This recipe is courtesy of my father-in-law who taught me how to make this in toronto this past christmas. I have really enjoyed it so far, and wanted to share. It's very simple to make and extremely tasty. This is a healthier version of what you would find in regular indian restaurants. The creamy sauce is yogurt based, rather than heavy cream. I hope you enjoy it as much as I do! Note- to make an even lighter version, you may use cubed firm Tofu which has been broiled and browned in an oven.
Shahi Paneer
The recipe is for 1 lb of panner cut into cubes or triangular slices about ¼ inch thick.
Ingredients
1 Large Onion well chopped in a chopper.
½ in cube ginger and one or 2 green chilis fine chopped in chopper.
½ cup crushed tomatoes (I use can) and ½ cup thick yogurt - well blended into a creamy paste.
2-3 Tbsp shahi panner masala (MDH Brand from any Indian Grocery Store) dissolved in ½ cup warm water
3 TBSP Oil
Preparation
- In a skillet, saute onions in oil, put ginger/chillies and keep on frying till onions are golden brown.
- Add tomato/yogurt mix and keep fring till oil separates.
- Add water to your desired gravy consistency and add salt to taste and ½ tsp of sugar. Keep boiling till gravy is well cooked.
- Put Paneer and let it simmer for 5 - 10 minutes till paneer absorbes the spices.
- Garnish with Cilantro at serving time
Note: You may add 3-4 green cardomom pods when putting ginger in onions in step 1.
