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Shahi Anjeer Paneer
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Shahi Anjeer paneer ~ Restaurant style gravy

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: North Indian
Servings: 3 servings
Author: Jinoo Jayakrishnan
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Ingredients

Main ingredients

  • 3 nos anjeer - chopped finely
  • 250 gm Paneer - cut to cubes
  • 1/2 tsp turmeric powdder
  • 1 tsp chilly powder
  • 1 1/4 tsp coriander powder
  • 3/4 tsp cumin powder

For shahi masala

  • 1/2 inch Cinnamon stick
  • 1 small green cardamom
  • 1 small black cardamom
  • 2 nos Cloves
  • 3-4 nos peppercorns
  • 1/2 tsp Cumin seeds
  • 4-5 whole Almonds
  • 3-4 whole Cashewnuts
  • 1/2 tbsp poppy seeds
  • 3 small to medium sized Onions - roughly chopped
  • 2 small green chilly - broken into half
  • 3 small - medium sized Tomatoes - roughly chopped
  • 1/4 tsp Sugar

for the final gravy

  • 1 tbsp Milk
  • 1 tsp crushed kasuri methi
  • 2 tsp fresh cream
  • 1 tbsp ginger garlic paste
  • 1 small bay leaf

Instructions

Preparations

  • Chop the paneer and figs/anjeer into small pieces
  • Mix turmeric powder, chilly powder, coriander powder and cumin powder in bowl. Do not add water. Just mix all these powders to make dry masala mix.

Making of shahi wet masala

  • Heat oil in a cooker, put in cinnamon, green cardamom, black cardamom, cloves, peppercorns, cumin seeds, almonds, cashew, poppy seeds and saute for half a min until cumin seeds pop and fresh aroma arises from all the ingredients.
  • Put in chopped onions, green chilies and saute until onions turn slightly brown.
  • To this add chopped tomatoes and saute for a minute.
  • Add sugar, salt and water just required for the ingredients to cook. Close and cook to 5 whistles. Cool down and grind it to a smooth paste. leave out any extra water. we can use it for the gravy

Making of final gravy

  • Heat oil+ ghee in a kadai, add bay leaf, ginger garlic paste and saute for a minute.

  • Put in chopped Anjeer pieces and fry for a minute.
  • Add the dry masala mix which we prepared with turmeric, chilly, coriander and cumin powder. Mix it well until it starts boiling. Add little water if you find it getting burnt.
  • Now add the ground paste to it. Strain it and add it.
  • When it starts boiling, put in cubed paneer and little milk. Adjust salt
  • et it cook for 5 min in medium flame.Add the kasuri methi, fresh cream and mix well and serve shahi anjeer paneer hot with rotis