Shahi Paneer In Style

by anjali jotwani

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If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.

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Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 to 5 servings
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Ingredients

250 gms paneer (cottage cheese)
3 chopped tomatoes
1 chopped onions
2 tbsp cashewnut (kaju) paste
1 1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli paste
1 tsp tomato puree
1/2 tsp garam masala
salt to taste
1/2 tsp chilli powder
a pinch of cochineal
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
oil for deep frying
2 tbsp oil

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
Add the ginger, garlic and chilli paste, mix well and saute till it is brown.
Add the tomatoes and saute for 6 to 8 minutes.
Cool and blend in a mixer to a puree.
Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.
Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.
Add all the dry masala and salt to the puree and mix well.
Add the cashewnut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
Just before serving, heat the gravy and add the paneer pieces into it.
Serve hot garnish with corinder.

This recipe was contributed by anjali jotwani on 08 Aug 2011
hello, I like to cook and try new recipes .I do not follow the recipe book word to word so I do even...

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