Shahi paneer Question!!?

Question

Hey can anyone tell me the right way to make shahi paneer,

please dont bring recipes from net as i've already luked through,

if there is any professional cook who can help me,

i have seen many recipes some says curd n some say milk,

which one should i use to give that Creamy Taste?

n also what kind of milk shd i use, i was planning to use whipping cream!

i've ate out at restaurants n their gravy is creamy

which u can eat w/ rice

it luks kinda like this

http://farm1.static.flickr.com/114/305491303_5f5edde88a.jpg?v=0

Thanks in advance

Answer 1

This recipe, rather a rich dish for special occasions, was given to me by an expert cook.

Ingredients

• 250 gm. Paneer, cut into approx 1 inch squares.

• 200 gm. onions, peeled and finely chopped

• 1/2 inch piece of fresh ginger, peeled and finely chopped

• 200 gm. tomatoes, washed and chopped

• 250 gm. makhane or puffed lotus seeds bought from Indian shop

• 150 gm. Khoya (milk condensed to solid). You can use double cream, if you don't have it.

• 2 tbs. cooking oil.

• 1 tsp. cumin seeds.

• 1/2 tsp. turmeric powder.

• 1 tsp. coriander powder.

• Chilli powder to taste.

• Salt to taste.

• 3 teaspoons MDH Kitchen King Masala, a brand name powdered curry masala from Indian shop. If this is not available, any other good brand will do or you can make your own. See Curry Powder.

• 1/4 tsp. Garam Masala. You need more of shop made one because it lacks flavour.

• A small handful of coriander leaves, chopped

Instructions

1. Grind makhane/puffed lotus seeds and keep aside.

2. Heat cooking oil in a pan.

3. Add the cumin seeds and wait until seeds splutter.

4. Add onions and ginger and fry on medium fire until golden brown.

5. Add turmeric, coriander, chilli and salt and fry 10 seconds on low heat.

6. Add tomatoes, fry for a couple of minutes.

7. Add ground makhane or lotus seeds and mix.

8. Add the Kitchen King curry masala powder and fry for 1 minute.

9. Add the khoya or cream.

10. Cook for 5 minutes.

11. Add Paneer squares and cook for further 5 minutes.

12. Sprinkle the garam masala and chopped coriander leaves.

13. Serve hot, with freshly made Chapatti or Tandoori Roti.

Answer 2

Use Yogurt and heavy whipping cream.  Here is a recipe for you to look over to see if you would like it:

Shahi Paneer Recipe

Shahi Paneer is similar to Makhni Paneer. The major difference is that Paneer is not fried for 'Shahi Paneer'

Kitchen Tested By: Amit Aggarwal, Canada



Ingredients

1. Ghee: 2 Tablespoon

2. Ground Onions: 1 Cup

3. Salt: ½ teaspoon

4. Cayenne pepper: ½ teaspoon

5. Minced Garlic: 1 Tablespoon

6. Finely chopped ginger: 1 Inch

7. Ground Cumin: ½ teaspoon

8. Ground coriander: ½ teaspoon

9. Cinnamon powder: ½ teaspoon

10. Cardamom powder: ½ teaspoon

11. Bay leaf: 1

12. Yogurt: ¼ Cup

13. Tomato puree: ½ Cup

14. Brown sugar: ¼ teaspoon

15. Almonds: ½ Cup. Soak overnight in water and remove skin

16. Cashew: ½ Cup

17. Heavy whipping cream: ½ Cup

18. Paneer: 1 pound

Garnish

1. Cilantro Chopped

2. Grated or Crumbled Paneer



Method

1. Heat Ghee in a heavy bottom pan. Add onions, salt and cayenne. Sauté onions till clear. About 5 minutes

2. Add Minced Garlic and Ginger. Sauté one to  two minutes.

3: Add Cumin, Coriander, Cinnamon, Cardamom and Bay leaf. Sauté another two minutes.

4. Add Yogurt. Cook till its all incorporated. about t2 minutes.

5. Add Tomato Puree. Cook about two minutes.

6. Taste. Add brown sugar just enough to eliminate any bitterness

7.Grind almonds and stir in.

8. Grind cashews and stir in

9.: Stir in whipping cream

10 Cut Paneer about ¼ thick, 2"x2" squares. Add Paneer. Simmer covered about 5 minutes.

11: To serve, garnish with Chopped Cilantro and grated Paneer.