08:51
Jan 11
3
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'Full Written recipe for Shahi paneer Prep time: 20-25 minutes Cooking time: 35-40 minutes Serves: 4-5 people Ingredients For gravy base puree: • Oil 1 tsp • Makkhan (butter) 1 tbsp • Whole spices: 1. Jeera (cumin seeds) 1 tsp 2. Tej patta (bay leaf) 1 no. 3. Sabut kaali mirch (black peppercorns) 2-3 nos. 4. Dalchini (cinnamon) 1 inch 5. Choti elaichi (green cardamom) 3-4 pods 6. Badi elaichi (black cardamom) 1 no. 7. Laung (cloves) 2 nos. • Pyaaz (onions) 2 medium sized (sliced) • Tamatar (tomatoes) 4 medium sized (diced) • Sabut kashmiri lal mirch (whole kashmiri red chilli) 2 -3 nos. • Lehsun (garlic) 4-5 nos. • Adrak (ginger) 1 inch • Hari mirchi (green chillies) 1-2 nos. • Hare dhaniye ke danthal (coriander stems) a few • Kaju (cashew nuts) 18-20 nos. • Salt to taste For shahi paneer: • Dahi (curd) ½ cup • Powdered spices: 1. Haldi (turmeric) powder ½ tsp 2. Dhaniya (coriander) powder 2 tsp 3. Kashmiri lal mirch (red chilli) powder 2 tsp 4. Jeera (cumin) powder 1 tsp • Oil 1 tsp • Makkhan (butter) 1 tbsp • Hari mirchi (green chillies) 1-2 nos. (chopped) • Adrak (ginger) 1 inch (julienned) • Kashmiri lal mirch (red chilli) powder 1 tsp • Hot water as required • Shahad (honey) 1 tbsp • Paneer 500-600 grams • Garam masala 1 tsp • Kasuri methi 1 tsp • Fresh coriander as required (chopped) • Fresh cream 4-5 tbsp Method: • For making the puree gravy base, set a wok on medium heat, add oil, butter & the whole spices, stir once and add the onions, stir well and cook for 2-3 minutes. • Further add tomatoes, kashmiri red chillies, garlic, ginger, green chillies, coriander stems, cashew nuts & salt, stir well & cook on medium high heat for 10-15 minutes. • You need to cook until the tomatoes are completely mashed. • Once they’ve become mushy, add some hot water& stir well, further cover & cook for 5-10 minutes on medium flame. • Now, switch off the flame & cool down the mixture to room temperature, further discard the bay leaf, black cardamom & cinnamon, once discarded, transfer it in a mixer grinder and grind well to make fine puree, add little water while making the puree. • Further use a sieve and strain the puree to get the smooth texture. Keep this strained puree aside to be make the shahi paneer. • For a making the shahi paneer, start by first adding curd, and the powdered spices in a bowl, whisk well to until the curd is smooth. Keep it aside to be used later. • Further, set a wok or a big size pan on medium heat, add oil & butter, green chillies, ginger & kashmiri red chilli powder, lower the flame and add the prepared curd mixture, stir continuously & cook on medium high flame. Cook well until the dahi is cooked and the oil has separated. • Now, add the prepared puree gravy base & stir well. Add hot water to adjust the consistency of the gravy as per your preference. • Further add, honey & stir well while cooking on low flame for 4-5 minutes. • Further add paneer, you can cut paneer in any shape, I’ve chosen to cut in triangles. Further add garam masala, kasuri methi, a tbsp of fresh coriander & fresh cream, stir well & cook on low flame for 1-2 minutes. • Taste and check for salt at this stage & further you can adjust the seasoning as per your taste. Finish with some more freshly chopped coriander leaves. • Your shahi paneer is ready, serve hot with tandoori roti, laccha paratha or any indian bread of your choice. #YFL #SanjyotKeer #Paneer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN'
Tags: Recipes , street food , Comfort food , indiancuisine
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