Punjabi cuisine

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Shahi Paneer – Classic Punjabi style

Updated on 1 min read

INGREDIENTS

Paneer500 GmsShahi Jeera (roasted on Tawa)1 tsp
Hung Curd500 GmsSaltTo Taste
Onion2Red Chilli Powder1 Tbsp or as required
Tomatoes5Oil3 Tbsp
Ginger Garlic Paste2 TbspKasuri Methi2 Tbsp
Fresh Cream200 Gms/MLShahi Paneer masala OR
Chicken Masala OR
Kitchen King		1 Tbsp
Turmeric1tsp  

Step 1
Cut Paneer into desired size pieces and mix with curd, half quantity of ginger garlic paste, chosen dry masala, salt to taste and red chilli powder. Keep aside (in refrigerator if its summer) for 45 minutes.

Step 2
Add Oil in a heated pan and add turmeric, once aromatic add onion paste,  remaining ginger garlic paste and fry till onions are just light brown.  Add salt for this mixture only.

Step 3
Add tomato Paste and fry for 5 more minutes on high heat.

Step 4
Add marinated paneer mixture  and cook on low heat for 10 minutes with stirring untill paneer is softened and all juices are mixed.

Step 5
Add Fresh cream and give it a quick mix.  Mix kasuri methi and garnish with roasted Shahi Jeera.

THE RESULT

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Makai Di roti Te…

Updated on 2 min read

well..rhythm goes well with Sarson ka saag. A rarely known and tried combination is with shalgam (turnip) masala (semi-dry).
Its sweet and salty, tangy tomatoes make the taste happen!

Had an amazing dinner!
A must try…

Shalgam, also known as turnip, is a root vegetable popular in various cuisines. Here’s a simple recipe for Indian-style Shalgam Sabzi:

Ingredients:

  1. Shalgam (Turnip) – 500 gm, peeled and cubed
  2. Onion – 1 medium, finely chopped
  3. Green chili – 2, chopped
  4. Ginger – 1 inch, grated
  5. Cumin seeds – 1 tsp
  6. Turmeric powder – 1/2 tsp
  7. Coriander powder – 1 tsp
  8. Red chili powder – 1/2 tsp
  9. Garam masala – 1/2 tsp
  10. Salt – as per taste
  11. Fresh coriander leaves – for garnish
  12. Oil – 2 tbsp

Steps:

  1. Heat oil in a pan, add cumin seeds, and let them splutter.
  2. Add chopped onions, green chilies, and grated ginger to the pan. Saute until onions turn golden brown.
  3. Add the turmeric powder, coriander powder, and red chili powder. Stir well and cook for a minute.
  4. Add the cubed turnips, and mix well so that they are coated with the spices.
  5. Season with salt and cover the pan. Cook on a low flame for about 15-20 minutes, or until the turnips become tender. Stir occasionally to prevent burning.
  6. Once the turnips are cooked, add garam masala and mix well.
  7. Garnish with fresh coriander leaves and serve hot.

This simple, comforting Shalgam Sabzi goes amazing with makai ki roti and ghee Jaggery . It’s a great way to incorporate this nutritious vegetable into your diet.