Paneer Shahi Chaman ( Cottage Cheese in a rich white gravy)

 

Paneer Shahi Chaman

My experiments with paneer don’t seem to end ever, because of the enormous love for it and also because it is my son’s all-time favourite. He would choose paneer over anything I bet! On our recent visit to a downtown restaurant, as usual, he ordered his favourite pick, that is paneer. Bored with the usual buttery, spicy flavours, this time he chose the subtle ‘Paneer Chaman’. Since he loved it to the core, I knew what was coming up next. Yes, precisely! The challenge of recreating it at home. While relishing every bite, I was also into absorbing each flavour in my mind because I knew the challenging part coming up 😀😊

The following weekend, I tried and I was rated 10/10 by my biggest food critic! Mission accomplished! 😁

So here, I am sharing the recipe with you all. Hope you will like it too!

Preparation time: 30 mins

Cooking time: 15 mins

Servings: 2-3 persons

Ingredients:

• 250 gms paneer
• 1 large onion, chopped
• 8-10 split cashews
• 8-10 almonds
• 1 tbsp melon seeds
• 1 tbsp ginger garlic paste
• 1-2 bay leaves
• 1-inch cinnamon piece
• 2-3 green cardamoms
• 1 tsp cumin powder
• ½ tbsp crushed black pepper
• 2 green chillies
• 1 tsp kasuri methi
• 1 cup hot milk
• 1 tbsp fresh cream/malai
• 1 tbsp ghee+1 tbsp oil
• Salt to taste

Instructions:

• Microwave or blanch the chopped onions until they are soft and cooked. Keep aside for cooling. After they are cooled, blend with crushed pepper, ginger garlic paste and green chillies.
• Soak the cashews, almonds and melon seeds in hot water for 15 mins. After 15 minutes, peel the almonds blend together with the cashews and melon seeds into a smooth paste.
• Cut the paneer pieces into cubes and soak in hot water. Remove from hot water after 10 minutes and keep aside.
• Heat oil and ghee in a heavy-bottomed skillet or pot. Add the bay leaves, cinnamon and green cardamoms. Sauté for a 1 minute till they are aromatic.
• Gently pour the blended onion mixture and sauté for a few minutes. Keep stirring until it leaves fat.
• Next, pour the cashew, almond and melon paste and mix well for a few minutes until the contents thicken.
• Add cumin powder and kasuri methi and mix well. Pour the milk and simmer until it gives a boil.
• Add the paneer cubes and simmer for some more times till the paneer absorbs all the flavours. Adjust the consistency of the gravy by adding more milk if required.
• Empty in a serving bowl and top up with some fresh cream or malai.
• Serve hot with any Indian bread of your choice.

Tips:

• If using frozen paneer, thaw the paneer to room temperature and soak in hot water before adding to the gravy.
• Alternatively, the paneer can be fried and added to the gravy as well. Make sure not to overcook the paneer while frying or they will become rubbery.
• Increase or decrease the number of green chillies as per your level of spiciness.
• A pinch of sugar can be added to the gravy in the end as per taste.