Shahi Paneer

Shahi Paneer

28
SUSMITA 145

"When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat."

Ingredients 35 m {{adjustedServings}} servings 227 cals

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Nutrition

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  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
  2. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
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Reviews 28

  1. 40 Ratings

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ka me ka thee
2/8/2011

Delicious, easy, I'll make it again!

Elizabeth
2/23/2011

This was delicious! Very east to make (homemade paneer is easy to make, too!). The only thing keeping it from being 5 stars is that the spice level here is very very mild. I would at least double the amount of spices used here to give it more of an Indian flavor. Nonetheless, it was delicious!

Misspurplecat
7/19/2010

This was good, I definitely ate all of it within a two day span. I did give some to a friend and sister, and they LOVED IT. I made some modifications: I used a can of crushed tomatoes instead of the fresh pureed, which I found made it too tomato-y. I added more cream to balance out the thick tomatoes, and didn't have to adjust the spice balance. It was perfect. Since I didn't want to eat too much fattening dairy, I used chickpeas instead of paneer, and it was just as delicious. Will use this recipe again, only I will follow the exact directions with the tomatoes! Or...use only half a can of crushed rather than the whole darn thing at once.