Shahi Paneer Masala ( Restaurant Style )

Shahi Paneer Masala

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This is a sheer restaurant style gravy. I learnt this recipe from my friend Sunitha Wahi. She is a Punjabi. She gave me all the intricate details as to how to make this gravy step by step.  A little effort and you will have a big bowlful  of this gravy in front of you. Let us first start with the Shahi Paneer Masala powder. Apart from using for this dish, you can also use this masala powder for Veg curries, Dhals and can add little in the fillings used for parathas.

Shahi Paneer Masala powder

Ingredients

Coriander seeds – 1/2 cup

Jeera – 1/4 cup

Cloves – 6

Cardamoms – 3

Cinnamon – 1 small piece

Saunf (aniseeds) – 1/2 teaspoon

Black pepper – 6

Nutmeg – a very small piece

Star anise  – 1/2

Shah jeera – 1/2 teaspoon

Stone flower ( Kalpaasi) – 2 pinches

Method

Heat a big pan. Add all the above mentioned ingredients. Roast on sim flame till golden. Cool. Powder in a blender to a fine powder. Store in an air tight bottle. Use  whenever you want.

Ingredients for Shahi Paneer Masala

Paneer – ( chopped to triangles) – 2 cups

Heat 5 cups of water. Add 1/2 teaspoon turmeric powder. Boil the water. Add the chopped Paneer pieces. Cover and leave it aside till the time of use.

Kashmiri chilli powder – 1 teaspoon

Turmeric powder – 2 pinches

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

Shahi Paneer Masala powder – 1 teaspoon

Cornflour – 1  and 1/2 teaspoon

Boiled , cooled milk – 1 and 1/2 cups

Grind to a fine paste ( paste 1 )

Onion –  2 ( chopped)

Garlic – 6 flakes ( chopped )

Ginger – ( chopped ) – 2 teaspoons

Green chilli – 1 ( chopped )

Do not add water. Blend to a fine paste.

Grind to a fine paste ( paste 2 )

Tomatoes – 5 ( chopped fine )

Blend to a fine paste

Grind to a fine paste ( paste 3 )

Cashew nut – 8

Blanched and peeled almonds – 8

Melon seeds ( magaz) – 2  teaspoons

Boiled, cooled milk – 1/2 cup

Blend to a fine paste with milk

To Season

Oil – 2tablespoons

Ghee – 2 tablespoons

Shah jeera – 1/2 teaspoon

Jeera – 1 teaspoon

To Garnish

Crushed Kasoori Methi – little

Finely chopped green coriander leaves – little

Whisked fresh cream – little

Method

Heat a pressure cooker. Season. First fry the paste 1 on sim flame till the raw smell goes. Next fry the paste 2. Add turmeric powder, chilli powder, salt, sugar,coriander powder, jeera powder and  Shahi Garam Masala powder. Sauté  on sim flame. Mix cornflour to milk. Add it to the milk and stir gently. Ad the drained Paneer triangles. Mix gently. Cover the pressure cooker. After 1 whistle switch off the stove. Once the pressure subsides, open and mix well.Garnish. Serve hot with Sabz  Sirka pulao.

 

Chef’s Tips

1) Can pack this Paneer for lunchbox.

2) Do not break the Paneer pieces. Mix gently.

3) Goes well with  kulchas, naan, roti, jeera rice or Sabzi Sirka Pulao.

 

 

 

 

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