Sunday, 24 July 2011

Shahi Mutter paneer

This preparation will  serve 6 


 250 grams cottage cheese( paneer)cut into small cubes
1/2 cup boiled peas
2 large onions
3 large tomatoes
10-14 pieces Cashew nuts
1 Green chilli
2 Green cardamon( ilaechi)
1 Cinnamon stick(Dal chinni)
1/2 teaspoon Fennel seeds powder(Saunf powder)
1/2 teaspoon Red chilli powder(lal mirch)
1/2 teaspoon Garam masala
1 teaspoon Coriander powder(Dhania powder)
1/2 teaspoon Dry Mango powder(Aamchoor)
1/2 teaspoon Cumin powder(Jeera powder)
1/2 teaspoon Black salt(Kala namak)
1 teaspoon sugar
salt according to taste
3 table spoon ghee
1/2 cup milk
 water according to the consistency of the gravy

For garnishing:

2 table spoon fresh cream(Malai)
some coriander leaves


In a grinder make separate paste of Tomatoes , onion-chilli, and cashew nuts. In a kadahi, heat ghee and add cardamom & cinnamon. Add onion paste and saute. Now add tomato paste and saute again for few minutes. Add cashew paste and stir continuously so that the paste dose not stick to the surface of Kadhai. Now add all the spices and saute for few minutes. Add sugar & milk and stir again. Add water according to the desired thickness of the gravy and let it boil for 2 to 3 minutes. Add salt. Now put paneer and peas into this hot gravy and garnish it with cream and coriander leaves.

Shahi mutter Paneer is ready.  Serve it with roti or Jeera rice.  

Optional notes:

This preparation is to be done on low-medium flame. Do not add paneer while the gravy is boiling.

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