
How To Make Shahi Paneer
Shahi Paneer is the preparation of paneer, originated from India, this dish offers a blend of savory and rich cream with tomato puree and Indian spices.
Serves:
Ingredients
For Paneer:
- 4tbspunsalted butter,(½ stick)
- 2green chillis,sliced
- 1large onion,finely chopped
- 1tbspgarlic,crushed
- 1tbspginger,crushed
- 1½cupstomato puree
- 1tspground coriander
- 1tbsppaneer masala
- 1red bell pepper,sliced lengthwise
- 1tspsalt,to taste
- 2cupsheavy cream
- 14ozpaneer cheese,(1 block) cubed
For Serving:
- fresh cilantro,to garnish
- naan bread
- rice,cooked
Instructions
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Melt the butter in a 5-quart pot over medium heat.
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Add the chili, and cook for 2 to 3 minutes, stirring occasionally.
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Add the onion and saute for about 5 minutes until translucent.
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Add the crushed garlic and ginger and cook for 2 to 3 minutes until fragrant, stirring occasionally.
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Reduce the heat to low, cover, and cook for about 10 minutes until the onion is completely softened.
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Stir occasionally to make sure the bottom doesn’t burn.
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Add the tomato puree. Stir well and cover again.
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Cook for about 10 minutes until the tomato looks like it’s almost separating, and is reduced in volume by ½.
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Add the coriander and paneer masala. Stir well.
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Add the red bell pepper and cook for about 5 minutes until the pepper is half-cooked.
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Add the salt, cover again, and cook for another 5 minutes.
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Add the heavy cream. Stir well, then add the cubed paneer and cover.
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Cook for 25 minutes until all the ingredients are tender.
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Garnish with cilantro and serve with naan or rice.
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Enjoy.
Nutrition
- Calories:Â 682.48kcal
- Fat:Â 60.49g
- Saturated Fat:Â 36.52g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 16.61g
- Polyunsaturated Fat:Â 2.40g
- Carbohydrates:Â 23.18g
- Fiber:Â 4.03g
- Sugar:Â 14.04g
- Protein:Â 16.64g
- Cholesterol:Â 210.43mg
- Sodium:Â 982.98mg
- Calcium:Â 228.98mg
- Potassium:Â 713.84mg
- Iron:Â 2.07mg
- Vitamin A: 707.45µg
- Vitamin C:Â 106.95mg
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