Weekend means time to try one new recipe.This time it was the turn for Shahi Paneer, my all time favorite since i was a child. Any time i have gone for dinner to a restaurant in Delhi, there has been hardly any time when i didnt order this Punjabi delight. So i gave it a try.
Here is the recipe:
-Cut fresh Paneer into triangles ( i like traingles better than cubes and my favorite restaurant Supas used to serve it that way). Heat oil in a pan and add fresh ground cumin powder, salt and some red chillies powder. Fry the Paneer triangles in this till golden brown.
-Take 2 big tomatoes and puree them in a mixer along with some cashew nuts, coriander leaves, a couple of kish mish and curd.Also mask a small piece of fresh paneer in this puree to give some thickness.
-In a kadhai , fry onions with ginger till onions are dark brown. Now add salt, turmeric powder, chillie powder, amchur powder and black pepper to this. Add one cinnamon stick also and cook for a while till you can smell the cinnamon fragrance.
-Add the tomato puree mixture to this and cook for 10 minutes till the color becomes red and cinnamon smells strong.
-Add the Paneer triangles to this gravy and cook for 5 minutes.
-Serve hot with chapatis. Enjoy!
2 comments:
Yummy ??..it looks GREASY !!
:)
thats because of the camera..There is only 1 tbsp oil in it..:-)
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