SHAHI PANEER
- Total Time: 35 mins
- Yield: 4
Ingredients
- 2 tablespoons vegetable oil (GREENSFUD OLIVE OIL)
- 1 large onion, thinly sliced
- 1 tablespoon GREENSFUD GARLIC POWDER
- 1 teaspoon ground GREENSFUD CUMIN
- 1 teaspoon GREENSFUD CORIANDER POWDER
- ½ teaspoon GREENSFUD TURMERIC POWDER
- ½ teaspoon GREENSFUD KASHMIRI CHILLY POWDER
- 4 tomatoes, pureed
- 250 grams paneer, cubed
- ¼ cup water
- 1 teaspoon white sugar
- GREENSFUD HIMALAYAN PINK SALT to taste
- ¼ cup cream
- 2 tablespoons chopped fresh coriander leaves
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.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: SIDE DISH
- Cuisine: INDIAN
Keywords: Shahi paneer, Paneer, Side dish, Indian cuisine
