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Shahi Paneer

Indian curries are famous worldwide. This Indian cuisine adds to this list. This cheese curry is a high energy, high protein, fat rich curry which you can serve with any kind of bread or chapatti. In fact this curry tastes great with Butter Nan.

Servings: four to six
Preparation time: 45 minutes

Ingredients

  • Paneer: 250 gram
  • Curd: one fourth cup, beaten
  • Cream: three table spoon
  • Milk: half cup
  • Tomatoes: two to three, finely chopped
  • Onions: two, finely chopped
  • Ginger: half inch, chopped finely
  • Green chilies: two finely chopped
  • Green Cardamom: three, crushed
  • Tomato sauce: two table spoon
  • Garam masala: one tea spoon
  • Kaju paste: two table spoon
  • Badam paste: two table spoon
  • Turmeric powder: one tea spoon
  • Ghee or butter: three table spoon
  • Salt: according to taste

For garnishing

  • Coriander leaves: Two table spoons finely chopped
  • Grated paneer: two table spoon


Method

  1. In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
  2. In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.
  3. Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.
  4. Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.
  5. Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
  6. Pour the curry in the serving dish.

Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.

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