The biggest challenge I’ve always faced while calling people over for a meal is deciding the menu. Cooking always seemed the easier option. One of projects I intend on taking up for my blog is to present dinner-party menu combinations (appetizers+maincourse+dessert). While i admit it is a long drawn plan, i believe i should atleast make a meek attempt.
My recipe for the day is Shahi Paneer. I learnt this recipe eons ago when i had gone for a cooking class. I have changed the recipe to suit my style. So here goes the recipe for Shahi Paneer.
Shahi Paneer (Cottage Cheese in Tomato Gravy)
Recipe type: Sides
- Cottage cheese/Paneer slab, 100 gms
- Tomatoes, 3 big
- Onions, 3 big
- Garlic, 2 big cloves
- Ginger, 1 small piece
- Thick curds/Greek yogurt, 2-3 Tbspn
- Cashew, 10-15 pieces
- Coriander powder, 1½ tsps
- Chilli powder, ½ tsp to ¾ tsp
- Cumin powder, ½ tsp
- Garam masala powder, ½ tsp
- Turmeric powder, ½ tsp
- Salt to taste
- Slice the onions and garlic.
- Add 2 Tbpsns of oil in pan, add the onions and garlic to the pan.
- Fry it well till it is light brown in colour.
- Take the onion garlic mixture off the stove and let it cool.
- Grind the mixture finely and keep it aside.
- To the same pan add chopped tomatoes and ginger.
- Fry it till the tomatoes get a little mushy.
- Take this mixture off the stove and let it cool.
- Add the tomato ginger mixture and cashews to a food processor/mixer and grind it till the mixture is very fine.
- Add about ½ tsp of oil to a pan and fry the onion garlic paste till it is dark brown in colour.
- Then add the tomato ginger paste and once its well blended add dry powders, salt and fry it for another 5 mins.
- Now add beaten curds to it and cook well.
- Finally add a cup of water and boil well.
- Cube the cottage cheese, add it to the gravy and boil it for about 3-4 mins.
- Serve hot with chappathis!!