Shahi Paneer (Cottage cheese in an exotic curry)

Shahi Paneer (Cottage cheese in an exotic curry)

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Servings: 6
Calories: 472

Ingredients
 

  • 2.2 lb Cottage cheese paneer, cut into fingers
  • 2 floz Vegetable oil
  • 6 Cloves laung
  • 2 Bay leaves tej patta
  • 3 Cinnamon dalchini, 1 inch sticks
  • 6 Green cardamom choti claichi
  • 11 oz Onion paste
  • 1 1/4 oz Ginger adrak paste
  • 1 1/4 oz Garlic lasan paste
  • 2 tsp Red chilli powder
  • 1/2 tsp Turmeric haldi powder
  • 1 tsp Coriander dhaniya powder
  • 2 tsp Cashew nut kaju paste
  • Salt to taste
  • a few drops Red food colouring
  • 1 1/2 cups Yoghurt dahi, whisked
  • 4 floz Water warm
  • 2 tsp Sugar
  • 3 1/2 floz Cream
  • 1 tsp Garam masala
  • 1/2 tsp Green cardamom powder
  • 1 tsp Mace javitri powder
  • 3 drops Vetivier kewda
  • a few strands Saffron kesar, dissolved in 1 tbsp milk
  • 1 tbsp Green coriander hara dhaniya, chopped

Instructions

  • Heat the oil in a pan; add cloves, bay leaves, cinnamon sticks, and green cardamom. Saute on medium heat. When they begin to crackle, add the onion paste and stir-fry for 2 - 3 minutes.
  • Stir in the ginger and garlic pastes, red chilli powder, turmeric powder, coriander powder, cashew nut paste, salt, and red colour.
  • Add the yoghurt, warm water, and sugar. Bring the mixture to a slow boil and then simmer until the oil separates.
  • Let the curry cool, remove the whole spices and blend to a smooth consistency.
  • Reheat the curry, stir in the cream, garam masala, cardamom powder, mace powder, vetivier, and saffron mixture.
  • Add cottage cheese and cook further for 5 minutes.
  • Serve hot garnished with green coriander.
Calories: 472 kcal
Carbohydrates: 35 g
Protein: 26 g
Fat: 27g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 60 mg
Sodium: 667 mg
Potassium: 610 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 767 IU
Vitamin C: 19 mg
Calcium: 366 mg
Iron: 2 mg
Dishes Curries
Cuisine Indian
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