- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
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Rice and pulao's
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About rice and pulao
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- Meat Dishes - Index
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Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
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Meat Dishes
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- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
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Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
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Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
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- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
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Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
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Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
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Desserts .. Popular North Indian sweets
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- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
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Snacks and Chaats
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- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Shahi Paneer
Shahi paneer is a rich and creamy Mugglai dish. It is most popular in the Northern part of India. The name Shahi paneer can be translated as “Royal paneer” which is very appropriate name for the dish, prepared by the royal cooks for a royal dinner. A simple homemade cheese cooked with nuts, spices, yogurt and cream, turned into a dish fit for royal banquet.
Shahi paneer is a very festive dish, which is prepared on special occasion. When you have guest at home or planning a party it is a great dish to serve with any Indian bread.
Shahi paneer is a very festive dish, which is prepared on special occasion. When you have guest at home or planning a party it is a great dish to serve with any Indian bread.
Ingredients:
1 Pound bar of paneer
15 Almonds
15 Cashew nuts (raw unsalted)
½ Cup plain yogurt
2 Cups whole milk
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Medium green chilies or to your taste
2 Teaspoons coriander powder
½ Teaspoon garam masala
3 Tablespoons cream (optional)
1 Teaspoon salt or to your taste
3 Tablespoons vegetable oil
1 Tablespoon grated paneer (optional)
1 Tablespoon sliced almonds
Cooking measurement conversion
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1 Pound bar of paneer
15 Almonds
15 Cashew nuts (raw unsalted)
½ Cup plain yogurt
2 Cups whole milk
2 Medium size onions
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 Medium green chilies or to your taste
2 Teaspoons coriander powder
½ Teaspoon garam masala
3 Tablespoons cream (optional)
1 Teaspoon salt or to your taste
3 Tablespoons vegetable oil
1 Tablespoon grated paneer (optional)
1 Tablespoon sliced almonds
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Directions:
1. Soak the almonds, cashews in hot water for an hour then peel the Almonds.
2. Soak Saffron strands in warm Milk.
1. Soak the almonds, cashews in hot water for an hour then peel the Almonds.
2. Soak Saffron strands in warm Milk.
3. Chop onions, ginger, garlic and green chilies.
4. If using store bought paneer, soak the bar of paneer in bowl fill of hot water
for 5 to 10 minutes. Soaking in the water make the paneer soft.
5. Slice the paneer into 1” long 1” wide and ¼ “thick cubes or the preferred size
and shape.
for 5 to 10 minutes. Soaking in the water make the paneer soft.
5. Slice the paneer into 1” long 1” wide and ¼ “thick cubes or the preferred size
and shape.
6. Heat 1 tablespoon of oil in a nonstick frying pan.
7. Spread the paneer cubes on the frying pan and sauté but do not brown them,
ensure to take them out before paneer cubes turn brown, place them in a plate
over paper towel so that extra oil is absorbed. Once all the paneer sautéed keep
them aside.
8. Sautéing Paneer cubes seals the paneer and it helps in preventing the paneer
from crumbling in the gravy.
7. Spread the paneer cubes on the frying pan and sauté but do not brown them,
ensure to take them out before paneer cubes turn brown, place them in a plate
over paper towel so that extra oil is absorbed. Once all the paneer sautéed keep
them aside.
8. Sautéing Paneer cubes seals the paneer and it helps in preventing the paneer
from crumbling in the gravy.
9. Heat 2 tablespoon of oil in a frying pan on medium heat.
10. Add Chopped onions.
10. Add Chopped onions.
11. Add sliced Garlic, chopped green chilies, chopped ginger and Cashews and
Almonds and sauté them for 6 to 7 minutes or until onions is translucent but
not brown.
Almonds and sauté them for 6 to 7 minutes or until onions is translucent but
not brown.
11. Add coriander powder and fry for few seconds. Turn the stove off and
allow onions to cool down.
allow onions to cool down.
12.Transfer the sautéed onion mix into a blender and grind it to a paste. Add
little water at a time to Lubricate the onions for grinding.
little water at a time to Lubricate the onions for grinding.
13. In the same pan onions were fried heat 4 tablespoons of butter.
14. Transfer the onion paste in the pan and let it cook.
14. Transfer the onion paste in the pan and let it cook.
15. Mix the Onion paste with butter and let it cook.
16. Cover the pan because onion masala splatter while cooking. Cook for few
minutes.
16. Cover the pan because onion masala splatter while cooking. Cook for few
minutes.
17. Add Yogurt and mix it well.
18. Let the onion paste cook.
18. Let the onion paste cook.
19.Once all the moisture dries up and you start seeing the oil it means onion
masala is ready.
20. Add Garam masala and mix.
masala is ready.
20. Add Garam masala and mix.
21. Add milk and stir continuously for 5 minutes or until all the lumps of paste
dissolve and milk start boiling,
dissolve and milk start boiling,
22. Onion masala splatter while cooking to prevent cover the pan and let it cook
on low heat for at least ½ hour, while stirring frequently and scraping down
the sides of the pan so that milk do not stick to the sides and bottom and burn.
on low heat for at least ½ hour, while stirring frequently and scraping down
the sides of the pan so that milk do not stick to the sides and bottom and burn.
23. Once the gravy becomes thick add salt and Saffron and grated paneer and
mix it well and cook for few minutes.
mix it well and cook for few minutes.
24. Once gravy is ready add sautéed paneer cubes and mix with the gravy. Cover
the pan with the lid and cook for 5 minutes on low heat.
the pan with the lid and cook for 5 minutes on low heat.
26. The consistency of the shahi paneer is always kept thick, if you find the
consistency is too thick then add little water, stir and bring it to a boil, turn
the stove off. Keep the pan covered until you are ready to serve.
14. When ready to serve heat the dish, in the end add cream, heat for about 2
minutes, turn the heat off, make sure that you do not over heat the cream,
overheating spoil the cream, the cream change to ghee and alter the taste of
the curry. This is the reason why the cream is added at the end when is ready
to be served. Remove from the stove and pour into serving dish.
15. Garnish with sliced almonds and serve hot with any Indian bread.
consistency is too thick then add little water, stir and bring it to a boil, turn
the stove off. Keep the pan covered until you are ready to serve.
14. When ready to serve heat the dish, in the end add cream, heat for about 2
minutes, turn the heat off, make sure that you do not over heat the cream,
overheating spoil the cream, the cream change to ghee and alter the taste of
the curry. This is the reason why the cream is added at the end when is ready
to be served. Remove from the stove and pour into serving dish.
15. Garnish with sliced almonds and serve hot with any Indian bread.
Tips:
1. Heavy cream is added to give extra richness. If you wish skip adding cream in
the end.
2. You could add raw paneer as it is instead of sautéing.
3. To keep the dish looking white I have used yellow onion for cooking, their skin
is yellow and white from inside.
1. Heavy cream is added to give extra richness. If you wish skip adding cream in
the end.
2. You could add raw paneer as it is instead of sautéing.
3. To keep the dish looking white I have used yellow onion for cooking, their skin
is yellow and white from inside.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes
Paneer curry Crumbled paneer curry
Kadhi paneer Paneer tikka masala
Palak paneer (paneer with spinach) Pameer frankie (wrap)
Muttar paneer (paneer with green peas)
Paneer curry Crumbled paneer curry
Kadhi paneer Paneer tikka masala
Palak paneer (paneer with spinach) Pameer frankie (wrap)
Muttar paneer (paneer with green peas)
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