Sie sind auf Seite 1von 3

Quick Look Recipe Shahi Paneer Main Ingredients Paneer (cottage cheese) Cuisine Delhi Course Main Course

- Vegetarian Level Of Cooking Medium Nutrition Facts Calorie Carbohydrates Protein Fat Fibers Similar Recipes Vengana Ne Dahi Ni Burani Muri Ghonto Roasted Vegetable Lasagne Pithore In Gravy Masaledaar Chholay Steamed Lauki And Palak Kofta See MoreRecent Searches Butter Chicken Palak Paneer Dal Makhani Bombay Pavbhaji Paneer Butter Masala Matar Paneer Shahi Paneer Rajma Rasmisa Aloo Ki Tikki You are here: Home Recipe Shahi Paneer Shahi PaneerContributed By: Book: Party Cooking Rating: 4 Member LoginPlease login if you have already registered.User Name: Password: Login Failed Forgot Password? click here New Member? Please click here to register ACTIVATE YOUR ACCOUNT

Hello, your account with www.sanjeevkapoor.com is yet to be activated. You will be receiving intimation on your registered email address. Kindly confir m your registration by clicking on the link provided in the mail. Your login det ails would continue to remain the same post activation also. "Happy Cooking! www.sanjeevkapoor.comForgot Password Please enter your registered email address

Invalid Email IdPlease Enter Email Id Your password has been sent on your email address. Please Check.Rate this recipe Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too!Cooki ng Time: 20-30 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites 2216 480 24 304 Ingredients Paneer (cottage cheese) 400 grams Onion ,quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies,slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste Green cardamom powder 1/4 teaspoon Method Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the o il in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and saut till f ragrant. Add the green chillies and boiled onion paste and saut for three to four

minutes on low heat so it does not get coloured. Add the ginger paste and garli c paste and continue to saut for half a minute. Add the cashewnut paste and saut f or another two minutes. Add the yogurt and saut till the water from the yogurt ge ts absorbed. Stir in the cream, saffron and garam masala powder and salt to tast e. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and ser ve hot. Chef's Tip Back Buy this recipe along with many more now