Friday, January 7, 2011

Shahi Paneer with Jeera Rice - Indian Cottage Cheese in a rich gravyserved with Cumin Rice

I made this on a day when I had to really hurry up as I had to leave early morning on a holiday for 4 days. I just had some peas and paneer in the house and this recipe was so amazing that instead of ending up with some quickly cooked simple food, we had a lovely shahi meal! Thoroughly enjoyed by the trio :)

Credit: US masala - now defunct (see this is why I decided to have my own blog where I can curate all the recipes I've tried. You never know when the original poster will take them down).

For Shahi Paneer- Serves 4-6


Paneer: 2 cups big cubes
Cashews: 1/2 cup
Milk: 1 cup
Garam masala: 1 tsp
Hing: a pinch
Sugar: 1/4 tsp
Turmeric: a pinch
Coriander powder: 1 tsp
Ginger: 1 inch piece
Garlic: 2-3 fat cloves
Green chilli: 2 - 3 or to taste
Onion: 2 medium chopped
Oil: 1 tbsp
Cilantro: for garnishing
Raisins: a few (I left these out)


1. Soak the cashews in milk for 15 - 20 minutes and grind to a fine paste. Set aside.

2. In a microwave safe bowl, add the onion, green chilli, ginger and garlic with 1 cup of water and microwave on high for 4 - 5 minutes or till the onion gets tender. Let it cool slightly , drain and grind to a fine paste.
Note: Since I did not have microwave back in India, I just boiled water and cooked them for 5 mins.

3. Heat oil in a non-stick pan on medium heat. Add in the hing and ground onion paste along with turmeric and salt and cook while stirring till oil starts separating from the mixture. Be careful as it may splutter.

4. Add the coriander powder, mix and add the cashew paste. Cook for 3 - 4 minutes while stirring. Add paneer and cook for 2 minutes. Add about 3/4 cup of water and bring to a boil. Add the garam masala and sugar and raisins(if using). Cook for 2 - 3 minutes. Garnish with cilantro and serve.

For Cumin rice -


Cooked rice: 2 cups cooled to room temperature
Cumin seeds: 1 1/2 tsp
Ghee or oil: 2 tbsp
Onion: 1 small sliced thin
Cilantro: 1 tbsp chopped for garnishing
Green chilli: 1-2 slit
Cashew: 8 - 10
Fried onion: 1/4 cup (optional)


1. In a large non stick pan heat the ghee or oil on medium heat. Add the cumin seeds and let it splutter. Add the onion and green chilli along with cashews and stir till the onions soften.

2. Add in the cooked rice along with the fried onion (if using). Mix and cover. Lower the heat and let it cook for 5 - 7 minutes stirring once in between.

3. Garnish with cilantro and serve along with Shahi Paneer. ENJOY!