Shai Paneer [Nayna Patel]

Natural (plain) yogurt 2/3 cups
Chilli powder 1 ½ tsp
Crushed bay leaves ¼ tsp
Ground cloves ¼ tsp
Ground cinnamon ¼ tsp
Garam masala 1 tsp
Green cardamom pods 4
Ginger pulp 1 tsp
Garlic pulp 1 tsp
Canned tomatoes 2 cups
Salt 1 ¼ tsp
Butter 6 tbsp
Corn oil 1 tbsp
Onions, diced 2 medium
Chopped fresh coriander 1 tbsp
Cooking cream 4 tbsp
Paneer 1 pack
Peas ½ cups

1. Put the yogurt, all dry spices, ginger, garlic, tomatoes and salt into
              mixing bowl and blend together.
2. Melt together the butter and oil in a medium karahi or deep round -
              bottomed frying pan (skillet).Add the onions and fry until golden.
3. Add the mixture and cook for about 10-15 minutes.
4. Add cubed paneer cook for 5 minutes, stir in about half of the
               coriander and mix well.
5. Pour over the cream and stir in well. Bring to the boil.
6. Serve garnished with the remaining chopped coriander and it’s springs.

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