Yakhni Pulao

By
Dear Friends, I hope you all are doing good. Today I am here to share with you a famous Persian delicacy, 'Yakhni Pulao.' In India, this dish is made in a different style by different cultural people. The word 'yakhni' is a Persian word that means 'stock of broth.' An intriguing story behind the dish has traced, the creations of Y akhni Pulao   is that when an unidentified Afghan king once attended the soldier's barracks and found the army staff under-nourished, he commanded the chef to prepare a vegetarian replacement for biryani; which gave equivalent nutrition in the right symmetry, and thus the  Yakhni Pulao  was created. So, let's start making Mutton Yakhni Pulao. Ingredients:- Basmati Rice- 2cups. Saffron- A pinch ¼ cup of warm milk. For Mutton Yakhni Stock (Bouquet Garni):- Cumin seeds-1/2 tbsp. Dry ginger powder-1tsp. Fennel seeds-1/2tsp. Dried rose petals-3/4tbsp. Onion-1(cut into pieces). Garlic-6-8 cloves. Star Anise-1no. Green cardamom-4pods....
Post a Comment
Read more