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SHAHI PANEER (Without Onion & Garlic)
Cut the paneer into small cubes and keep aside.
Soak the cashewnuts and charmagaz for 10 to 15 minutes and then grind them to a fine paste with 2 tbsp of milk . Keep aside.
Boil the tomatoes and ginger for 5 minutes and let it cool. Once cool, peel the tomatoes and puree the tomatoes along with ginger and green chilies. Keep aside.
Heat oil/ghee in a kadhai or pan. Add the bay leaf and cumin seeds. Once the cumin starts to splutter, then add the tomato, ginger and green chilli puree to it. Fry till the raw smell of tomatoes are gone, then add turmeric powder, coriander powder, kashmiri red chilli powder and salt. Cook till the oil leaves the side of the pan.
Now add slowly the kaju charmagaz paste to it and mix everything well for 2 to 3 minutes .
Add 1 tsp sugar and 1 cup of water and cook on slow flame till the desired consistency of the gravy is achieved.
Slightly dry roast the kasoori methi and with the help of your palm, crush them to a fine powder.
Now fold in the paneer cubes slowly to the gravy, add garam masala and crushed Kasoori methi to it and cook on slow flame till another 2 to 3 minutes. Turn off the flame and garnish with chopped coriander leaves.
- ENDURI PITHA ( Steamed Cake wrapped in Turmeric Leaf)
- PUNJABI CHOLE MASALA