Shahi Paneer

You can never have too many side dish recipes, so give Shahi Paneer a try. One portion of this dish contains around 10g of protein, 27g of fat, and a total of 322 calories. This recipe serves 4. For $2.17 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 48 people have made this recipe and would make it again. Head to the store and pick up onion, ground turmeric, water, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a rather bad spoonacular score of 33%. Similar recipes include Shahi Paneer | How to make shahi paneer, shahi paneer , how to make shahi paneer, and Shahi Paneer - Indian Cottage Cheese in Tomato Gravy - Paneer s.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve. Kitchen-Friendly View

 

Step by step:

1. Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.

2. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes.

3. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes.

4. Garnish with cilantro to serve.

Nutrition Information:

covered percent of daily need

 

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