Delhi is the receptacle of bold flavours and a myriad cuisines but it is the local food that is unlike anything you will find anywhere else. Dilli ka khaana is a special memory for all those who have grown up in Delhi and traversed its lanes to hunt for the best paranthas and chaats. In many Delhi homes and even in roadside dhabas, paneer is the all time favourite and is cooked in a multiple ways. Also known as cottage cheese, it has a soft crumbly texture with high nutritional value as it is gluten free and rich in protein. For all my paneer loving friends, here is a very special paneer recipe from the home-kitchens in Delhi.
Yes, it is Shahi Paneer which will tickle and tantalise your palate. Any occasion in Delhi, whether it is a festival, wedding or a get-together is incomplete without the presence of this royal dish. The softness of paneer and rich and creamy texture of the gravy spiced up with aromatic flavours of cardamom and cinnamon, make the dish delectable and simply divine.
Shahi Paneer (for four people)
Ingredients
Onion chopped finely : 2
Tomatoes boiled & pureed : 3
Ginger chopped : 1 tsp
Garlic chopped:(optional) 1 tsp
Green chilly chopped: 2 small
Paneer diced into cubes : 200 grams
Salt : to taste
Red chilly powder : 1/2 tsp
Coriander powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Paneer masala ( optional): 1 tsp
Sugar : 1 tsp
Garam masala : 1/2 tsp
Kasoori methi : 1tbs
Cashew paste : 2 tbs
Cream : 1 tbs
Ghee : 3 tbs
Jeera : 1/2 tsp
Water : 1 cup
Milk : 1/2 cup
Cardamom : 2
Cinnamon : 1 stick
Method
■ In a pan, heat ghee .
■ Add jeera, let it crackle
■ Add cardamom and cinnamon stick. Fry for 2 seconds.
■ Add chopped onions . Fry till golden brown.
■ Add ginger, garlic and green chilli.
■ Add tomato puree, cook till it dries.
■ Add salt, red chilly powder, coriander powder, turmeric powder, paneer masala, sugar and kasoori methi. mix it well. Fry it for one minute.
■ Add paneer cubes mix it gently.
■ Add 1/2 cup of milk along with 1 cup water. Mix it well
■ Bring it to a boil. Add cashew paste.
■ Add cream to the gravy and boil it once.
■ Transfer it to a serving bowl garnished with chopped coriander and swirls of cream.
Note – For cashew paste, microwave 5-6 cashews with 1/2 cup water for 3-4 minutes. Cool and grind into fine paste.
Seema Goel is a gourmet cook, a teacher, a singer and most importantly a mother committed to a lifetime of nurturing.