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SHAHI PANEER
INGREDIENTS
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Paneer |
400 gm |
Salt |
1 tsp. |
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Tomato |
250 gm |
Garam masala |
1 tsp. |
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Onion ( big) |
2 |
Red chilly |
1 tsp. |
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Ginger ( paste) |
1 tsp. |
Sugar |
tsp. |
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Garlic (paste) |
tsp. |
Ghee |
50 gm |
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Kaju |
50 gm |
Fresh coconut (grated) |
1/2 |
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Almond |
10 |
Fresh cream or (malai ) |
75 gm |
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Black pepper powder |
tsp. |
Dhaniya powder |
1 tsp. |
METHOD
Cut the tomatoes into small pieces. Boil in water till done. Mash and strain. Cut the onions. Boil till they become soft and all the water evaporates. Grind it. Make a paste of kaju and almonds. Cut the paneer and fry it. Heat oil in a kadahi. Add sugar. Wait till it gets golden brown. Add onion and fry till it gets golden brown. Put garlic and ginger paste. Fry for 2 minutes. Add black pepper, dhaniya powder, red chilly powder, salt and tomato juice. Fry till the oil separates. Add kaju paste and fry for some time. Grind the coconut while adding little milk and strain through a muslin cloth. Add this coconut milk and simmer till it becomes thicker. Add paneer pieces. Simmer for another minute. Turn off the gas. While serving, heat the shahi paneer and garnish with cream and some coriander leaves. Serve hot.
Serves: 7-8 adults
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