Last night, I was glancing through some of the pictures of my Rajasthan trip.It was quiet an overwhelming moment for me as I started to relive the memories again.
The Palaces.
The local culture.
The people I met.
The Bond I share with them.
The Food.
It was all back again, in my head as I started feeling nostalgic about my time in this Royal State.
I don't know if my sister realised this or it might have also been a mere coincidence when she made the Shahi Paneer the very same night.
Shahi Paneer
The word "Shahi" is the Indian term for "Royal", hence shahi paneer is a royal gravy made with a mix of dry fruits and Indian spices.People sometimes have mistaken this dish for the Paneer Butter Masala, but you have to note that Shahi Paneer is sweeter while Panner butter masala is the spicier variant.
The curry originally hails from Northern India, but you can find it in restaurants all over India these days.
The dish is best served with Ghee Rice, but also goes well with other Indian bread like Kulcha(by @jeshminz2017), Naan(Pumpkin naan by @thekitchenfairy, Butter naan by @hms818), Chapathi, Phulka and Roti.(by @simaroy)
What do we need?
- 200 grams of Paneer
- 1/4 Teaspoon of Turmeric Powder
- 1 Teaspoon of Chilli Powder
- 1 Salt to taste
- 1 Teaspoon of Sugar
- 1/2 Teaspoon of Garam Masala
- 2 Tablespoon of Curds
- 1 Teaspoon of Coriander Powder
- 1 Teaspoon of Cumin seeds(Jeera)
- 1 Bay leaf
- 3 Cloves
- 2 Sticks of Cinnamon
- 2 pods of Cardamom
- 1 Onion
- 7 Garlic Cloves
- 1 Ginger
- 2 Tablespoon of Almond
- 2 Tablespoon of Cashew Nut
- 3 Tablespoon Ghee
- Fresh Cream to garnish
- Saffron to garnish
How do we go about it?
- We kick start by adding 1 and 1/2 measuring cup water into the vessel at high flame and then add 1 chopped onion,7 Garlic Cloves, 1ginger,
2 Tablespoons of Almond and 2 Tablespoon of cashews.
Lid it up and let it boil for 10 minutes.- Once you see the Onion is cooked, Switch off the flame and Filter the stalk into another bowl. I would then transfer the residue to another plate and start handpicking the almonds to separate it from the rest of the folks.
- Peal out the skin of the Almond and add it to the mixer along with the cooked Onion, Ginger, Garlic, Cashews and 2 Tablespoon of the stalk.
Mix it for a while.- Remove a Non-Stick pan from your armoury, Add 2 tablespoon of ghee,1 bay leaf,3 cloves,2 Pods of Cardamom,2 sticks of cinnamon and the grounded masala(from the mixer).
Stir-fry for until the mix loses its moisture.- I would put in 1/2 Teaspoon of Garam Masala,1/4 Teaspoon of Turmeric Powder,1 Teaspoon of Chilli Powder,1 Teaspoon of Coriander Powder and Salt to Taste.
Mix it.- Now bring in the leftover stalk and 2 Tablespoon Yogurt(Premix the curd with sugar) in the picture.
Stir it for 5 mins over low flame.- For the finishing move, Drop-in 200 grams of Paneer.
Cook for 7 minutes.- If you think the gravy is too thick, add some water or yoghurt to get the consistency you want(optional).
The Curtains Close.
End of the show.
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Note:
All the pictures used in this blog are entirely clicked by me.
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