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Before you jump to Shahi Paneer with Makki di Roti: For a change & to break the stereotype recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got insight from reading it, now let’s go back to shahi paneer with makki di roti: for a change & to break the stereotype recipe. You can have shahi paneer with makki di roti: for a change & to break the stereotype using 27 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook Shahi Paneer with Makki di Roti: For a change & to break the stereotype:
- Prepare of Tomato: Large & Roughly Chopped.
- Prepare of Onion: Large & Roughly Chopped.
- Provide of Cashews.
- Use of Salt or To Taste.
- Take of Dry Red Chillies (Whole/Split).
- Get of Green Cardamoms.
- You need of Water (RT), altogether for the entire process.
- You need of Turmeric Powder.
- Use of Red Chilli Powder.
- Prepare of Kashmiri Red Chilli Powder.
- Get of Sugar or To Taste.
- Get of Fresh Cream.
- Use of Plain Yoghurt (Whisked).
- You need of Fresh Milk: Boiled and RT.
- Take of Ghee + 2-3 tbsps Ghee (For Later Use).
- You need of Cooking Oil (Any).
- Get of Bay Leaves.
- Get of Cinnamon Stick.
- You need of Cloves.
- Provide of Black Cardamom.
- Get of Ginger-Garlic Paste.
- Take of Kasuri Methi.
- Use of Butter.
- You need of Fresh Paneer.
- You need of Green Chillies: Slit.
- Provide of Cardamom Powder.
- Get of Nutmeg Powder: Optional.
Instructions to make Shahi Paneer with Makki di Roti: For a change & to break the stereotype:
- In a frying pan/wok/kadhai- over the medium flame: Add in some oil & then, the aforementioned chopped items: Onions, tomatoes, cashews, certain spices, green chillies, red chillies, ginger & garlic- Sauté for sometime lightly.
- Pour in some water as mentioned above- allow it to cook for about 3-5 mins time by covering, add in some salt to it- turn off the flame & let it cool down completely.
- Add in the same to the blender jar & blend it to a smooth paste…ensuring no lumps are therein….
- Heat a frying pan (the same one ☝️ I’ve used): Add in the mixture of the ghee & oil & heat up over the medium-high flame- Add in the tempering spices, sauté until nice aroma is released & then add in the ginger-garlic paste to it.
- Continue, sautéing until the raw smell goes off- Add in the blended gravy mixture now & sauté until the oil surfaces up- Now, add in the salt, sugar & some Kasuri Methi Crushed/Powder & mix well together.
- Cover it & let it cook for about 5-6 mins time, check & stir in between a couple of times & now, time to add in the paneer pieces (I’d gently sautéed them, instead if using it absolutely raw) & mix well, very gently.
- Add in the whisked curd- Give it a nice mix (lower the flame completely while adding in the same to avoid curdling), add in some butter & fresh cream….
- Give it all a really good mix until nicely combined and well incorporated, sprinkle some nutmeg powder & slit green chillies & a dollop of ghee.
- Also garnish with some fresh cream, red chilli flakes & kasuri methi sprinkles…some freshly chopped coriander leaves.
- Dish out in a serving platter and serve it hot with the Makki di Roti, a fresh sprig of coriander leaf on its top, a little more butter/ghee & sliced raw onions & green chillies.
- Enjoy with family & friends and break the mundane stereotypes at times by giving certain twists like this one instead of Sarson Da Saag & Makki Di Roti… How about the same with Shahi Paneer.
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