Sanjeev Kapoor Shahi Paneer Recipe

Shahi Paneer SK Khazana Sanjeev Kapoor

WebApr 15, 2020 · Roughly chop tomatoes, put them into a blender jar and blend to a fine puree. Add ginger-garlic paste and sauté till the raw smells disappear. Add ¼ cup water and mix …

1. Heat oil in a wide deep pan, add onion puree, mix well and cook, stirring a few times, till it turns golden brown.
2. Roughly chop tomatoes, put them into a blender jar and blend to a fine puree.
3. Add ginger-garlic paste and sauté till the raw smells disappear. Add ¼ cup water and mix well.
4. Add the tomato puree, mix well and sauté till oil separates.

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RestaurantStyle Shahi Paneer Sanjana.Feasts

WebJan 16, 2020 · Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes. Switch the …

1. Heat 1 tbsp butter, ghee or oil in a large pan. Add the whole spices (cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, green cardamom, black cardamom and bay leaf). Allow to sizzle for 20-30 seconds and then add the chillies, onions, ginger, garlic, nuts, apricot or mango pieces, tomatoes, saffron, turmeric, salt and 250ml water. Stir well and cover with a lid. Simmer on a medium-low heat for 10-15 minutes until everything is soft. Allow to cool down. Remove the bay leaf, black cardamom and cinnamon stick and discard.
2. Blend the mixture until completely smooth and creamy. I use a NutriBullet and give it a good 60-90 seconds.
3. Pass the mixture through a sieve to remove any unwanted skins and seeds from the tomatoes and spices. Add the remaining 150ml water to the blender jar and swish around to catch the rest of the sauce. Pass this through the sieve and into the sauce too.
4. In the same pan, heat up the butter until melted and bubbling. Add the ginger juliennes, chopped coriander and Kashmiri chilli powder. Return the strained sauce to the pan and stir well. Fold in the paneer. Cover and cook over a medium heat for 5 minutes.

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