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Shahi Paneer Kurma

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Shahi Paneer Kurma



Shahi Paneer
is considered to be a main side dish especially in the Northern parts of India. Shahi which means 'Royal' and Paneer when translated is ' Cottage Cheese' gives Shahi Paneer a royal feel to it. 'Shahi Paneer' is undoubtedly one of the most popular dishes originating from India. I am trying to make this recipe as simple as possible.

Ingredients:




Ingredients:
Paneer - 1/2 pound
Ginger paste 1 tsp
Green chillies 2 no
White Pepper Powder 1/2 tsp
Kashmiri Chili Powder 1 tbsp
Turmeric Powder 1` tsp
Garam Masala powder 1 tsp
Heavy Cream 1/2 cup
10 pieces of cashews, 1 tbsp khuskhus ( soak in hot water)
Dry fruits (Cashew Nuts, Raisins) 1/4 cup
Milk 1/2 cup
Ghee 2 tbsp.
tomato puree ½ cup
Red color or Yellow color - a pinch (optional)
Safforn 1/4 tsp
Oil 2tbsp
Salt to taste




Preparation:




  • Heat oil in a kadhai.
  • Cut paneer into small cubes. Fry over medium heat until light brown. Keep the Paneer pieces aside. soak the fried Paneer in warm water for 15 minutes,
  • Drain & squeeze out the water from paneer and keep aside.
  • Fry the dry fruits in one tablespoon of ghee.
  • Grind ginger, green chilli, soaked cashews, khus khus in a blender and make a fine paste.
  • Fry the mixture in the remaining oil until golden brown and oil starts separating.
  • Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
  • Add milk and color (optional)to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
  • Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating., you can add mixed fruits ( tin)
  • Finally add paneer cubes and cream and saffron. Heat for 5 minutes.
  • Garnish shahi paneer with cream and dry fruits .

For Low fat:
use less heavy cream, Less dry nuts, 2% milk.




DSC00455.JPG


Shahi Paneer Kurma | Madappalli - Temple's Kitchen
Labels: North Indian, Vegetable Gravies/ Subjis Posted by Sadhana Padmanabhan
 
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