Food-Zine-January-2022-Issue

6 METHOD: Shahi Paneer FOR ONION AND TOMATO PUREE: • 1 Tablespoon of butter • 2 Pods of cardamom • 1 Inch cinnamon • 1 Pod of black cardamom • 3 Cloves • 1 Onion (sliced) • 3 Cloves of garlic • 1 Inch ginger (chopped) • 2 Tomato (chopped) • 1 Cup water • 1 Teaspoon of salt FOR CURRY: • 1 Tablespoon of butter • ½ Teaspoon of Shahi Jeera • 1 Bay leaf • ¼ Teaspoon of turmeric • 1 Teaspoon of Kashmiri red chilli powder • ¼ Cup cream/malai • 15 Cubes of paneer/cottage cheese • Few threads of saffron/Kesar • ½ Teaspoon of Kasuri Methi (crushed) • ¼ Teaspoon garam masala • Heat a tablespoon of butter in a pan and sauté two pods of cardamom, one-inch cinnamon, one pod of black cardamom and three cloves. • Now add one onion, three cloves of garlic and one-inch ginger. • Sauté slightly until the onion softens. • Further, add two tomatoes and sauté slightly. • Also, add one cup of water and one teaspoon of salt. Mix well. • Cover and boil for 20 minutes or until it soften completely. • Cool completely and transfer to a blender. Blend to smoothen the paste without adding any water. • Sieve the puree making sure it is smooth. Keep it aside. • In a large kadhai, heat one tablespoon of butter and sauté ½ teaspoon of Shahi Jeera and 1 bay leaf. • Keeping the flame low, add ¼ teaspoons of turmeric and one teaspoon of chilli powder. • Sauté slightly until the spices turn aromatic. • Add the prepared tomato-onion puree and mix well. • Further, add ¼ cup cream and mix until everything is well combined. • Add in 15 cubes of paneer, a few threads of saffron and mix well. • Cover and simmer for five minutes or until flavours are absorbed well. • Now add ½ teaspoon of Kasuri Methi and¼ a teaspoon of garammasala. Mix well. • Finally, enjoy the shahi paneer with roti or garlic naan. Yummy and delicious INGREDIENTS: Mr. Jitendra Goswami Bronze Director Rajasthan Prepared by Mr. Jitendra Goswami F R OM T H E K I T C H E N O F