RCI-SP.005.0054.001
Shahi Paneer
Ethnicity - Punjabi, North Indian Type of meal - Party, Lunch, Dinner
Prep45 min
Cook75 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- paneer (cottage cheese) cut into cubes250 g
- onion - finely chopped (or ground into a paste in a food processor)1 unit
- green chillies - finely chopped2 unit
- 1 teaspoon
- 4 unit
- cardamom powder½ tsponly two pinches would be used in the curry
- beaten curd¼ cup
- ½ teaspoon
- ½ teaspoon
- ¼ cup
- 2 tbsp
Method
1
Heat 2 tablespoons of oil in a heavy-bottomed pan or wok over medium-high heat until shimmering, about 1 minute.
2
Add the finely chopped onion and cook, stirring frequently, until golden brown and caramelized, about 8-10 minutes.
3
Stir in the ginger paste and finely chopped green chillies, then cook for 1-2 minutes until fragrant.
4
Add the finely chopped or blended tomato puree and cook over medium heat, stirring occasionally, until the oil begins to separate from the mixture, about 5-7 minutes.
5
Reduce heat to low and add the beaten curd a tablespoon at a time, stirring constantly to prevent curdling, until fully incorporated.
6
Sprinkle in the red chile powder, cardamom powder (two pinches only), and sugar, then stir well to combine.
7
Pour in the ¼ cup of milk and stir until the curry reaches a smooth, creamy consistency.
8
Gently add the paneer cubes and stir carefully to coat them evenly with the sauce without breaking them.
9
Simmer over low heat for 3-5 minutes, stirring very gently once or twice, until the paneer is heated through and the curry is well combined.
5 minutes