Paneer is widely used in North India. It can be used to make a range of dishes from starters, curries to grilled kababs. Shahi Paneer is generally made with dry fruits and sometimes almonds. I find the traditional recipe to be loaded with calories and heavy to digest. So I came up with this recipe where I use coconut milk to give it a creamy texture..and call it Shahi Paneer ! I make it mostly for potlucks or parties as it is very easy to make and everyone loves the gravy. Most of my guests cannot guess the ingredients of the gravy since the coconut milk blends very well with all the spices ,and is indistinguishable.
Ingredients (Serves 4-5)
- Onions--2 big (chopped into big pieces)
- Tomatoes--2 (chopped)
- Ginger-garlic paste --1 Tablespoon
- Kasoori methi--1 Tablespoon
- Chilli powder--1 teaspoon
- Turmeric--1 teaspoon
- Garam Masala--1 Teaspoon
- Coconut milk --1/2 Can (small can)
- Paneer cubes--200 grams
Paneer-- Take a pan and add 1 Tablespoon oil to it. Add the paneer and roast it till it turns brown in color. You can roast big chunks of paneer and later cut them into small pieces. Sprinkle some salt on the cubes.
Gravy paste --Take Onions, tomatoes, ginger, garlic and blend it in a mixer. Keep aside
Heat oil in a heavy skillet over medium heat. When hot add the paste of onions and tomatoes and sauté, add kasoori methi, turmeric, chilli powder, garam masala and let it cook for about 10 minutes till the oil starts separating. Now add the coconut mixture and partially cover the mixture. Cook it for another 10 minutes stirring occasionally. Add the paneer cubes and season with salt. Let it cook for around 5 minutes and turn off the heat. Serve hot with Chapati or Biryani.