Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and Shahi is the Indo-Persian term for royal. This dish is one of the most demanded recipe in Indian restaurants. It is rich in ingredients and taste but is very high in calories as well. My son loves Shahi Paneer but making it the real way is something which doesn’t suits my way of healthy cooking.
I was looking for some healthier Paneer recipes which I can make to satisfy my son’s urge and then I came acroos this recipe one day while watching a poular Indian TV Show Zee Khana Khazana.One of my favorite chef Vikas Khanna was cooking A healthier Shahi Paneer in his show. I quickly noted down his recipe and tried at home with few twists.
I made them along with Tawa naan ( Indian bread) and believe me the taste was simply awesome. Trust me friends that with simple changes in techniques and cooking vessels we actually can bring a lot of change in the fat content of any recipe. This Paneer recipe is only cooked in total 2 tsp. oil. All you need a good Quality non stick cookware.
HEALTHY SHAHI PANEER
For the Gravy
1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashews (kaju)
4 almonds( Badam)
2 whole dry( Kashmiri) red chillies
Other ingredients for making the complete recipe
2 tsp oil
1 tsp ginger-garlic paste
25 of cinnamon (dalchini)
2 cloves (laung )
1 bayleaf (tejpatta)
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to taste
2 tbsp whisked low fat curd (dahi)
1/2 tsp sugar
1 cup Low Fat paneer strips, cut into 1” cubes
1.First let us make the gravy. In a non Stick Pan, put onions, tomatoes, chillies, almonds and cashews and stir them on low flame till the onions change color and tomatoes become little soft.
2.Cool and blend in a mixer to a smooth paste. Keep aside.
3.Heat the oil in a kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
4.Add the cinnamon, cloves, cardamom and bayleaf and sauté on a medium flame for a few more seconds.
5.Add the dried fenugreek( kasoori methi) leaves, garam masala, tomato purée and the above gravy and sauté on a medium flame for another 2 to 3 minutes, while stirring continuously.
6.Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the curd, mix well and cook on a medium flame for 1 more minute.
7.Add sugar, 1/4 cup of water, paneer , mix well and cook on a medium flame for another 2 minutes.
Serve hot garnish with Coriander leaves and ginger flakes. You can also add cream if you want to add that little richness to the gravy.