Shahi Paneer Curry
Preparation Time : 5 mins
Cooking Time : 6-8mins
Serves / Makes : 2
Ingredients :
250 gms Paneer (Indian cottage cheese) cut into cubes
Tomato puree : 1 cup
Ginger-garlic paste : 1 tbsp
Red Chilli powder : 1 tsp
(for those who like their curries hot add another tsp of chilli powder or
put two sliced green chillies in the gravy).
Dalchini (Cinnamon) stick : half inch
Elaici (Cardamom pods) : 3
Lavang(cloves) : 3
Badi Elaichi : 1 (black cardamom)
Tejpatta(bay leaf) : 1
peppercorns : 4 (kali mirch)
kasoori methi (dried fenugreek leaves) : 1 tsp (optional in case you don't have this)
Fresh cream : 2 tbsp
Oil : 2 tbsp
Salt to taste
Coriander leaves(dhania) for garnishing.
Method :
Take a microwave proof bowl and put oil and all the sabut(whole) masala into it.
Microwave on high for 1 minute.
Next add the ginger garlic paste and microwave for 30 seconds.
Now add the tomato puree,red chilli powder and a little water if required.
Stir the mixture and microwave for 1 minute.
Add the paneer cubes, salt to taste, and mix gently.
Microwave on high for 2 minutes.
Next crush the kasoori methi and sprinkle it on the gravy.
Microwave for another 2 minutes.
Stir in fresh cream and garnish with chopped coriander.
Serve hot with Rotis.
Source : DSDG
