Monday, August 17, 2009
Shahi Paneer or Cottage Cheese Curry is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Before describing the method to prepare Shahi Paneer let us tell you the nutritional value of the Shahi Paneer. It contain 510 calories, 225 calories from fat many other nutrients like sugar and proteins. Try this royal dish with SurfIndia now. Shahi Paneer rocks with Butter Naan
Ingredients (Serves: 6)
• 250 gm: Paneer (cottage cheese)
• 1/4 cup: Beaten curd
• 1/2 cup: Milk
• 1 1/2 cup: Tomatoes (chopped fine)
• 1/2 cup: Onion (chopped into strips)
• 1/2" piece: Ginger chopped fine
• 2-3: Green chillies chopped fine
• 2-3:Cardamom (Crushed)
• 1/2 tsp: Garam masalas
• 1/2 tsp: Red Chilli Mash Powder
• 2 tsp: Tomato sauce
• 3 tsp: Ghee or butter
• Salt to taste
• For Garnish
o 2 tsp: Grated paneer
o 1 tsp: Coriander Chopped
1. Chop paneer into 2" fingers.
2. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3. Blend in a mixer till smooth.
4. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Serve with chopped coriander and grated paneer.
• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Kidney beans
• 1 cup: Tomato(puree)
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2 : Whole dry red chillies (soaked for 15 minutes)
• 3 tsp: Ghee
• 2 tsp: Dhania (coriander) powder
• 1/2 tsp: Garam masala
• 1 tsp: Butter
• 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
• 1 tsp: Ghee
• 5 cups: Water
• Salt to taste
1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.