Shahi Paneer


Paneer – 250 gms (cut into cubes of 1″ each)

Grated Paneer or Cheese – 1/2 tbsp.

Garlic Cloves – 8-10

1 Onion Ginger – 1″ piece

Bay Leaf – 1

Cinnamon – 1″ stick

Cloves – 2

Cardamom – 2

Red Chilli Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Salt – to taste

Garam Masala – 1/2 tsp

Malai or Cream – 2 tbsp

Butter – 1/2 tbsp

Coriander (chopped) – 1/2 tbsp

Tomato Puree – 3 tbsp

Sugar – 1/4 tsp

Kasoori Methi – 1 tsp

Ghee to deep fry paneer

Pre-Preperation N/A

Method Deep fry paneer in hot ghee till light golden. Keep aside.

Grind the onions, ginger and garlic to a paste.

Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.

Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.

Add the paste and fry till golden.

Add the dry masala, sugar and tomato puree. Fry for 2 minutes.

Add 2 cups of water. Simmer on low flames for 7-8 minutes.

Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.

Transfer to serving dish.


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