Shahi Paneer

Shahi Paneer


Who does not love paneer? Oh, maybe the ones who are calorie conscious but still am sure they like but will just carry some guilt. For me, when I get to eat or prepare paneer based dishes, I just try to enjoy it as much as possible. I am going to try making paneer using semi skimmed milk just so that I do keep it as healthy as possible too. While the first thing that comes to mind thinking of paneer is the fat, it also has some health benefits. It is a good supply of calcium and is also said to help prevent development of insulin resistance. I have also read in my ayurvedic book that coagulated milk is easier to digest than just milk so I am guessing same is the case with paneer as it is made by coagulating milk. Anyway, coming to this recipe, some people make shahi paneer differently but this is how I make it and ofcourse enjoy it. I had low fat fromaige frais to finish and decided to use the same instead of yogurt. The main advantage with it is that it would not break down while cooking. Here is the recipe...

2 cups paneer, cubed
3 tomatoes
1 inch piece ginger
3 green chillies
2 tablespoons ground almond
½ teaspoon crushed kasoori methi
1 ½ cups formaige frais or yogurt (preferably hung yogurt)
Turmeric powder
1 teaspoon cumin seeds
1 onion, finely chopped
2 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon chilly powder
Salt to taste

Heat some oil and fry the cumin seeds until brown. Add the onions and fry until they begin to brown

Grind the tomato, green chillies and ginger together without adding water

Pour this mixture into the onions and cook until it reduces and comes together

Add the turmeric powder, almond powder, coriander powder, cumin powder, chilly powder and kasoori methi and mix well and fry for a couple of minutes

Add the fromaige frais, salt and bring to boil

Add the paneer, mix well and simmer for a few minutes so the paneer absorbs all the flavours and serve hot