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Paneer Shahi masala ( Restaurant style)

This recipe was given to me by my sister in law Kavita .Thanks to her  I had the best paneer makhni at the dinner hosted by her. Forgetting my good manners I not only took the second helping but even graduated on to the third one. This recipe is a little time consuming but good things in life are worth the wait. I have changed the original recipe a bit but the result is mind-blowing. Hope you enjoy it too.

Paneer 250 grm

2 cup ( full cream milk)

Tomatoes- 5nos ( puree them)

Onion 2 medium sized ( Finely chopped)

Ginger 1 inch (Finely minced)

Garlic 4-5 cloves (Finely minced)

G chilli -1 nos

Coriander – 3 tbsp

Bay leaf -2 nos

Garam masala pwd -1/2 tsp

Coriander pwd- 1 tsp

Meat masala – 2tbsp

Salt ( to taste)

R Chilli pwd ( to taste)

Deggi mirch pwd  ½ tsp  ( for color)

Oil 4 tbsp

Method:-

Heat oil in the pan, add bay leaf to it. Put chopped onions in the pan cook till the oil separates on slow flame for 15 min. Add finely chopped g chilli & ginger garlic paste, cook for another 10 min. Add the pureed tomatoes along with all the spices. Put 2 tbsp chopped coriander. Let it simmer for another 15 min keep stirring as the oil will separate and the batter becomes like a thick paste. The smell would be heavenly. Cut the paneer into thick pieces( an inch approx) so they would not break when soft. Put them in the pan coat them in the tadka ( the cooked batter) .After 2 min add milk in the paneer & fold it in with soft hand .When the tadka is mixed with milk cook it on slow flame for 20 min or till the gravy thickens and is reduced a little. Serve it with tandoori roti or jeera rice.

Tip-

You can add cream instead of milk but then you only have to cook for 5-6 min. (Milk cut down on unwanted calories but gives the same effect)

If you want to increase the gravy or want a thin consistency then add water with milk. According to your  choice.

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