Shahi Malai Paneer

Serves 1
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Directions

  1. 1In a bowl take melon seeds, poppy seeds, and raisins, then pour hot water, cover, and let it soak for a while.
  2. 2In a bowl take melon seeds, poppy seeds, and raisins, then pour hot water, cover, and let it soak for a while.
  3. 3In a bowl take melon seeds, poppy seeds, and raisins, then pour hot water, cover, and let it soak for a while.
  4. 4In a hot pan, add coriander seeds, cumin seeds, peppercorn, clove, green cardamom, black cardamom, and dry red chilies. Roast until fragrant.
  5. 5In a hot pan, add coriander seeds, cumin seeds, peppercorn, clove, green cardamom, black cardamom, and dry red chilies. Roast until fragrant.
  6. 6In a hot pan, add coriander seeds, cumin seeds, peppercorn, clove, green cardamom, black cardamom, and dry red chilies. Roast until fragrant.
  7. 7Let the roasted spices cool, then blend into a powder.
  8. 8Let the roasted spices cool, then blend into a powder.
  9. 9Let the roasted spices cool, then blend into a powder.
  10. 10Transfer the soaked melon and poppy seeds into a blender jar.
  11. 11Transfer the soaked melon and poppy seeds into a blender jar.
  12. 12Transfer the soaked melon and poppy seeds into a blender jar.
  13. 13Add a few pieces of paneer and some curd to the blender jar. Blend them together into a smooth paste.
  14. 14Add a few pieces of paneer and some curd to the blender jar. Blend them together into a smooth paste.
  15. 15Add a few pieces of paneer and some curd to the blender jar. Blend them together into a smooth paste.
  16. 16Heat oil in a kadhai and fry the paneer cubes until light brown.
  17. 17Heat oil in a kadhai and fry the paneer cubes until light brown.
  18. 18Heat oil in a kadhai and fry the paneer cubes until light brown.
  19. 19Add chopped tomatoes to the pan with the paneer and fry for about one minute.
  20. 20Add chopped tomatoes to the pan with the paneer and fry for about one minute.
  21. 21Add chopped tomatoes to the pan with the paneer and fry for about one minute.
  22. 22Remove the fried paneer and tomatoes from the kadhai and set aside.
  23. 23Remove the fried paneer and tomatoes from the kadhai and set aside.
  24. 24Remove the fried paneer and tomatoes from the kadhai and set aside.
  25. 25In the same kadhai, heat ghee.
  26. 26In the same kadhai, heat ghee.
  27. 27In the same kadhai, heat ghee.
  28. 28Add a bay leaf, crushed ginger, and green chili to the hot ghee.
  29. 29Add a bay leaf, crushed ginger, and green chili to the hot ghee.
  30. 30Add a bay leaf, crushed ginger, and green chili to the hot ghee.
  31. 31Sauté the ginger and green chili until fragrant.
  32. 32Sauté the ginger and green chili until fragrant.
  33. 33Sauté the ginger and green chili until fragrant.
  34. 34Pour the prepared paste into the kadhai and cook while stirring until it thickens.
  35. 35Pour the prepared paste into the kadhai and cook while stirring until it thickens.
  36. 36Pour the prepared paste into the kadhai and cook while stirring until it thickens.
  37. 37Once the paste has thickened and oil starts to separate, add salt, a pinch of sugar, kasuri methi, and the prepared masala powder.
  38. 38Once the paste has thickened and oil starts to separate, add salt, a pinch of sugar, kasuri methi, and the prepared masala powder.
  39. 39Once the paste has thickened and oil starts to separate, add salt, a pinch of sugar, kasuri methi, and the prepared masala powder.
  40. 40Mix all the ingredients well.
  41. 41Mix all the ingredients well.
  42. 42Mix all the ingredients well.
  43. 43Add a little water to create the gravy and mix well.
  44. 44Add a little water to create the gravy and mix well.
  45. 45Add a little water to create the gravy and mix well.
  46. 46Once the gravy starts to bubble, add the fried paneer and tomatoes.
  47. 47Once the gravy starts to bubble, add the fried paneer and tomatoes.
  48. 48Once the gravy starts to bubble, add the fried paneer and tomatoes.
  49. 49Mix the paneer and tomatoes with the gravy.
  50. 50Mix the paneer and tomatoes with the gravy.
  51. 51Mix the paneer and tomatoes with the gravy.
  52. 52Cover the kadhai and cook for another five minutes.
  53. 53Cover the kadhai and cook for another five minutes.
  54. 54Cover the kadhai and cook for another five minutes.
  55. 55Finish by mixing in finely chopped coriander leaves.
  56. 56Finish by mixing in finely chopped coriander leaves.
  57. 57Finish by mixing in finely chopped coriander leaves.
  58. 58Serve the Shahi Malai Paneer with naan or paratha.
  59. 59Serve the Shahi Malai Paneer with naan or paratha.
  60. 60Serve the Shahi Malai Paneer with naan or paratha.

Ingredients

  • 2 tbsp Melon seeds
  • 2 tbsp Melon seeds
  • 2 tbsp Melon seeds
  • 2 tbsp Poppy seeds
  • 2 tbsp Poppy seeds
  • 2 tbsp Poppy seeds
  • 10 -12 Raisins
  • 10 -12 Raisins
  • 10 -12 Raisins
  • 0.25 cup hot water
  • 0.25 cup hot water
  • 0.25 cup hot water
  • 0.5 tsp Coriander seeds
  • 0.5 tsp Coriander seeds
  • 0.5 tsp Coriander seeds
  • 0.5 tsp Cumin seeds
  • 0.5 tsp Cumin seeds
  • 0.5 tsp Cumin seeds
  • 0.25 tsp Peppercorn
  • 0.25 tsp Peppercorn
  • 0.25 tsp Peppercorn
  • 2 Clove
  • 2 Clove
  • 2 Clove
  • 2 green Cardamom
  • 2 green Cardamom
  • 2 green Cardamom
  • 1 Black Cardamom
  • 1 Black Cardamom
  • 1 Black Cardamom
  • 2 dry Red Chilli
  • 2 dry Red Chilli
  • 2 dry Red Chilli
  • Paneer cubes
  • Paneer cubes
  • Paneer cubes
  • 0.25 cup Curd
  • 0.25 cup Curd
  • 0.25 cup Curd
  • oil
  • oil
  • oil
  • tomatoes
  • tomatoes
  • tomatoes
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 tbsp Ghee
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 large tbsp crushed Ginger
  • 1 large tbsp crushed Ginger
  • 1 large tbsp crushed Ginger
  • 1 large tbsp green Chilli
  • 1 large tbsp green Chilli
  • 1 large tbsp green Chilli
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • pinch Sugar
  • pinch Sugar
  • pinch Sugar
  • Kasuri Methi
  • Kasuri Methi
  • Kasuri Methi
  • chopped coriander leaves
  • chopped coriander leaves
  • chopped coriander leaves

Equipment

bowlpanblender jarkadhai