Simple Recipe for Shahi Paneer, Royal Indian Cottage Cheese:
Prep Time: 30 mins, Serves 3-4.
Paneer: 200g, cubed
Tomatoes: Three medium sized
Milk/ Coconut Milk: 1 Cup (250 ml)
Ghee: 1 Teaspoon
Following optional or Personal Preference:
Cashew nut paste
Personally I won’t add sugar, and add a little bit of extra cashew nut paste and paneer for the sweetness.
Spices: Turmeric – Pinch, Garam Masala – Personal Preference (1 teaspoon), Ginger paste
Garnish items: Cilantro, cashew nuts, fried onions, serrano pepper
Heat a pot on medium heat and add around 1-1.5 Tablespoon of oil.
Dice tomatoes finely, and dice peppers too. Set aside a small amount of diced peppers for garnishing.
Create a mixture of milk, cashew nut paste, salt, sugar, turmeric, garam masala and ginger paste. Use a blender for a more uniform paste.
Once the oil is hot enough, add diced tomatoes and finely diced Serrano peppers. Fry until tomatoes are dried and start sticking to the pan.
Pour mixture into the pot. Mix well. Heat for 3-5 minutes.
Add Paneer, mix, cook for 3-5 minutes.
Once mixture is bubbling, add 1 cup of water, mix well and bubble it until desired thickness is reached. I prefer low to medium flame for around 20 minutes.
Once desired thickness is reached, shut down stove and set aside to cool for 10 minutes.
Garnish with cilantro, fried onions, finely chopped pepper, and crushed cashew nuts. Serve.
Substitutes: Paneer with sweet Tofu for vegan options, ghee with unsalted butter or vegetable margarine, tomatoes with tomato puree.
Sorry no pics. Happy cooking!