Name: Guilt free low fat Creamy Shahi Paneer recipe by Antara Navin at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 3
Ingredients: Home made paneer (I extracted paneer from 2 liter fat free milk); 1/2 cup hung yogurt; 2 medium carrots, peeled and chopped; 1/2 cup green peas; 2 medium tomatoes chopped; 1 tbsp ghee; 1 tbsp olive oil or refined oil; 1 tbsp ginger garlic chilly paste.; Panch Phoron powder as per taste.; 1/2 tsp red pepper(optional); 1 bay leaf; 1 tsp turmeric powder; 1/2 tsp cayenne(optional); 1 tsp degi mirch; 1/2 tsp garam masala; salt as per taste; 2.5 tsp coriander seeds; 2.5 tsp cumin seeds; 2 cloves; 1 cardamon pod; 2 tbsp almonds; 2 tbsp cashews; 1 tbsp chopped coriander leaves for garnishing; Panch Phoron :; 1/2 tsp shahi jeera; 1/2 tsp fennel seeds; 1/4 tsp methi seeds; 1/4 tsp kalonji (nigella seeds); 1/2 tsp mustard seeds

Ingredients Serving: 3

Home made paneer (I extracted paneer from 2 liter fat free milk)
1/2 cup hung yogurt
2 medium carrots, peeled and chopped
1/2 cup green peas
2 medium tomatoes chopped
1 tbsp ghee
1 tbsp olive oil or refined oil
1 tbsp ginger garlic chilly paste.
Panch Phoron powder as per taste.
1/2 tsp red pepper(optional)
1 bay leaf
1 tsp turmeric powder
1/2 tsp cayenne(optional)
1 tsp degi mirch
1/2 tsp garam masala
salt as per taste
2.5 tsp coriander seeds
2.5 tsp cumin seeds
2 cloves
1 cardamon pod
2 tbsp almonds
2 tbsp cashews
1 tbsp chopped coriander leaves for garnishing
Panch Phoron :
1/2 tsp shahi jeera
1/2 tsp fennel seeds
1/4 tsp methi seeds
1/4 tsp kalonji (nigella seeds)
1/2 tsp mustard seeds

Instructions

Soak 2 tbsp almonds and 2 tbsp cashews for atleast an hour. Peel off the almonds and grind it together with the cashews with little water or curd to get a smooth paste.
Dry roast the coriander seeds, cumin seeds, cardamon pods, cloves and grind it in a mixture/blender to a fine powder. Keep it aside. This will serve as the curry powder.
Add 2 tsp oil into a heavy bottom pan. When the oil is heated, add the bay leaf, red pepper and the panch phoron. When the seeds stop to crackle, add the ginger chilli paste.Saute it for 2 minutes.
Add the chopped tomatoes and the almond cashew paste. Cover it with a lid and cook it on low flame for 10 minutes.
When the tomatoes get mushy, turn off the gas. Cool the mixture , remove the bay leaf and grind it to a smooth paste.
Meanwhile, saute the paneer, carrots and peas separately in another pan.Keep it aside.
In a separate bowl, beat the yogurt into a smooth paste. Keep it aside.
Add 1 tsp oil into the heavy bottom pan and return the grind tomato puree into it. Add the Curry powder prepared earlier.
Add 1 tsp degi mirch, 1/2 tsp cayenne, 1 tsp turmeric powder, 1/2 tsp punjabi garam masala and salt as per taste. Saute for 5-7 minutes on low-medium flame.
Add the beaten yogurt and saute for another 5-7 minutes till it blends completely.
Add 1.5 cup water and bring the mixture to a boil.
Add paneer, carrots and peas to the gravy. Add desi ghee. Simmer on low flame for 10 minutes. Turn off the gas.
Garnish the gravy with chopped coriander leaves. Serve it hot with naan, roti or rice.

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