'Shahi Paneer' on the occasion of the Shahi (Royal) Wedding

I began writing this post right after the Royal Wedding and somehow did not publish it.. I remember how that one day became an unconventional Valentines Day for all of us.. and was a celebration of relationships all over the globe. Love can truly unite us all...
Although a little delayed.. I hope everyone reading the blog will enjoy this recipe.
Best!

Many Congratulations to the Royal Couple.. William and Kate. Their wedding was celebrated throughout the world today and it reminded us of the wonderful time we had during ours. I was inspired to put together a quick and easy 'One-Pan' Recipe of Shahi Paneer because I love the Mughlai Cuisine and my hubby loves Paneer - oh! the perfect marriage!


INGREDIENTS:

Onion - 1 medium, fine chopped
Tomato - 1 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 1 small, slit through the middle
Milk - 1-2 cup, depending on how thick you want the gravy.
Paneer - 200gms / about 7oz
Fresh Coriander - small bunch, chopped
Shah Jeera (Caraway Seeds) - 1 tsp
Coriander Powder (Dhania) - 1 tsp
Dry Mango Powder (Amchoor) - 1 tsp
Turmeric (Haldi)- 1 tsp
Garam Masala - 1/2 tsp
Green Cardamom (Choti Elaichi) - 1 or 2
Oil - 2 tbsp
Salt to taste

OPTIONAL: Cashew (Kaju) - 4 or 5 kept in water for 30 mins, then made into a paste

COOKING TIME: 30 mins

SERVING: Serves 2

METHOD:

1. Pour oil in a pan, heat it.
2. Add Shah Jeera, fry for a few seconds. Add Green Chilli, stir.
3. Add onions and fry until golden.
4. Add Tomatoes and cook till oil separates.
5. Add ginger, mix in.
6. Add Turmeric Powder, Coriander Powder, Amchoor, Elaichi,and Salt. Cook for a few minutes. (At this point you can also add the cashew paste, if you want to make a rich gravy).

7. Add Milk, mix in.
8. Add Garam Masala, mix in. Slowly add the paneer, turning them over to lap up the gravy.
9. Remove from fire. Add Fresh Coriander and Serve.

For this recipe it is important to cook the onion and tomato well. Raw taste of the veggies would not bring out the aroma of the spices as they should and the texture of the gravy will not be the best. I prefer doing it on slow fire, turning the onion and tomatoes every now and then.

Online Recipe Competition Award - Paneer Dishes

The Tomato Paneer Bharva was the Runners Up at IHM's RC 2.
This came as a pleasant surprise !!

Thank you members!

Tomato Paneer Bharva (Stuffed Tomatoes)

This recipe has been a favorite of mine ever since I first tried it... that was about three years back. A real show stopper !! It will have your guests asking for more and is sure to get you compliments.. A perfect dish for any occasion.

INGREDIENTS:

6-7 Extra Large Tomatoes
400 gms paneer - mashed (1 packet in most desi stores)
2 Onions - finely chopped
Tomato pulp - which is going to be scooped out of the tomatoes
1 green bellpepper - if you like
2-3 Green Chillis / Red Chilli Powder (whatever you prefer)
2 tsp Tandoori Masala
Salt to taste
Oil

COOKING TIME: 45 mins

SERVING: Serves 6

METHOD:

1. cut tomatoes into two halves, scoop the pulp and keep.
2. Turn the halves upside down and keep over night in the fridge to run out all the water OR if you have little time, wipe the water with a tissue
3. In a wok, heat oil
4. Add Onion, fry till light brown
5. Add Green Chilli and Green Bellpepper, fry for a while
6. Add the Tomato Pulp, cook for a while - till oil separates
7. Add mashed Paneer, Add Tandoori Masala, Add salt - cook till done
8. Cool the filling
9. Fill out the cut halves of tomato.
10. Put in tray and bake for 15 minutes at 350 degrees. (I bake for 20-25 minutes for the filling to get more crunchy)

Once done, serve with Hot Naan/ Paratha !!!

GARNISHING:

In the picture here, I have used Coriander leaves and peas.
My garnishing ranges from curry leaves to dry fruits... just get creative !!
Enjoy !