For the second day of making gravies from different states, I wanted to make Shahi Paneer that my colleague was talking about. We were discussing different gravies and she happened to tell me that her uncle learnt from a restaurant I decided to make this the first chance I get and I made sure I had all the things
As it been a practise offlate, I ended up making more than what I could manage. I was making non veg and wanted to make this veg for myself. By the time the dish got done, I was skeptical if hubby dear would like it as it wasn’t so spicy. Just as I thought he said he would have preferred it to be little more spicy, however my parents, konda and whoever else ate simply loved it so much. Infact Daddy never eats paneer gravies, he himself liked it. So I concluded, you please some and some don’t. Anyway this dish is surely something you should try!
In the haste, I forgot to add turmeric powder, you must I say! And maybe even use boiled milk.
This is the second dish based on protein, with paneer and so much of milk! And I can easily tag this as a variant of punjabi made by a bihari, a typical integration in place.
Preparation Time : 5 mins
Cooking Time : 1 hour
Paneer – 250 gms
Onions – 3 medium
Tomatoes – 2 medium
Bay leaf – 1 long
Cloves – 3 -4
Cinnamon – 2″
Cardomon – 2 -3
Green Chilies – 4 -5 medium
Ginger Garlic paste – 3/4 tsp
Milk – 1 litre
Turmeric powder a pinch
Salt to taste
Oil – 2 tsp
Ready made Shahi Paneer Masala – 1 & 1/2 tsp *
How to make the Shahi Paneer
Cube the paneer and keep it aside.
In a non stick pan, heat oil and add the whole garam masala. Saute for a minute, then add very finely chopped onions. Keep stirring till the onions turn almost to brown colour.
Then add the finely chopped green chilies, then add ginger garlic paste. Saute for couple of mins, till the ginger garlic paste is cooked well, add the tomatoes, turmeric and salt.
Simmer and cover with lid. Keep stirring and make sure the bottom doesn’t get browned.
When oil starts coming out, add the shahi paneer masala. Combine everything well. Next add the raw milk and cook on high. This takes almost an hour for the milk to completely reduce and get that creamy texture.
Continue cooking till you get a thick gravy. Finally add the cubed paneer pieces and cook for 5 more minutes.
Since the milk added was not boiled before, it cuddled right away. My friend says her gravy never turned that way, rather always ends up with a smooth texture.
The taste was very good, had that rich creamy touch. The only thing that can be improved would be adding boiled milk and check out. Also I can probably reduce the milk, add cashew paste as I had thought before.
I have another recipe, that comes along with the ready made packet, which I will be trying soon.
*If you do not have ready made Shahi Paneer Masala, you can use Red chili powder, coriander powder.
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