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Paneer contains generous amount of Vitamin D, Vitamin B complex along with calcium and minerals. The presence of linoleic acid and sphingolipids in paneer makes it effective in preventing cancer. Paneer is also known to enhance blood formation, strengthen the liver and facilitate absorption of nutrients.
Most of the vegetarians like me, love to hog on paneer dishes. Paneer always satisfy our taste buds. Whether it is curries, starters , stuffed in parathas. Paneer simply tastes delicious. With Summer already around the corner so less spiced and mild flavors of food are more desirable. Here I came up with my version of shahi  paneer recipe, which has mild flavors.

Serving for 4:
Ingredients

For curry powder (masala):
3-4 laung (cloves )
3-4 black peppers
2-3 whole dry red chili
1 tsp khas khas (poppy seeds)
½ tsp jeera (cumin seeds)
1 ½ tsp coriander seeds
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp saunf (fennel seeds)

For curry
200 gram Paneer (diced)
1 ½ tbsp oil
4-5 medium sized tomatoes (roughly chopped + diced)
3-4 cloves of garlic
1 tsp ginger (chopped)
3-4 medium sized onion (roughly chopped + diced)
1 tej patta (bay leaf)
1 tsp jeera (cumin seeds)
1 tbsp chopped coriander leaves
½ tsp Kashmiri red chili powder
½ tsp turmeric powder
Salt to taste
½ tsp sugar
2 tsp cream
1 tsp ghee

Method :
Dry roast all the ingredients of the list of curry powder (masala). Let it cool and grind them in a mixer grinder.
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Boil roughly chopped tomatoes,onion, ginger and garlic together. Make puree  once it is cooled.
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Heat oil in a pan. Add cumin seeds and bay leaf. Suate diced onion for 1 minute on medium flame. Add tomato, onion, ginger and garlic puree into it. cook it until oil separates.
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Add 2 1/2 tsp of curry powder (masala) that we prepared , cream, turmeric powder, chili powder, sugar and salt. Cook it for 6-7 minutes on low flame.
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Now add panner cubes, tomatoes and coriander leaves. Cook for another 2-3 minutes. Add a little water. Curry should not be too thick or too thin. Simmer for 4-5 minutes on medium flame.
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Plate it in a bowl, garnish with cream, ghee, grated paneer and coriander leaves. Serve hot with chapatis, parathas or jeera rice.
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Notes:
This is a mild flavored recipe. If you want to make it spicy, avoid sugar and add chopped green chilies, chili powder.
You can store rest of the curry powder in an air tight container to use it further.
Never over cook paneer. It may become hard.

I hope you enjoyed this recipe. Don’t forget to share your feedback. I’ll be back soon with lots of flavors of love n food.

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