Shahi paneer (“Royal Cheese”) is a truly royal dish of Indian cuisine, which is prepared very simply, moreover, from a minimal and affordable set of products. In India, Shahi paneer is usually prepared on festive occasions, but we really liked the dish without a reason. Serve it with rice or just any kind of bread. Indeed, the Shahi paneer dish is so self-sufficient that it is enough to serve with freshly baked bread, but also pasta fit perfectly.
The main colorful shade of the dish gives, which is better to cook at home. The taste of the dish itself depends on the right mixture of spices. Although the same ingredients are found in each mixture of garam masala, a couple of additional ones drastically change its overall taste. In the recipe, I will give a set that we love, maybe you will like it too. The mixture is so fragrant that, apart from a pinch of red pepper and ginger, I didn’t want to “hammer” it with anything else.
There are recipe options with cheese frying and not fried. In my opinion, with fried and the taste of the dish is more colorful, and the cheese keeps its shape better when mixed. In addition, the airy soufflé mass inside the piece and the crispy crust on the outside are unlikely to leave anyone indifferent. You can also adjust the thickness of the sauce to your preference. For example, if served with a side dish, it is better to make the sauce less thick, and with bread, you can make it thicker. Cook for fun!
Healthy food recipes: Shakhi paneer - paneer dish ( Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is one of the variations of Punjabi cuisine.
Shahi paneer - a dish of paneer (Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is one of the variations of Punjabi cuisine.
Cooking time- 30-40 minutes.
Nutritional value (per 100 g)
Proteins - 5.49 g
Fat - 9.9 g
Carbohydrates - 6.50 g
Calorie content - 136.87 kcal
Yield - 1311 g
To prepare shahi parin, you will need spices:
1 cinnamon stick
1 teaspoon turmeric
1.5 teaspoons of zira (jeera, cumin)
3 cardamom seed pods, 1
dining room a spoonful of sugar,
salt to taste
How to cook:
1. Quickly fry the cumin in a dry frying pan. Pour into a mortar, grind with coarse salt and cardamom seeds.
2. Cut dense Adyghe cheese into cubes.
3. In a thick-walled saucepan add ghee, turmeric, cinnamon stick, ground cumin and cardamom. Narget spices in oil. you can add chopped fresh ginger. Add chopped dense Adyghe cheese.
Fry the Adyghe cheese in this oil, carefully turning it over, so that the cheese is browned on all sides, but it does not fall apart. Don't overcook the paneer, just enough to set it up a bit to keep the cubes in shape.
4. When the cheese is fried, pour in tomato juice, add a spoonful of sugar, chopped chili pepper. On low heat, let the tomato paste boil and mix with spices.
This will be of interest to you:
5. Reduce heat, add sour cream, remove cinnamon stick. Add diced peeled tomatoes. Cover with a lid and simmer on low heat for 5 minutes.
6. Then add a jar of red beans. Cover with a lid, simmer for another 5 minutes. Then turn off the heat and let the dishes brew so that the paneer is saturated with sauce and spices.
Can be served with rice.
Shahi Paneer is a richly flavored main dish for big celebrations. This dish is prepared special occasions, most often in restaurants, because it is believed that it is unimaginably difficult to maintain the necessary consistency and aroma of gravy, so few cook this dish at home. Although, in fact, Shahi Paneer is a homemade Indian cheese in a milk-cream-tomato sauce. Additives vary, but the gravy should contain several flavors: sweet, sour, salty, spicy. Shahi paneer can be served with any Indian bread, nan or rice.
Recipe for 4 servings
Ingredients:
1/2 lb paneer* (about 1-1/2 cup paneer, diced)
12 cashews
2 chopped tomatoes
1 chopped green pepper Chile
1/4 inch ginger
3 tablespoons oil
1 teaspoon cumin seeds (cumin)
1/8 teaspoon asafoetida (Hin) (asafoetida - indian spice tastes and smells like onions and garlic combined)
1 bay leaf
1/2 tsp paprika
1 tablespoon coriander powder (dhanya)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon ground red chili, to taste
1/2 cup yogurt
1 teaspoon sugar (sugar can be omitted or replaced with brown sugar)
1 teaspoon salt, to taste
1/4 teaspoon garam masala (see recipe for making garam masala at home below)
2 tablespoons chopped cilantro (hara dhanya)
Cooking method
1. Cut the paneer into 3/4 inch cubes. Set aside.
2. Grind the cashew nuts to a powdery consistency. Set aside.
3. Puree the tomatoes, green chili and ginger.
4. Heat vegetable oil over medium heat in a frying pan. Fry the paneer cubes on the surface until golden brown. Remove from skillet and place on paper towel to remove excess oil.
5. Increase the heat to medium-high and test the oil by adding one cumin seed. If the seed immediately cracked, then the oil is ready.
6. Add the cumin seeds to the oil and when they begin to crack, add the asafoetida and bay leaf. Stir for a few seconds.
7. Add tomato paste, coriander powder, turmeric, red chili powder and paprika. Cook the mixture by stirring for 2-3 minutes. The volume will be reduced to half and the oil will begin to separate.
8. Add sugar, cashew powder and yogurt. Cook for another minute, then add 1 cup of water, salt and bring to a boil.
9. Add paneer and cover. Simmer over medium heat for a few minutes until slightly thickened.
10. Remove from heat, add garam masala and chopped cilantro. Stir gently, cover and let sit for a couple of minutes.
Shahi paneer tastes better when served hot.
Indian cuisine. We continue the week of exotics. Today I present a dish of Indian cuisine - “shahi paneer”.
“Shahi paneer” is translated as royal cheese. The cheese here really bathes in cream. The dish is very satisfying and unusual. With bright aromatics.
Ingredients:
Adyghe cheese -1 pack, 150-200 grams
Tomatoes - 2 pieces
Bulgarian pepper - 1 piece
Bulb - 2 pieces
Cardamom -1 tsp
Masala - 1-2 tsp
Tomato paste - 1 tbsp. with a slide
Cream 10% - 200ml
Raisins-a handful of grams 50-70
Garlic - 3-5 cloves
Ginger-1 tsp
Oil for frying onions
Salt, sugar to taste
We take the desired ingredients. You can take Adyghe cheese, it is soft and tender, or you can make homemade cheese yourself. I will cover the issue of manufacturing in the near future homemade cheese. The process is simple.
1. Cut the onion into half rings. Pass the onion until translucent on a creamy or vegetable oil. Put the cardamom, ginger and masala mixture directly into the onion. Masala can now be found in our stores, this is no longer a shortage. Look for sharpness. Fresh masala is quite spicy. Let the spices warm up in the pan for literally 30 seconds. Ginger can be taken fresh or pickled. Grate fresh, finely chop marinated. Look again for sharpness. Not all of us are fire-breathing dragons.
2. Sliced arbitrarily, but in large slices, put the tomatoes in a pan, slightly stew, add a spoon tomato paste. Stir and fry.
3. Add to the mixture chopped into large pieces bell pepper. It is desirable that both tomatoes and peppers retain their shape. Do not force them with a spatula. Mix gently. We put a handful of raisins.
4. Add cream a little at a time. Mix until thickened. Throw in the chopped garlic. We reduce the fire. Add salt and sugar to taste.
5. The most important moment has come. Cut the cheese into large pieces and carefully place it in the pan. Try to stir the dish gently so that the cheese retains its shape. Reduce the heat to a minimum, cover the pan with a lid, let it simmer. If suddenly you do not have Adyghe cheese, take the most tender cheese that you have. But make allowance for its salinity.
The dish is prepared quickly. Literally half an hour for everything about everything.
