A Paneer Dish that Stands for Tradition

Published: 26th September 2015 05:16 AM  |   Last Updated: 26th September 2015 05:16 AM   |  A+A-

Delhi is the receptacle of bold flavours and a myriad cusines but it is the local food that is unlike anything tyou will find anywhere else. Dilli ka khaana is a special memory for all those who have grown up in Delhi and traversed its lanes to hunt for the best paranthas and chaats. In many Delhi homes and even in roadside dhabas, paneer is the all time favourite and is cooked in a multiple ways. Also known as cottage cheese, it has a soft crumbly texture with high nutritional value as it is gluten free and rich in protein. For all my paneer loving friends, here is a very special paneer recipe from the home-kitchens in Delhi.

Yes, it is Shahi Paneer which will tickle and tantalise your palate. Any occasion in Delhi, whether it is a festival, wedding or a get-togather is incomplete without the presence of this royal dish. The softness of paneer and rich and creamy texture of the gravy spiced up with aromatic flavours of cardamom and cinnamon, make the dish delectable and simply divine.

Shahi Paneer (for four people)

Ingredients

Onion chopped finely : 2

Tomatoes boiled & pureed : 3

Ginger chopped : 1 tsp

Garlic chopped:(optional) 1 tsp

Green chilly chopped: 2 small

Paneer diced into cubes : 200 grams

Salt : to taste

Red chilly powder : 1/2 tsp

Coriander powder : 1/2 tsp

Turmeric powder : 1/2 tsp

Shahi Paneer (.jpgPaneer masala ( optional)                        1tsp

Sugar : 1 tsp

Garam masala : 1/2 tsp

Kasoori methi : 1tbs

Cashew paste : 2 tbs

Cream : 1 tbs

Ghee : 3 tbs

Jeera : 1/2 tsp

water :             1 cup

Milk :  1/2 cup

Cardamom : 2

Cinnamon : 1 stick

Method

■  In a pan, heat ghee .

■   Add jeera, let it crackle

■    Add cardamom and cinnamon stick. Fry for 2 seconds.

■    Add chopped onions . Fry till golden brown.

■     Add ginger, garlic and green chilli.

■    Add tomato puree, cook till it dries.

■    Add salt, red chilly powder, coriander powder, turmeric powder, paneer masala, sugar and kasoori methi. mix it well. Fry it for one minute.

■    Add paneer cubes mix it gently.

■    Add  1/2 cup of milk along with 1 cup water. Mix it well

■    Bring it to a boil. Add cashew paste.

■   Add cream to the gravy and  boil it once.

■    Transfer it to a serving bowl garnished with chopped coriander and swirls of cream.

Note - For cashew paste, microwave 5-6 cashews with 1/2 cup  water for 3-4 minutes. Cool and grind into fine paste.

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