Chef Sanjeev Kapoor Recipes
Shahi Paneer- Do me the honor
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 250 gm onions quartered, 1 large onion
- ½ tsp coriander seeds
- 3-4 green chillies
- 125 gm tomato quartered
- 50 gm cashews
- 2-3 tbsp butter
- 1 tbsp ginger garlic paste
- 250 gms paneer cubed
- Butter for sauteing the paneer
- 1 tsp roasted cumin powder
- 1 tsp Turmeric powder
- 1 tbsp ketchup optional
- ½ - ¾ cup Milk
- 1 cup warm water
- 2 teaspoons of chilli powder
- a handful of dried fenugreek leaves
- 3-4 tbsp finely chopped cilantro leaves
- Salt to taste
Ingredients
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Instructions
- Put the tomatoes, onions, coriander seeds, green chillies, and cashews in a big enough sauce pot.
- Add enough water to cover the vegetables and let it come to a boil.
- Drain the water and blend it to a paste.
- Take a pan and heat the butter. Once hot, add in the ginger-garlic paste. Fry till golden.
- Add the onion-tomato paste.
- Fry on medium heat for about 15 minutes, or until the oil separates.
- Add salt and turmeric powder, chilli powder and let cook for another 15-20 minutes on medium-low flame.
- Add ¼ cup of the warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.
- Add the roasted cumin powder and fenugreek leaves to the sauce and mix well. Season with salt. Add the ketchup. The ketchup adds a little sweetness and gives the gravy a reddish colour- you're welcome to leave it out.
- Meanwhile, saute the paneer with a little butter.
- Add the paneer to the sauce and cook for 2-3 minutes. Add finely chopped cilantro, the milk and if required a little more warm water.
- Serve hot with naan, or roti.