BM #115 : Week 4, Day 1
Theme : A-Z theme, Curries
I make quite a lot of paneer Curries, but I have never made Shahi Paneer before. I assumed it would be full of cream and cashews from the royal name it carries. I was surprised to know that it is yogurt that makes this curry smooth and creamy. There is a little bit of cream of course, and it does add a depth to the curry but you can omit it if you are short on it. I always substitute milk for cream if I don’t have it with me.
I followed this video recipe to prepare the curry and I have already made this a couple of times. I skipped all the initial spices of cloves, cinnamon and cardamom as my family is not too keen on it. But add it for a richer flavor if you like it. I was making this for a friend of mine who was visiting me. I was half way through cooking when she came and she helped me with the final part of the cooking. They make this curry often and I learnt two things from her. One, add more kasuri methi than what I usually add. I am a little scared of adding too much, so I stick with a teaspoon or so, but she added more than that and I loved it. And two, I didn’t realize that my homemade yogurt was sour and it needed a bit of sugar to balance it out. I do add a bit of honey to paneer gravies, but I don’t always taste test before serving. So it’s a good thing to do before serving the dish to your guests to make these adjustments.
Read on for the recipe.
Recipe Source : Rajshri Foods
- 2 teaspoons oil or ghee
- 2 medium onions, chopped
- 1 tablespoon ginger garlic paste
- 2 green chilies, finely chopped
- 2 large tomatoes, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoon coriander powder
- 2 tablespoons cream
- 1/2 cup yogurt
- 1 teaspoon sugar, optional
- 1 tablespoon kasoori methi
- 2 cups diced paneer cubes
- Heat oil or ghee in a pan. Sauté the onions. Add ginger garlic paste and green chilies. Sauté until onions turn soft. Add the chopped tomatoes and all the masala powders. Add half a cup of water if the curry is dry. Cover and cook until tomatoes are completely cooked and mushy.
- Turn of the heat and let the tomato mix cool completely. Once it’s cooled down, blend into a paste.
- Add it back to the same pan and heat it back again. Add half cup of yogurt and 2-3 tablespoon cream. Add about one cup of water to bring it to the consistency you prefer. Mix well. Once it starts to simmer, add crushed Kasuri methi and paneer cubes. Let it cook for a minute or two and turn off the heat.
- You can add a spoon of sugar if it’s too sour because of the tomatoes or homemade yogurt. Add a dash of cream at the time of serving.