Showing posts with label Curry-Recipes. Show all posts
Showing posts with label Curry-Recipes. Show all posts

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer



shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.


this north indian recipe is a perfect dish for parties and can be best enjoyed with roomali roti, naan, garlic naan, kerala parotta, coin paratha, tandoori roti, or jeera rice. cooked using paneer, milk, onion and a melange of spices, this is a restaurant style shahi paneer that you can easily make at home.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

if you are looking for more paneer recipes then do check kadai paneer, paneer tikka in oven, paneer tikka without oven (on tava), chilli paneer, matar paneer, paneer butter masala, methi malai paneer, malai kofta, etc.


ingredients for shahi paneer :

  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 2 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)


directions for shahi paneer :

  • cut the paneer in square cubes and keep aside.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • take out the seeds of black cardamom and keep aside.
  • Heat a pan/kadai on high flame and add oil.
  • when the oil gets hot, add chopped onion, ginger, black cardamom seeds, Cashew and green chilies in hot oil. mix well.
  • cook them till the onions are light pink color.
  • after that add chopped tomatoes and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  • once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  • now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  • make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.


  • heat the pan/kadai once again on high flame. there is no need to add more oil.
  • after that add onion tomato paste. stir it continuously for about 1-2 minute.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  • turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  • now add cream and garam masala and mix well. cook on low flame for few minutes.
  • shahi paneer gravy is now almost ready.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now it’s time to add paneer cubes into the gravy and mix well.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • let it cook on medium flame for 5-6 more minutes.
  • add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer

  • now add 1 tbsp tomato sauce and mix well.
  • after that switch off the gas.
  • shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.

shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer


recipe card for shahi paneer recipe - restaurant style :


4.9 from 468 reviews
shahi paneer recipe - restaurant style | punjabi shahi paneer recipe | how to make shahi paneer
 
Prep time
Cook time
Total time
 
shahi paneer recipe - restaurant style | shahi paneer recipe | punjabi shahi paneer recipe | how to make shahi paneer with step by step process - creamy, aromatic and rich in taste and everyone love shahi paneer. this is one of the best paneer recipes that can be cooked for any function or parties. shahi means royal and as the name suggest that’s why this is a royal paneer dish and most popular restaurant style recipe.
Author:
Recipe type: main
Cuisine: north Indian, punjabi, mughlai
Serves: 3-4
Nutrition:
Serving size: 1 cup
Calories per serving: 370 cal
Fat per serving: 24 g
Ingredients :
  • cottage cheese (paneer) - 250 gms
  • milk - ½ cup
  • fresh cream - ½ cup (or use malai from milk as a substitute)
  • onion - 2 (chopped )
  • tomato - 3 (chopped)
  • ginger - 1 inch (chopped)
  • Cashew - 2 tbsp
  • tomato sauce - 3 tbsp
  • coriander leaves (cilantro) - 2 tbsp (finely chopped)
  • black cardamom - 2
  • green chili - 1 (chopped - optional)
  • salt - to taste
  • turmeric powder - 1 tsp
  • black salt - ½ tsp
  • red chili powder - ½ tsp
  • garam masala - 1 tsp
  • oil - 2-3 tbsp
  • water - 1 cup (or as required)
Instructions :
  1. cut the paneer in square cubes and keep aside.
  2. take out the seeds of black cardamom and keep aside.
  3. heat a pan/kadai on high flame and add oil.
  4. when the oil gets hot, add chopped onion, ginger, black cardamom seeds, cashew and green chilies in hot oil. mix well.
  5. cook them till the onions are light pink color.
  6. after that add chopped tomatoes and mix well.
  7. fry till tomatoes get soft and tender. tomatoes will take about 4-5 minutes of time.
  8. once done, take out the onion, ginger, cashew and tomato mixture in a plate from the hot oil and switch off the stove.
  9. keep this onion, ginger, cashew and tomato mixture aside to cool down to room temperature.
  10. now grind this onion, ginger, cashew and tomato mixture to make a smooth paste.
  11. make sure that paste does not have any big chunks of onion, ginger, cashew or tomato. it should be a fine and smooth paste.
  12. heat the pan/kadai once again on high flame. there is no need to add more oil.
  13. after that add onion tomato paste. stir it continuously for about 1 minute.
  14. add red chili powder, black salt, turmeric powder, salt, tomato sauce. mix well.
  15. turn the gas on low flame. wait until the oil separating from the paste. stir occasionally. this would take about 5-6 minutes.
  16. after 5-6 minutes, add milk and water. keep the stove on medium flame and let it cook for another 3-4 minutes.
  17. now add cream and garam masala and mix well. cook on low flame for few minutes.
  18. shahi paneer gravy is now almost ready.
  19. now it’s time to add paneer cubes into the gravy and mix well.
  20. let it cook on medium flame for 5-6 more minutes.
  21. add chopped coriander leaves and the sunset orange colored restaurant style shahi paneer is ready to be served.
  22. now add 1 tbsp tomato sauce and mix well.
  23. after that switch off the gas.
  24. shahi paneer is served with indian breads like naan, garlic naan, roomali roti, kerala parotta, coin paratha, tandoori roti, poori, kachoris or jeera rice etc.




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perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe



perfect punjabi chole masala recipe or punjabi chole recipe or chana masala recipe or restaurant style chole masala recipe with step by step process - a delicious and lip smacking punjabi chole recipe which is widely loved all over india.


kabuli chana is used to make chole masala. it not only tastes good, but is also very nutritious. proteins is present in the channa in high quantity.

you will like this punjabi chole recipe as it tastes like the punjabi chole you get in the streets of delhi and punjab. choley bhature is my and my family’s favorite dish. when i use to live in delhi and gurgaon, we used to get awesome chole bhature in many places. but now since i do not live in these places any more, i make this recipe often which tastes exactly same as delhi chole bhature or dilli wale ke chole bhature.

serve this delicious punjabi chole with bhatura, tandoori rotis, pooris, phulkas, kulcha, stuffed kulcha, naan, along with sliced onions and lime. chole also tastes good with plain rice or jeera rice.

if you are looking for more punjabi recipes then do check dal makhni, rajma masala, lobia masala, dum aloo, kadai paneer, paneer butter masala.

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ingredients for punjabi chole recipe or chana masala recipe :

  • chole (kabuli chana or chickpeas) - 1 cup (200 grams)
  • cinnamon stick (dal chini) - 1
  • cloves (laung) - 4
  • black cardamom (badi elaichi) - 1
  • tea bags - 2
  • black salt - 1 tsp
  • salt - 1 tsp (or as per required)
  • baking soda - ½ tsp
  • desi ghee - 2 tbsp
  • coriander leaves - 2 tbsp (finely chopped)
  • water - as per required
  • oil - 2-3 tbsp
  • asafoetida (hing) - ¼ tsp
  • onion - 1 medium sized (finely chopped)
  • ginger - 1 inch (thick slices)
  • green chilies - 2 (slices) (optional)
  • beaten and strained curd (dahi) - ¼ cup
  • tomato puree - 1 tbsp
  • ginger garlic paste - 1 tsp  
  • dried fenugreek leaves / kasuri methi  - ½ tsp


*ingredients to make chole spice mix :

  • coriander powder (dhaniya powder) - 4 tsp
  • ginger powder (sonth powder) - ¾ tsp
  • red chili powder - ¾ tsp
  • garam masala - 1 tsp
  • pomegranate seed powder (anardana powder) - 2 tsp
  • turmeric powder - ¼ tsp
  • cumin seeds (jeera) powder - ½ tsp
  • amchoor powder - ½ tsp


directions for punjabi chole recipe or chana masala recipe :

  • soak chickpeas (chole) in enough water for 8-10 hours or overnight.
  • after soaking, they will double up in size. wash the chickpeas and drain the water.
  • in a pressure cooker, add the chole along with cinnamon stick, cloves, black cardamom, tea bags, black, 1 tsp salt (or as per required), baking soda and water.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • make sure the level of water is just above the chickpeas.
  • pressure cook the chickpeas for 5 - 7 whistles.
  • after 5 - 7 whistles, turn off the flame and let the pressure comes down naturally.
  • do not open the lid immediately to cook the chana perfectly.
  • in meanwhile let’s prepare the ‘chole spice mix’.
  • take a bowl, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, amchoor powder and mix well. keep aside.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • open the lid and remove cinnamon stick, black cardamom and tea bags.
  • the chickpeas should be cooked well and softened. the chickpeas should be soft when you mash it with a spoon. the chickpeas should not give you a bite when you eat it.
  • transfer the chickpeas into large bowl and add chole spice mix over the chickpeas.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • now cook the spice, for that heat desi ghee in a pan. make sure ghee should be very hot.
  • pour the hot ghee over the chickpeas and the spices will cook.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • gently just try to mix it but don’t over do it. otherwise the beans will totally mash so be very gentle.
  • after that heat some oil in a pan or wok(kadai). add asafoetida into it.
  • now add finely chopped onion and cook till the onions are translucent.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • now add yogurt and cook for 5-6 minutes. please cook the yogurt properly.
  • add ginger garlic paste and cook for 1 minute.
  • now add tomato puree into it and cook until the oil starts separating.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • after that add ½ cup water and turn the gas to low flame.
  • as soon as starts boiling then add spiced chickpeas, chillis, dried fenugreek leaves / kasuri methi. mix well.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • let them cook for 15-20 minutes on low flame.
  • now add some sliced ginger and mix well.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • after that sprinkle some chopped coriander leaves and mix well.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

  • now your restaurant style perfect punjabi choley masala is ready to be served.
  • serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.

perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe

tips :

  • if you really want restaurant style chole masala then add ½ tsp soda and tea bags.
  • make sure you soak the chickpeas in water for at least 10 hours.
  • 5 – 7 pressure cooker whistles are enough.
  • desi ghee tempering is a must as it makes sure that the flavor’s of the spices carry over.
  • make sure you cook the curd properly other wise it ruins the whole recipe.


recipe card for perfect punjabi chole masala or restaurant style chole masala :


5.0 from 398 reviews
perfect punjabi chole masala recipe | restaurant style chole masala recipe | punjabi choley recipe | chana masala recipe
 
Prep time
Cook time
Total time
 
perfect punjabi choley masala recipe or punjabi chole recipe or chana masala recipe or restaurant style chole masala recipe with step by step process – a delicious and lip smacking punjabi chole recipe which is widely appreciated all over india. this delicious perfect punjabi choley masala recipe or punjabi chole or chole recipe, chole is tried and tested.
Author:
Recipe type: breakfast, snacks
Cuisine: north indian
Serves: 4
Nutrition:
Serving size: 1 cup
Calories per serving: 233 cal
Fat per serving: 9 g
Ingredients :
  • chole (kabuli chana or chickpeas) - 1 cup (200 grams)
  • cinnamon stick (dal chini) - 1
  • cloves (laung) - 4
  • black cardamom (badi elaichi) - 1
  • tea bags - 2
  • black salt - 1 tsp
  • salt - 1 tsp (or as per required)
  • baking soda - ½ tsp
  • desi ghee - 2 tbsp
  • coriander leaves - 2 tbsp (finely chopped)
  • water - as per required
  • oil - 2-3 tbsp
  • asafoetida (hing) - ¼ tsp
  • onion - 1 medium sized (finely chopped)
  • ginger - 1 inch (thick slices)
  • green chilies - 2 (slices) (optional)
  • beaten and strained curd (dahi) - ¼ cup
  • tomato puree - 1 tbsp
  • ginger garlic paste - 1 tsp
  • dried fenugreek leaves / kasuri methi - ½ tsp
Ingredients to make chole spice mix :
  • coriander powder (dhaniya powder) - 4 tsp
  • ginger powder (sonth powder) - ¾ tsp
  • red chili powder - ¾ tsp
  • garam masala - 1 tsp
  • pomegranate seed powder (anardana powder) - 2 tsp
  • turmeric powder - ¼ tsp
  • cumin seeds (jeera) powder - ½ tsp
  • amchoor powder - ½ tsp
Instructions :
  1. soak chickpeas (chole) in enough water for 8-10 hours or overnight.
  2. after soaking, they will double up in size. wash the chickpeas and drain the water.
  3. in a pressure cooker, add the chole along with cinnamon stick, cloves, black cardamom, tea bags, black, 1 tsp salt (or as per required), baking soda and water.
  4. make sure the level of water is just above the chickpeas.
  5. pressure cook the chickpeas for 5 - 7 whistles.
  6. after 5 - 7 whistles, turn off the flame and let the pressure comes down naturally.
  7. do not open the lid immediately to cook the chana perfectly.
  8. in meanwhile let’s prepare the ‘chole spice mix’.
  9. take a bowl, add coriander powder, ginger powder, red chili powder, garam masala, pomegranate seed powder, turmeric powder, cumin seeds powder, amchoor powder and mix well. keep aside.
  10. open the lid and remove cinnamon stick, black cardamom and tea bags.
  11. the chickpeas should be cooked well and softened. the chickpeas should be soft when you mash it with a spoon. the chickpeas should not give you a bite when you eat it.
  12. transfer the chickpeas into large bowl and add chole spice mix over the chickpeas.
  13. now cook the spice, for that heat desi ghee in a pan. make sure ghee should be very hot.
  14. pour the hot ghee over the chickpeas and the spices will cook.
  15. gently just try to mix it but don’t over do it. otherwise the beans will totally mash so be very gentle.
  16. after that heat some oil in a pan or wok(kadai). add asafoetida into it.
  17. now add finely chopped onion and cook till the onions are translucent.
  18. now add yogurt and cook for 5-6 minutes. please cook the yogurt properly.
  19. add ginger garlic paste and cook for 1 minute.
  20. now add tomato puree into it and cook until the oil starts separating.
  21. after that add ½ cup water and turn the gas to low flame.
  22. as soon as starts boiling then add spiced chickpeas, sliced ginger, chillis, dried fenugreek leaves / kasuri methi. mix well.
  23. let them cook for 15-20 minutes on low flame.
  24. after that sprinkle some chopped coriander leaves and mix well.
  25. now your restaurant style perfect punjabi choley masala is ready to be served.
  26. serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.
tips :
  1. if you really want restaurant style chole masala then add ½ tsp soda and tea bags.
  2. make sure you soak the chickpeas in water for at least 10 hours.
  3. 5 – 7 pressure cooker whistles are enough.
  4. desi ghee tempering is a must as it makes sure that the flavor’s of the spices carry over.
  5. make sure you cook the curd properly other wise it ruins the whole recipe.

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