Recipe: Tantalizing Shahi Paneer with Makki di Roti: For a change & to break the stereotype

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Shahi Paneer with Makki di Roti: For a change & to break the stereotype

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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:

  1. Prepare of Tomato: Large & Roughly Chopped.
  2. Prepare of Onion: Large & Roughly Chopped.
  3. Provide of Cashews.
  4. Use of Salt or To Taste.
  5. Take of Dry Red Chillies (Whole/Split).
  6. Get of Green Cardamoms.
  7. You need of Water (RT), altogether for the entire process.
  8. You need of Turmeric Powder.
  9. Use of Red Chilli Powder.
  10. Prepare of Kashmiri Red Chilli Powder.
  11. Get of Sugar or To Taste.
  12. Get of Fresh Cream.
  13. Use of Plain Yoghurt (Whisked).
  14. You need of Fresh Milk: Boiled and RT.
  15. Take of Ghee + 2-3 tbsps Ghee (For Later Use).
  16. You need of Cooking Oil (Any).
  17. Get of Bay Leaves.
  18. Get of Cinnamon Stick.
  19. You need of Cloves.
  20. Provide of Black Cardamom.
  21. Get of Ginger-Garlic Paste.
  22. Take of Kasuri Methi.
  23. Use of Butter.
  24. You need of Fresh Paneer.
  25. You need of Green Chillies: Slit.
  26. Provide of Cardamom Powder.
  27. Get of Nutmeg Powder: Optional.

Instructions to make Shahi Paneer with Makki di Roti: For a change & to break the stereotype:

  1. 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.
  2. 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.
  3. Add in the same to the blender jar & blend it to a smooth paste…ensuring no lumps are therein….
  4. 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.
  5. 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.
  6. 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.
  7. 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….
  8. Give it all a really good mix until nicely combined and well incorporated, sprinkle some nutmeg powder & slit green chillies & a dollop of ghee.
  9. Also garnish with some fresh cream, red chilli flakes & kasuri methi sprinkles…some freshly chopped coriander leaves.
  10. 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.
  11. 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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