Indeed a no fuss recipe of shahi paneer – a north indian delicacy. This recipe is also not a cream topped version but a rather healthy version and much more easier to make. And it tastes just as good … in fact even better.
This recipe is so quick to make that you don’t have to wait for a party to have this favourite. I make this at least once a week. In fact, I now only use this version of making shahi paneer even for parties.
I use homemade cottage cheese as I feel it is more nutritious and fresh. You can even make it with ready made cottage cheese.
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My secret tastemaker
I often use this tomato puree tube (Ardita Parma-Italia) in most of my gravy dishes. Just abut 2 tbsp along with fresh tomatoes. It is easily available in most gourmet stores like Godrej Nature’s basket or foodhall. It costs about 230 rupees a tube and lasts for months.
It makes the gravy thick, imparts a dark red colour and balances the sweetness.
Give this tube a try and you will love the difference it makes with just a tablespoon of it.
In this recipe I have used about 2 tbsp of the tomato paste. You can replace it with a teaspoon of sugar to balance the sweetness.
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Ingredients
Serves 2
1. Cottage cheese (Paneer)– 500 gms, cubed
2. Tomatoes – 3 medium, roughly chopped
3. Onion – 1 large, roughly chopped
4. Carrot – 1 medium, peeled and roughly chopped
5. Cashew Nuts – 1/2 cup
6. Tomato puree (tube) / Sugar – 2 tbsp / 1 tsp
7. Turmeric powder (Haldi)- 1/4 th tsp
8. Red chilli powder – 1/2 tsp
9. Garam Masala Powder – 1/2 tsp
10. Dried Fenugreek Leaves (kasoori methi) – 2 tbsp
11. Coriander leaves – for garnishing
12. Oil – 1 tbsp
13. Butter – 1 tbsp
Method
1. Place the roughly chopped tomatoes, onion and carrot in a pressure cooker. Add the cashew nuts also and about 2 cups of water. Pressure cook for 3-4 whistles. Once the steam is out, open the lid and cool the cooked vegetables.
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2. Puree the vegetables using a hand blender or in a mixer grinder to a fine paste.
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3. Heat oil in a saucepan.
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4. Add the paste to the hot oil and stir well.
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5. Mix in the masalas – turmeric powder (haldi), red chilli powder, garam masala powder and salt.
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6. Add the tomato tube paste or sugar and mix well.
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7. Cover and cook for 10 minutes, stirring often.
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8. In another small pan, dry roast the fenugreek leaves (kasoori methi) for a couple of seconds. Then crush the leaves into a powder using your hands.
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9. Add the powdered fenugreek leaves to the sauce and mix well.
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10. Add the cottage cheese cubes and mix well. Cover the saucepan with a lid for a couple of minutes to allow the cottage cheese to soften and get infused into the gravy.
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11. Garnish with freshly chopped coriander leaves and serve with hot chapatis.
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Step by Step with pictures
Step 1
Place the roughly chopped tomatoes, onion and carrot in a pressure cooker. Add the cashew nuts also and about 2 cups of water. Pressure cook for 3-4 whistles. Once the steam is out, open the lid and cool the cooked vegetables.
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Step 2
Puree the vegetables using a hand blender or in a mixer grinder to a fine paste.
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Step 3
Heat oil in a saucepan. Add the paste to the hot oil and stir well.
Mix in the masalas – turmeric powder (haldi), red chilli powder, garam masala powder and salt.
Add the tomato tube paste or sugar and mix well.
Cover and cook for 10 minutes, stirring often.
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Step 4
In another small pan, dry roast the fenugreek leaves (kasoori methi) for a couple of seconds. Then crush the leaves into a powder using your hands. Add the powdered fenugreek leaves to the sauce and mix well.
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Step 5
Add the cottage cheese cubes and mix well. Cover the saucepan with a lid for a couple of minutes to allow the cottage cheese to soften and get infused into the gravy.
Garnish with freshly chopped coriander leaves and serve with hot chapatis.
Yum! This looks so delicious 😄
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