07 October 2008

Shahi Paneer

Making paneer


milk powder - 4 tbspns(heaps)
water - 1 big glass
vinegar - 1 tbspn

Paneer is an Indian cheese n tastes yummy..
i usually prefer to make paneer with full cream milk but since i cant find any good full cream milk here in Africa ...i have used the nestle milk powder .
  • take 4 tbspns(heaps) of milk powder in a boiling pan and add a big glass of water and mix it thorougly so that there are no heaps
  • now heat this milk until it begins to boil ..at this stage add one tbspn of vinegar and after few secs switch off flame . the result will look like the pic below - the paneer n the water wud've separated
  • filter this and spread the paneer on a plate..
  • cover the paneer with damp cloth and a place a heavy vessel filled with water and let it set for a min of 3 - 4 hrs.. i usually leave it for 6-7 hrs. then cut into pieces and freeze it..
Ingredients for shahi paneer

Onion - 2 big ones
Tomato - 1 big one
Cloves - 6 nos
Cardamom - 6 nos
Whipped Cream - 20 cl
Paneer - 2 cups
Cashew nuts - few nos(optional)
Kashmiri chilli powder - 1 tspn
Coriander powder - 1 tspn
Turmeric powder - 1/4 tspn
Garam masala - 1/2 tspn
Oil - 2 tbspn


  • leave the paneer at room temperature atleast 2 - 3 hrs before preparing...so that it is soft
  • now grind the onions n tomatoes to a fine paste n set aside
  • heat 1 1/2 tbspn oil in a pan and add the cloves n cardamom n let it splutter and then add the ground onion tomato paste.
  • keep stirring for a while n then leave it till the water from the paste gets dried . this will take around 20 mins...this step is very important as this gets rid of the raw smell from the onion-toamto pste
  • when the onion- tomato begins to stick then add 1/2 tbspn of oil n keep stirring
  • after few mins add the dry masala(Coriander powder, kashmiri chilli powder, turmeric,garam masala n salt acc to taste)
  • saute this for a min or 2 and then add the whipped cream to this and keep stirring for 3 mins and then add the paneer cubes ...make sure that the paneer is coated evenly with the paste n care shud be taken not to break the paneer cubes.
  • switch off from flame and transfer to another dish.
  • garnish with cashew nuts (optional)... here i have not used cashew nuts for taste preferences
  • serve with hot parathas or roti


Sharmi said...

hi pooja,
How are you? You have a lovely blog. liked the pics of making paneer.
best wishes

Pooja said...

hi sharmi. i am fine ! thanx a lot !
i learnt to make the vathal kulambu from ur blog ! thanx 4 tat !

Anonymous said...

hey pooja, the making of paneer got me nostalgic, all the reminiscence of mom making it rushed back to memory!
i think i'd make that kathirikai kadasal for quick lunch/dinner from now on!
n the pics r fabulous ;)

Sriram R

Pooja said...

hey Sriram thanks for dropping by.. brinjal curry can be made in a jiffy
all the best. do u send me a pic of ur dosa the next time u make it