Being vegetarian, I am often asked weird questions like “What do you eat if you don’t eat meat?”, “Where do you get your protein and nutrition from?” “It must be hard for you to survive here?” and another favorite: “Do you eat only grass?”
But, when you know cooking and are familiar with spices and condiments, you don’t have to worry much. Healthy and tasty vegetarian dishes are your answers. Paneer is an Indian cottage cheese which is quite a good substitute for non-vegetarian dishes as my grandma told me. So, activate your taste buds with this spicy and creamy dish.
- Ginger: A slice or two
- Garlic: A slice or two
- Onion: 2 -3 for thicker gravy
- Tomato: 2-3 chopped
- Turmeric: 1 tbsp
- Salt to taste
- Red Chilli powder : 1 tbsp
- Garam Masala: 1 tbsp
- Coriander Powder : 1 tbsp
- Cream: 2-3 tbsp
- Milk: ½ cup
- Oil : 1-2 tbsp
- and not to forget Paneer!!!! (250 gm)
All these ingredients are easily available at a supermarket near you. You can search for Lemnos Paneer in the cheese section of the supermarket. It is in similar packing to feta cheese. You can also use ginger-garlic paste (1 tbsp) in place of fresh ginger and garlic.
- Chop ginger, garlic, onion and tomato into small pieces.
- Heat oil as required in a pan
- Add chopped vegetables in step 1 to pan in step 2
- Add turmeric, salt, red chilli powder, Coriander powder and garam Masala.
- Stir until mixture turns reddish brown.
- Pour half cup milk into mixture and stir for 2-3 minutes.
- Cut Paneer into small cubes and add to mixture.
- Stir again for 3-4 minutes.
Shahi Paneer is ready to eat. Top-it off with cream and coriander leaves. Eat it with Indian bread (Naan or roti)
- Paneer can also be roasted or fried a little by spraying some olive oil (in a separate pan) before adding to the mixture
- The greater the number of onions, the thicker the gravy will be
A piece of advice: Not suitable for lactose intolerant as contains heavy dairy products.
Please feel free to leave your comments; I am waiting to hear how you made your Shahi Paneer.
Last modified: April 2, 2016