Another paneer recipe you maybe thinking? Yes yes I know..but this time I’m using the amazing combination of cream and paneer! Before making this dish, I thought I would make something along the lines of Shahi Paneer which is a very rich Mughal dish. But in being extremely rich I also find it is really heavy, so I decided to make the skinny version of Shahi Paneer which is a lot lighter but still tastes good. I decided to throw in some peas for colour and some baby button mushrooms cause they I think they taste darned good with paneer. (Both opional). I also browned off the paneer in dry spices before I used it in the dish so each piece was individually crispy and had its own flavour. Made some rotis with it too (well Mama Sawhney did as she makes them oh so well). Check it.
What we need:
5 tbsp olive oil
1 block of paneer (approx 250g), cut into 1 inch cubes
1 tsp cumin seeds
1 1/2 tsp turmeric powder
3 tsp salt (or according to taste)
1 tbsp ginger
3 cloves garlic
1 medium onion
1 tsp paprika
1 tsp garam masala
1 green chilli (optional)
handful of fresh chopped coriander
1/4 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
5-6 baby button mushrooms, halved (optional)
1 1/2 cup water
2 tbsp sour cream
How we do:
- In a non stick frying pan, heat 1 tbsp olive oil. Add 1 tsp cumin seeds. Once they begin sizzle, add the paneer cubes. Now add 1 tsp salt and 1 tsp turmeric powder.
- Lightly fry until paneer turns golden on both sides. Remove from heat.
- In a food processer, add the onion, garlic, ginger and chilli. Now add 2 tsp salt, 1 tsp paprika, 1/2 tsp turmeric, 1tsp garam masala and the coriandor. Process until finely ground.
- In a pan, heat 4 tbsp oil. Then add the ground up masala. Cook on medium heat until golden brown.
- Add 1/2 tin plum tomatoes and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the peas. Then add the mushrooms and the paneer. Mix well.
- Now add the water and bring it to a boil. Cook for a further 5 minutes. Add the cream. Stir continuously for 2-3 minutes.
- Balle Balle! You’re good to go. Best served with hot chappatis or naan.