- Heat oil and ghee in a non-stick wok, add bay leaf, cinnamon, cumin seeds and 1-2 cloves. Break green cardamom pods and add the seeds, mix and sauté till fragrant. Add onion and a pinch of salt, mix well and cook for 1-2 minutes or till the onion turns light golden brown. Add ginger-garlic paste and sauté for 1-2 minutes. Reduce heat, add salt, Kashmiri red chilli powder, turmeric powder and coriander powder and mix well. Add 2 tbsps water and sauté on high heat for a few seconds. Add fresh tomato puree and mix well. Add cashew nut paste and mix well. Saute on medium heat for 2-3 minutes. Add ¾ cup water, mix well and let the mixture come to a boil. Add onion and capsicum and mix well. Cook for 1 minute. Add Paneer Masala and mix well. Cook for 1 minute. Add cottage cheese cubes and mix gently. Add 2 tbsps water and mix gently. Cook on low heat. Switch the heat off, Garnish with coriander leaves and serve hot.
Shahi paneer angara
#myrecipe
By Shaalini Shaalu
Mar, 25th
552
Servings
4 persons
Cook Time
40 minutes
Ingredients
17
- 19
Ingredients
- Paneer
- Oil
- Ghee
- Bay leaf
- Cinnamon
- Cumin
- Cloves
- Cardamom
- Onion
- Salt
- Ginger garlic paste
- Red chilli powder
- Turmeric
- Garam masala
- Tomato puree
- Cashew
- Corinader powder
- Capsicum
- Corinader
