1 cup of lentils (yellow split peas – washed and drained)
1 tsp. chili powder
1 tsp. coriander powder
1/2 tsp. turmeric powder
1 & 1/2 tsp sambar powder
1 medium onion, chopped
1 & 1/2 tsp. garlic paste
1 & 1/2 tsp. ginger paste
2 small tomatoes, chopped
1-2 green chilies -split in half
- salt to taste
Fry the following ingredients in a small amount of oil in a separate skillet & keep aside:
3-4 dried red chilies
1 tsp. mustard seeds
- 1-2 curry leaves
Mix all of the above ingredients in a pressure cooker.* Cover with water. Seal pressure cooker and boil on high heat until you hear two “whistles.” (about 5-7 min). Allow the pressure cooker to cool off completely before opening it.** Add some water (to bring to desired consistency) and bring to a boil with the lid removed.
*If you don’t have a pressure cooker, boil the ingredients until the lentils become soft.
Making this Shahi Paneer recipe will make you look like a pro!
● 200 grams Paneer
● 2 Medium onions
● 1 inch Ginger
● 3-4 pieces Garlic
● 1-2 Green chilies
● 1/2 tsp white pepper pdr
● 1 tsp red chili pdr
● 3/4 tsp turmeric pdr
● 1 tsp garam masala pdr
● 3-4 tbsp cream
● 1/2 cup Milk
● 8-10 tbsp. Vegetable oil
● salt to taste
● Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
To make homemade paneer:
Bring at least 4 cups of milk to a boil (in a double broiler). Add 2 tbsp lemon juice, stirring continuously and gently until the milk thickens and begins to curdle. Strain the curdled milk through a sieve lined with cheesecloth. Get as much of the liquid out as possible. Set aside under a heavy weight in the refrigerator for about 1-2 hrs to press into a flat shape about 1/2 inch thick. For best results, make the paneer a day before you plan to use it in a recipe, it will then be firmer and easier to handle. cut and use as required – it will keep for about 1 week in the refrigerator.
To make Shahi Paneer:
Heat oil in a pan.
Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be careful as it splatters.
Keep the paneer pieces aside.
Sauté the dry fruits in a tbsp of oil.
Grind the onion, ginger, garlic, green chili in a blender and make a fine paste.
Fry the mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chili pdr, white pepper, turmeric pdr, garam masala. Sauté for 1-2 minutes.
Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put a portion of the dry fruits in the gravy while it is being cooked. This adds flavor to the dish. Keep the rest of the dry fruits for decorating.
Finally, add paneer pieces and 1 tbsp cream. Heat for 5 minutes.
(you can also add in a little plain yogurt or more milk if it is too thick)
Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.