Serves 1
Directions
- 1In a bowl take melon seeds, poppy seeds, and raisins, then pour hot water, cover, and let it soak for a while.
- 2In a hot pan, add coriander seeds, cumin seeds, peppercorn, clove, green cardamom, black cardamom, and dry red chilies. Roast until fragrant.
- 3Let the roasted spices cool, then blend into a powder.
- 4Transfer the soaked melon and poppy seeds into a blender jar.
- 5Add a few pieces of paneer and some curd to the blender jar. Blend them together into a smooth paste.
- 6Heat oil in a kadhai and fry the paneer cubes until light brown.
- 7Add chopped tomatoes to the pan with the paneer and fry for about one minute.
- 8Remove the fried paneer and tomatoes from the kadhai and set aside.
- 9In the same kadhai, heat ghee.
- 10Add a bay leaf, crushed ginger, and green chili to the hot ghee.
- 11Sauté the ginger and green chili until fragrant.
- 12Pour the prepared paste into the kadhai and cook while stirring until it thickens.
- 13Once the paste has thickened and oil starts to separate, add salt, a pinch of sugar, kasuri methi, and the prepared masala powder.
- 14Mix all the ingredients well.
- 15Add a little water to create the gravy and mix well.
- 16Once the gravy starts to bubble, add the fried paneer and tomatoes.
- 17Mix the paneer and tomatoes with the gravy.
- 18Cover the kadhai and cook for another five minutes.
- 19Finish by mixing in finely chopped coriander leaves.
- 20Serve the Shahi Malai Paneer with naan or paratha.
Ingredients
- 2 tbsp Melon seeds
- 2 tbsp Poppy seeds
- 10 -12 Raisins
- 0.25 cup hot water
- 0.5 tsp Coriander seeds
- 0.5 tsp Cumin seeds
- 0.25 tsp Peppercorn
- 2 Clove
- 2 green Cardamom
- 1 Black Cardamom
- 2 dry Red Chilli
- Paneer cubes
- 0.25 cup Curd
- oil
- tomatoes
- 1 tbsp Ghee
- 1 Bay leaf
- 1 large tbsp crushed Ginger
- 1 large tbsp green Chilli
- 1 tsp Salt
- pinch Sugar
- Kasuri Methi
- chopped coriander leaves
Equipment
bowlpanblender jarkadhai
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