Shahi Paneer Chaman

Name: Shahi Paneer Chaman
Cuisine: Indian
Ingredients: 200 gm paneer; 1 tsp ginger paste; 3 tbsp tomato puree; 2 tbsp cashewnut and charmagaz paste; 1/2 cup milk; 1 tbsp fresh cream; 1/2 tsp kashmiri red chilli powder; 1 tsp kasoori methi powder; 1/5 tsp roasted fennel seed,methi and cumin seeds powder; 1/2 tsp garam masala; 1 tsp shahi paneer masala; 2 green cardamoms; 1 small stick cinnamon; 3 cloves; 1 pinch hing; 3 green chillies paste; 1 tbsp chopped coriander leaves; 3 tbsp oil; 1 tsp ghee; 1 tbsp curd; 1/2 cup milk

Kumkum Chatterjee @cook_12055532

#paneer /post-1
This is an exotic no onion and no garlic recipe of Shahi paneer chaman from the cuisines of Kashmir.Cubes of paneer cooked in a rich creamy gravy of cashewnuts,cream,tomatoes and the aroma of fennel and fenugreek (methi )makes it a lip smacking dish to be enjoyed with pulao,tandoori naan or any flat bread.

Kumkum Chatterjee @cook_12055532

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Ingredients

200 gmpaneer
1 tspginger paste
3 tbsptomato puree
2 tbspcashewnut and charmagaz paste
1/2 cupmilk
1 tbspfresh cream
1/2 tspkashmiri red chilli powder
1 tspkasoori methi powder
1/5 tsproasted fennel seed,methi and cumin seeds powder
1/2 tspgaram masala
1 tspshahi paneer masala
2green cardamoms
1small stick cinnamon
3cloves
1 pinchhing
3green chillies paste
1 tbspchopped coriander leaves
3 tbspoil
1 tspghee
1 tbspcurd
1/2 cupmilk

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Steps

1

Cut paneer into cubes.Make a paste of 7-8 cashewnuts and 1 tbsp charmagaz (melon seeds), green chillies with curd and milk.Chop and boil tomatoes and make a puree.Dry roast 1tbsp fennel,1/2 tsp methi and 1tsp cumin seeds.Grind to a fine powder and set aside.Heat oil in a nonstick pan and fry paneer golden brown.Soak them in hot water to keep them soft.
2

Meanwhile half crush whole garam masalas and add to oil.Add ginger and ground paste and fresh cream or malai.Fry and add tomato puree, kashmiri red chilli powder,fennel seed powder,salt to taste and fry till oil separates.Add paneer,kasoori methi,shahi paneer masala and milk and cook till the gravy is thick.Add 1 tbsp ghee and toss.Garnish with chopped coriander and green and red chillies.Serve hot with any Indian flat bread or pulao.