[Indian Recipes] Shasi Paneer - Cottage Cheese Curry

Rich, creamy, quick and easy authentic Indian shahi paneer (cottage cheese curry) recipe made with onions, tomatoes, garlic, ginger and simple Indian spices.

With an official announcement of two more weeks of lockdown gives me more time in the kitchen and while I already learned how to make malai kofta, authentic bhuna masala (Indian curry paste), rajma (red kidney beans curry) and yummy cumin rice, it was time I share the recipe for another favourite Indian meal of mine: shahi paneer - which by the way, I did not have to learn, since I have been making this, this way, since years.

This shahi paneer recipe is easy, makes comfortable portions for 2-3 servings and gives you a rich onion and tomato base gravy which is a little sweet, mildly spiced, creamy and not heavy at the same time and just perfect with a serving of jeera rice (Indian cumin rice) & some coriander chutney.

There is a continuous debate if tikka masala gravy is better than shahi (rich tomato base) gravy & I am forever game for a yummy, thick orange gravy, which by the way is naturally orange and is made without adding any food colour.

I love making this quick and easy shahi paneer whenever I need a vegetarian meal made in under 30 minutes! So delicious, so quick, so easy and just the perfect comfort food 😀 so lets learn how to make restaurant style shahi paneer at home

Start by sautéing onions, garlic and ginger in some oil until lightly browned.

Now add the tomato chunks and cook for about ten minutes. Then add the spices and cook further until a chunky mix of onions, tomatoes, ginger and garlic is formed.

Puree the mixture and add honey, cream and paneer.

And there you go, yummy shahi paneer is ready! Serve with rice or naan and enjoy 🙂

QUICK AND EASY SHAHI PANEER RECIPE (INDIAN COTTAGE CHEESE CURRY)

Author: Sheena


DESCRIPTION

Rich, creamy, quick and easy authentic Indian shahi paneer (cottage cheese curry) recipe made with onions, tomatoes, garlic, ginger and simple Indian spices.

INGREDIENTS

• 3 tbsp oil
• 1 medium sized onion or 80-85 grams (sliced)
• 1 tsp garlic (grated)
• 1/2 tsp ginger (grated)
• 5 medium sized tomatoes or 400 grams (roughly chopped in chunks)
• salt
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1 cup water
• 1 tsp honey
• 1/4 cup cream
• 200 grams paneer (cubed)

INSTRUCTIONS

1. To a wok/ kadhai, add oil and let heat for a few seconds on medium flame. Add sliced onions, garlic and ginger and let cook until lightly browned.
2. Add cubed tomatoes and salt. Cover and let cook on medium flame for 10 minutes.
3. Take off the lid, lightly sauté the mixture pressing down the softened tomatoes with the back of the wooden spoon.
4. Add garam masala, chilli powder and cover and cook for additional 5 minutes. (see note 1)
5. Turn off the flame and add 1/2 cup of water. Let the mixture cool to room temperature for 10-15 minutes.
6. Transfer the mixture to a blender and puree. Add the remaining 1/2 cup of water and puree again.
7. Transfer the puree back to wok and cook for a couple of minutes on low flame for 3-4 minutes until it just begins to boil from the edges. Add honey and mix. Turn off the flame and add cream. Mix well.
8. Add cubed paneer and mix gently. Serve with rice/ naan.

This recipe and image sources are referred in website: Thetwincookingproject.net. Thanks so much!