So here I am at last after a long long long sabbatical :) Not that I had been very busy, but a little preoccupied sometimes, sometimes lazy, and at other times running after my naughty Peanut, who turned 3 this September. So it means more naughtiness, more tantrums, more activities, more stories, more fun, more trouble, more screaming, more tears, more laughs, more love and definitely more hugs :) and therefore less time to write here ;)
So now back to the recipe. Hubby loves paneer, (have I already mentioned it earlier???never mind if I have) and on Saturdays he prefers to keep it Vegetarian!!! So on those days either I experiment or I search for a recipe on the net and cook for him. On one of those days, I found this superb recipe I do not exactly remember where, since it was long back. The recipe was named "Shahi Paneer" but since the original shahi paneer is much more elaborate and includes more ingredients, so I deemed it appropriate to rename it Creamy Paneer.
INGREDIENTS
Paneer 250 gms
Large onion 1 (finely chopped)
Ginger Half piece (finely chopped)
Tomatoes 3-4 (finely chopped)
Green Chilli 1 (finely chopped)
Cardamoms 2 big (crushed)
Beaten Curd 1/4th cup
Chilli Powder 1/2 tsp
Garam Masala 1/2 tsp
Tomato Sauce 1 tbsp
Milk / Thick cream 1/2 cup
Ghee 3 tbsp
Salt as per taste
Coriander leaves 3 tbsp (finely chopped)
1. Deep fry the Paneer cubes and set aside.
2. In a kadai, put 2 tbsp ghee, add the finely chopped onions, and once the onions have become translucent, add ginger and green chilli.
3. Then add crushed cardamoms. Now saute till brown. Then add finely chopped tomatoes and cover the utensil and cook on a low flame.
4. After some minutes add curd and wait for two minutes and then remove the kadai from the heat and allow it to cool.
5. When it has cooled down, grind it to a puree by by blending it in a mixer till it is smooth, you may have to add water for the creamy consistency.
6. Then again take the kadai and add the remaining 1 tbsp ghee and cook the puree in it. Then add salt, chilli powder, garam masala powder, and tomato sauce and water.
7. cover the kadai and cook on a low flame till the gravy is thick.
8. Now add the deep fried paneer cubes and milk.
9. garnish with coriander leaves.
The creamy paneer is ready!!
1. Deep fry the Paneer cubes and set aside.
2. In a kadai, put 2 tbsp ghee, add the finely chopped onions, and once the onions have become translucent, add ginger and green chilli.
3. Then add crushed cardamoms. Now saute till brown. Then add finely chopped tomatoes and cover the utensil and cook on a low flame.
4. After some minutes add curd and wait for two minutes and then remove the kadai from the heat and allow it to cool.
5. When it has cooled down, grind it to a puree by by blending it in a mixer till it is smooth, you may have to add water for the creamy consistency.
6. Then again take the kadai and add the remaining 1 tbsp ghee and cook the puree in it. Then add salt, chilli powder, garam masala powder, and tomato sauce and water.
7. cover the kadai and cook on a low flame till the gravy is thick.
8. Now add the deep fried paneer cubes and milk.
9. garnish with coriander leaves.
The creamy paneer is ready!!
