Paneer Maharani
Servings - 2 - 3
INGREDIENTS
Butter - 2 tablespoons
Bay leaf - 1
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 2
Tomato puree - 240 grams
Water - 190 milliliters
Red chili - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Dry fenugreek - 1 teaspoon
Fresh cream - 65 grams
Paneer - 360 grams
Garam masala - 1/2 teaspoon
Ginger - for garnishing
PREPARATION
1. Heat 2 tablespoons butter in a skillet, add 1 bay leaf, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 2 green chili and stir for 1 - 2 minutes.
2. Then, add 240 grams tomato puree and mix it well.
3. Cook for 7 - 10 minutes on medium heat.
4. Now, add 190 milliliters water and mix it well.
5. Bring it to a boil.
6. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon dry fenugreek and mix it well.
7. Then, add 65 grams fresh cream and mix it again.
8. Bring it to a boil.
9. Now, add 360 grams paneer and mix it well.
10. Cook for 7 - 10 minutes on medium heat.
11. Add 1/2 teaspoon garam masala and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Garnish with ginger.
14. Serve hot with roti or naan.
Shahi Paneer Korma
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Cumin - 1 teaspoon
Green cardamom - 4 pods
Cloves - 4 pods
Cinnamon stick - 1 inch
Onions - 350 grams
Ginger garlic paste - 1 tablespoon
Tomato - 320 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Sugar - 1 teaspoon
Oil - 2 tablespoons
Yogurt - 75 grams
Cashew paste - 50 grams
Water - 300 milliliters
Salt - 1 teaspoon
Fresh cream - 65 grams
Paneer - 320 grams
Garam masala - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 1 inch cinnamon stick and stir well.
2. Add 350 grams onions and fry till translucent.
3. Add 1 tablespoon ginger garlic paste and stir well.
4. Now, add 320 grams tomato and saute till it turns soft and pulpy.
5. Cover it with lid and cook for 10 minutes.
6. Then, add 1/2 teaspoon turmeric and stir well.
7. Add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon sugar and stir well.
8. Transfer this mixture into a blender and blend it into a paste.
9. Heat 2 tablespoons oil in a another pot, add the blended mixture in it.
10. Add 75 grams yogurt and mix it well.
11. Then, add 50 grams cashew paste, 300 milliliters water and mix it again.
12. Bring it to a boil.
13. Add 1 teaspoon salt, 65 grams fresh cream and stir well.
14. Now, add 320 grams paneer and mix it well.
15. Cook for 3 - 5 minutes.
16. Add 1 teaspoon garam masala and mix it well.
17. Garnish with coriander.
18. Serve hot with naan or rice.
