Cottage cheese or what we Indians call ‘paneer’ , is cooked in innumerable ways. Every region, household adds it’s own touch to this. It is ‘shahi’ – meaning Royal 🙂
A must for every vegetarian household 🙂 It is considered the vegetarian chicken 😉 😀
Shahi paneer was part of my Independence Day platter.
Today i have cooked this in a tomato based gravy.
Here’s what i did………..
250 gms – cottage cheese (cubed)
1 cup – tomato puree (blanched, peeled and pureed)
1 tbsp – onion paste
1 tsp – ginger – garlic paste
1 tsp – kashmiri red chili powder
2 nos – green chili (slit from the centre)
1 tbsp – cashew nut paste
1 tbsp – fresh cream
1/4 tsp – coriander powder
1/4 tsp – tumeric powder
1/4 tsp – garam masala (Indian all spice powder)
1 tsp – sugar
1 nos – bay leaf
2 nos – cardamom
salt to taste
Heat 1 1/2 tbsp oil in a pan. temper with bay leaf and cardamom and add the onion paste. Once translucent add the ginger- garlic paste and fry for 1 min. Add the tomato puree and some salt. Cook for 2 -3 mins and add the dry spices and sugar, chili and cook on a low flame for another 3 -4 mins. Once the oil releases add the cashew nut paste and cook for a min. Add 1 1/2 cup of water and check for salt. Bring it boil and lower the flame. Once the gravy starts thickening, add the cottage cheese cubes. Cook for 4-5 mins, add the cream and take it off fire. Garnish with some more fresh cream before serving.
Happy cooking !!! 🙂
Cheers !!! 😀