Shahi Paneer

When i came to Bangkok, Thailand, i have eaten something that really makes me curious. It is Indian vegetarian food, taste a bit spicy with cheese cubes on it i was eating that food with Indian bread called Roti. Tasted very unique but i forgot the name of that food then i asked my friend from India and finaly i got the answer! It is called Shahi Paneer. Then i found it so many on Google, so here it is.. (sorry for copying the recipes and the picture because i put the link on it) no worries

The recipes i got from Indian Food Forever

200 gms Paneer *
2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste

How to

  • Heat oil in a kadhai.
  • Cut paneer into small cubes. Fry over medium heat until light brown.
  • Keep the paneer pieces aside.
  • Saute the dry fruits in one tablespoon of oil.
  • Grind onion, ginger, garlic, green chilli 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 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.
  • Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
  • Garnish shahi paneer with cream and dry fruits and coriander leaves.
*Paneer recipe
1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to

  • Boil the milk in a pan.
  • When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
  • If citric acid is being used, dissolve it in 2-tbsp water before adding.
  • When milk curdles full turn off the gas and keep aside for 5 minutes.
  • Pour it on to a cotton/muslin cloth and tie it with a tight knot.
  • When all the water is drained from the paneer shape it into a rectangular block.
  • Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough

At least the result like this
Image : Cook Republic

Good luck!
best served with bread, roti, paratha, canai, tandoori, or something like that ;)

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