SHAHI PANEER

I love paneer in any form, the son too. Well, the man is not fond of but eats without refusal. It is healthy, high protein and a good alternative to fish and meat. Actually. Paneer is a good option for those South Asians who are vegetarian. Buy it from a store or prepare it at home, this easy to make paneer curry is a saviour when one is in a hurry or does not want to spend much time in the kitchen yet want to prepare something delicious for the family. 

Whether it is roti or rice, paneer goes well with both. I think the entire of India loves it. I do not remember when actually paneer flooded the Kolkata market, earlier it was chena [milk curdled at home and put to use]. Things got a little easier for our moms with all the sweet shops starting to sell readymade paneer. At least in our home it became easier to feed the fish loving son and daughter on an all vegetarian day. Thursday was fearful to me once.

Paneer curries are regular in our  home. It is versatile which we can mix and match with other vegetables or prepare a solo dish. At times when I get lethargic to go to the Indian market, I prepare chena at home and proceed. Otherwise, I always store a block in my wonder box [refrigerator]. This is a healthier version of Shahi Paneer where I used plain yogurt instead of cream. I do not use cream much in my cooking. In fact, Bengali cooking does not require use of cream. Ada- jeerey- lonkabata-dhoney guro-panchforon are what adorns our kitchen. Truth is Paneer itself was / is not that welcome in a typical 'Bangal Bari', but now I think the scenario is changing. We are getting cosmopolitan, learning to accept and appreciate the new. Let us proceed with the recipe which is, easy, quick and healthy.

INGREDIENTS :

Paneer : 200gm
Plain Yogurt : 100gm
Ginger Paste : 1tsp
Onion Paste : 2tbsp
Cashew nut : 4-6
Raisin : 5-6
Melon seeds : 1/4tsp [charmagaj]
Poppy seed : 1tsp [if you are in Dubai or Singapore, use white sesame seed]
Red Chilli Powder : 1/2tsp
Salt : As required
Oil : 1tbsp
Butter : 1/2tsp

METHOD : 

Cut the paneer into your desired shapes and apply a little of salt.

Soak the poppy seeds in hot water for an hour. Strain. Prepare a paste with the poppy seeds, cashew nuts, raisin, melon seeds adding as much water as required.

Heat oil in a wok. Add the onion paste. Saute well for 2-3 minutes. Add the ginger paste and saute for another 2-3 minutes at low heat.

Add the cashew nut-raisin-melon seeds-poppyseed paste and saute for 2-3 minutes. Beat the yogurt well and add to the wok. Fold in well and stir for a minute.

Add the chilli powder and salt as required. Saute for 1/2 a minute and add 1 small cup of water.

Let boil for 2-3 minutes. Add the paneer pieces, let boil for another minute. Add the butter and stir carefully. As it melts, switch off the gas stove.

Enjoy with any kind of Indian flat bread.