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.