Shahi Paneer is a favorite on any Indian buffet- the bright red sauce, the tangy taste- the creamy finish- yum!!
The prep takes a bit of time but the end result is totally worth it. And it's not at all complicated.
For the base sauce
5 Large tomatoes
1 medium onion
7-8 garlic cloves
1 TBS sliced ginger
2-3 red chilies
4-5 cardamoms
3 bay leaves
2-3 pieces of cinnamon
1/2 cup cashews
2 TBS butter
1 cup water
Put everything in a large saucepan and bring to a boil. Lower heat and let it simmer, covered for about 20 minutes. Then pick out the pay leaves and blend it to a smooth consistency.
1 package paneer - cut into cubes or slices
1 tsp ginger - peeled and cut into think matchsticks
2 green chilies sliced lengthwise
salt to taste
2 TBS honey
1/2 tsp red chili powder (or more if you like it spicy)
2 TBS oil
1 TBS butter
1/2 cup heavy cream (half and half will do)
1 TBS kasoori methi (dried fenugreek leaves)
fresh coriander leaves for garnish - optional
In a large saucepan, heat the oil, add the chilies and ginger, paneer cubes and red chili powder and fry for a couple of minutes. Then add the sauce and give it a stir. Add the salt and honey. Crush the kasoori methi (simply rub it between your hands) and add it to the sauce. Bring it all to a boil. Finish it with the cream and butter.
Just before serving garnish with fresh coriander leaves. (thats cilantro leaves)
The ubiquitous Naan is the best side dish with this regal dish.
The prep takes a bit of time but the end result is totally worth it. And it's not at all complicated.
For the base sauce
5 Large tomatoes
1 medium onion
7-8 garlic cloves
1 TBS sliced ginger
2-3 red chilies
4-5 cardamoms
3 bay leaves
2-3 pieces of cinnamon
1/2 cup cashews
2 TBS butter
1 cup water
Put everything in a large saucepan and bring to a boil. Lower heat and let it simmer, covered for about 20 minutes. Then pick out the pay leaves and blend it to a smooth consistency.
1 package paneer - cut into cubes or slices
1 tsp ginger - peeled and cut into think matchsticks
2 green chilies sliced lengthwise
salt to taste
2 TBS honey
1/2 tsp red chili powder (or more if you like it spicy)
2 TBS oil
1 TBS butter
1/2 cup heavy cream (half and half will do)
1 TBS kasoori methi (dried fenugreek leaves)
fresh coriander leaves for garnish - optional
In a large saucepan, heat the oil, add the chilies and ginger, paneer cubes and red chili powder and fry for a couple of minutes. Then add the sauce and give it a stir. Add the salt and honey. Crush the kasoori methi (simply rub it between your hands) and add it to the sauce. Bring it all to a boil. Finish it with the cream and butter.
Just before serving garnish with fresh coriander leaves. (thats cilantro leaves)
The ubiquitous Naan is the best side dish with this regal dish.
