Sahi Paneer Recipe by @aliyaathena | Food Blog No.2

A traditional north Indian or punjabi curry made with paneer in a dry fruit sauce. This curry is more creamy and sweet in flavour than other traditional paneer-based curries due to the use of dry fruits. It's a great gravy-based curry that goes well with a variety of rotis, bread, and rice.

It can be prepared in a variety of ways, including spicy gravy, a dry variant, and a creamy sauce-based curry. One such easy, simple, and rich creamy-based sauce curry is the shahi paneer masala, which is known for its mild and sweet flavour. The use of cream in it gives it the name shahi, which means royal.

Source Pixabay

To begin, I made a creamy sauce with tomatoes and onions in this recipe. To achieve the yellow colour, some people use only onions and leave out the tomatoes. But I use both to give my gravy a good look. And for dry fruits, you can include cashews and almonds.

INGREDIENTS

• For the onion tomato puree:
  1 tbsp butter, 2 pods cardamom, 1 inch cinnamon, 1 pod black cardamom, 3 cloves, 1 onion (sliced), 3 clove garlic, 1 inch ginger (chopped), 2 tomato (chopped), 1 cup water, 1 tsp salt.

• For the curry:
  1 tbsp butter, 1 bay leaf, ½ tsp shahi jeera, 1 tsp kashmiri red chilli powder, ¼ tsp turmeric,13 cubes paneer / cottage cheese, ¼ cup cream / malai , ½ tsp kasuri methi (crushed), ¼ tsp garam masala and few threads saffron / kesar.

INSTRUCTIONS

To begin, heat 1 tbsp butter in a kadai and sauté 2 pods cardamom, 1 inch cinnamon, 1 pod black cardamom, and 3 cloves. Now add an onion, three garlic cloves, and one inch ginger. Sauté until the onion softens slightly. Add 2 tomatoes and sauté briefly. 1 cup water and a pinch of salt are also recommended. Combine thoroughly. Then cover it and cook for atleast twenty minutes or until it became soft.

Source Pixabay

Then make the mix cool and grind them dry without adding any water. Set aside. Heat one tbsp butter in a big kadai and sauté 1 bay leaf with 1/2 tsp shahi jeera. Keep the flame on low and add 1/4 teaspoon turmeric and 1 teaspoon chilli powder. Simmer for a few minutes, or until the spices become aromatic. Mix all in the previously prepared tomato-onion puree well.

Add 1/4 cup cream and stir until everything is well combined. Mix in thirteen cubes paneer and a few pieces saffron. Then cover all and cook for atleast five minutes, or until the flavours mixed completely. Add 1/2 teaspoon kasuri methi and 1/4 teaspoon garam masala. Combine thoroughly.

Finally, Garnish it with some coriander leaves and serve with naan, roti or rice.

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