Paneer is the most favourite dish for most of the north indians, rather mandatory for any festival or guest lunch or dinner. Paneer can be made with so many varieties, this is the speciality of my sister who stays in Lucknow. She makes it real yummy and this time I learned it, so friends here it is........
For Shahi Paneer,
4 medium sized onions
1/2 tsp ginger chopped
2 big tomatoes.
6-8 cashew nuts
1 cup fresh milk
2 tsp. kitchen king (MDH)
1/2 tsp. garam masala
1 tsp. coriander powder,
1tsp. turmeric powder
salt to taste
1/2 tsp red chilli powder
2 tbsp oil.
Cut the paneer in cubes and keep aside (here we have fried it because my nephew like it this way, but its very tasty without frying also)
Grind the onions. & ginger together
Put the oil in pan and add the onion paste and ginger and saute it.
grind tomatoes and cashewnuts together.
When onions become golden brown add tomato and cashewnuts paste and saute it
then add all the spices and stir it for 1 min.
then add milk and let it simmer for 5 minutes on fire
now add paneer and simmer for another 3-4 minutes.
garnish it with chopped fresh coriander leaves.
1cup wheat flour
1cup gram flour(besan)
salt to taste.1 onion finely chopped
2 tbsp green coriander finely chopped.
Mix. all the ingredients and make a dough adding very little water at a time.
Dough must not be very soft, as then it will be dififcult to roll into chapatis.
now make small chapatis with this dough and serve with a dollop of butter or desi ghee and shahi paneer.