SHAHI PANEER
Shahi paneer is a preparation of paneer, consisting of a thick gravy of cream, tomatoes and GREENSFUD spices.
- Total Time: 35 minutes
- Yield: 4
Ingredients
- 2 large potatoes, peeled
- 1 cup frozen peas, thawed
- 2 tablespoons vegetable oil (GREENSFUD OLIVE OIL)
- ½ teaspoon GREENSFUD CUMIN SEEDS
- 1 bay leaf, crushed
- 500 grams ground beef
- 2 large onions, finely chopped
- 1 teaspoon GREENSFUD GARLIC POWDER
- 1 tablespoon GREENSFUD DRIED GINGER POWDER
- 1 ½ teaspoons GREENSFUD HIMALAYAN PINK SALT
- 1 teaspoon ground GREENSFUD CUMIN
- 1 teaspoon GREENSFUD CORIANDER POWDER
- 1 teaspoon GREENSFUD TURMERIC POWDER
- 1 teaspoon GREENSFUD CHILLY POWDER
- ½ teaspoon ground GREENSFUD CINNAMON
- ½ teaspoon ground GREENSFUD CARDAMOM
- ½ teaspoon GREENSFUD CRUSHED BLACK PEPPER
- 900 ml oil for deep frying
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped green chile peppers
- 450 grams phyllo dough
Instructions
- In a big skillet over medium heat, warm the oil. For about 5 minutes or until the onions are tender and golden brown, cook the garlic and onion in the heated oil. Over the onion and garlic, sprinkle the spices: cumin, coriander, turmeric and chilly powder. Cook for 30 more seconds or until the spices begin to smell good.
- Pour the pureed tomatoes into the skillet and heat for 3 to 5 minutes or until the extra liquid has evaporated and the oil has separated. Stir slowly so that the paneer doesn’t crumble before adding the paneer, water, sugar and salt. Cook for about 10 minutes or until the paneer starts to soak up some of the liquid. After adding the cream, boil the liquid for an additional five minutes. Serve with coriander leaves as a garnish.
Notes
- You can make a thicker consistency or a medium consistency of the gravy by adding less or more water.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Cuisine: Indian
- Diet: Vegetarian
Keywords: Shahi paneer, Paneer
