Shahi Paneer Masala
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
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
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
Oil – 2tablespoons
Ghee – 2 tablespoons
Shah jeera – 1/2 teaspoon
Jeera – 1 teaspoon
Crushed Kasoori Methi – little
Finely chopped green coriander leaves – little
Whisked fresh cream – little
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.
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.