Aloks Shahi Paneer Recipes

ALOK'S SHAHI PANEER

Steps:

• In a pot, fry the onions, sesame seeds, tomatoes and cashewnuts in 2 tbsps. of oil.
• Remove from pot and prepare a paste of the same. You may add halfa glass to a whole glass of water.
• Heat 1 tablespoons of oil in a pot.
• Toss the chopped ginger and garlic into a mixer to prepare a paste.
• Add ginger-garlic paste and stir fry till the raw smell of both has gone and the mixture turns slightly brownish in appearance.
• Fold in cloves, cinnamon, bay leaves, black peppercorns and green cardamoms.
• Once the black peppercorns start spluttering, add onions, red chillies, cashewnuts and tomatoes.
• Boil for 5 minutes.
• Fold in the masala powders.
• Do not add water at this stage.
• Mix thoroughly and after mixing check to see if water is required to make the gravy less thick if it is already too thick.
• If desired, add a little water.
• Now, add a pinch of red food colour, if desired.
• When oil separates from the masala, add the cottage cheese cubes.
• Garnish with corriander leaves and serve hot with rotis and/or white Basmati rice.
• Enjoy!

SHAHI PANEER RECIPE

Steps:

• Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom & almonds. Fry them until light golden, for a minute.
• Next add cubed onions, green chili (optional for heat) and fry until they turn transparent. If using tomato (optional), add them now.
• Cook the entire mixture till the onions soften or mushy. You may add little water or oil if the pan is too dry.
• Cool completely & blend this with very little water to a smooth puree or paste.
• This step is optional. You can fry the paneer lightly in ghee. Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.
• Heat up the same pan with the rest of the ghee or oil.
• Add cumin, cloves & cinnamon.
• When the spices sizzle, add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
• Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
• Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
• Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
• Lower the flame completely and then add it to the pan. Mix well. Tip: Alternately, you may temper the yogurt first to avoid splitting. For this add, 1 to 2 tbsps of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
• Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using.
• Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy.
• Taste the gravy and add more salt if desired.
• Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
• Pour kewra water & cream if using and stir. Transfer shahi paneer to a serving bowl to prevent it from cooking further.
• Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.