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1/2 kg -
2 - medium sized
1 can -
1 tsp each -
4 tbsp -
1 tbsp -butter
salt to taste
1/2 tsp - chilli powder
- 1 tbsp.
How to Make Shaahi Paneer
Cut the paneer into your desired shape and fry them in butter till golden brown and keep them aside.
Peel the onions and boil them in water for about 10 minutes. Drain the excess water and let cool. After cooling, grind the onions in a mixer.
Take a pan, melt butter in it and saute the grated ginger. Fry for about 2 minutes.
Now add the onion paste, stir-fry for a while.
Now add the tomato puree and stir well.
Add the kaju paste and cook till the butter separates from the masala.
Add salt, chilli powder and mix well.
Add enough water to get the required consistency.
Now add the paneer pieces and let it boil. After one boil let it simmer for a few minutes.
Just before switching off the gas stir in the fresh cream. Serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.