Tuesday, 5 August 2014

SHAHI PANEER

CHEF BB
SHAHI PANEER
 Ingredients
400 Gms                               Cottage cheese (paneer)
100 Gms                               onion, sliced and grounded
02 tbsp                                  butter
03 no                                     cloves
4-5 no                                    Black peppercorns
2 no                                        Cinnamon
1 no                                        Bay leaf
1tsp                                        green chili paste
1tsp                                        Ginger paste
1tsp                                        Garlic paste
1 tbsp                                                Cashew nut paste
½ cup                                     Yogurt
2 tbsp                                                Cream
1 tbsp                                                Saffron (kesar) stock
1 tsp                                       Garam masala powder    
½ tsp                                      Salt
¼ tsp                                      Green cardamom powder

Method of preparation
Cut the paneer into half inch wide and one inch long pieces. Keep it in Luke warm water with salt. Boil the onions and whole spice in quarter cup of water. Drain and allow to cool discard the whole spices. Grind to a fine paste. Heat butter in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillie paste and boiled onion paste and sauté for three to four minutes on low heat so it does not get colored. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashew nut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

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