Monday, December 12, 2011

Shahi Paneer Recipe

Shahi paneer is one of the best foods of Indian cuisine. It is creamy, spicy and dense. It is prepared with tomatoes, paneer spices and cream. It is highly popular among the people of North India who serve it with any Indian bread, Chapatti or Roti. The Indians use the word Paneer for cottage cheese and the word Shahi is a reference to Mughal court which means royal. Shahi is an Indo-Persian term.

The other dishes which have Paneer as an important constitute are Paneer Butter Masala and Kadai Paneer. These are typical Indian dishes.

Nutrition Facts
Its one serving carries 520 calories. The dish comprises of 20g of fats that is 30% of the total calories. The saturated fats and cholesterol are 50 and 20 percent respectively. In grams saturated fats are 10g while cholesterol is 62mg, sodium 37% and 900mg. The total carbohydrates are 18% and 55g. Sugars and dietary fibers are 0%. It is highly pretentious food and the protein is 62% and 31g.

The estimated percentage of calories from carbs, protein and fat are 42%, 23.7% and 34.4% respectively.

The ingredients for Shahi Paneer are:
  • 250 grams of Paneer (cut up into dices of desired sizes mostly large sized are used)
  • Two table spoon oil or ghee (to fry up)
  • Coriander Powder (one tea spoon)
  • Chili Powder (half tea spoon)
  • Salt (only for taste)
  • Garam Masala (half tea spoon)
  • Turmeric Powder (half tea spoon)
  • A nip of Cochineal
  • One onion (chopped)
  • Ginger-Garlic Paste (one and half tea spoon)
  • Three tomatoes (sliced)
  • Chili Paste (one tea spoon)
  • Ten cashew nuts (very finely grinded paste)
  • Tomato paste (one tea spoon)
  • Chopped coriander (two table spoons, for garnishing)
How to make Shahi Paneer:
  1. Take a large saucepan and put two tablespoons of oil or ghee in it.

  2. Fry the chopped onions when the oil is heated. The onions must be fried till they are soft enough.

  3. Add the chili and ginger-garlic paste. Fry this until its color becomes golden brown.

  4. Then, add the tomatoes and keep frying it for next six to eight minutes.

  5. Put off this mixture from the stove and cool it at ordinary temperature. Put the cold mixture in a blender for grinding with the addition of half cup of water and tomato paste in it.

  6. After grinding, shift the above mixture again in the saucepan and on low heat let it boil.

  7. Fry the paneer in a separate pan. Remove the pan from the stove before the paneer gets brown color.

  8. Add all the salt, garam masala, coriander powder and turmeric powder. Blend the mixture well.

  9. In the mixture add cochineal and cashew nut paste and stir it. Keep it cooking on low heat for 5-7 minutes or wait till the gravy becomes thick.

  10. Serve it hot and put the fried paneer pieces on the top of the gravy.

  11. Now garnish it with coriander leaves.

  12. The dish is ready to serve.

No comments: