Malai Masti Shahi Paneer The Daily Foods

Has anyone ever tried ice in their cooking? Well, I did and the results were phenomenal! I had an ingredient that was missing for my Shahi Paneer dish with full cream. I was halfway through the kitchen when I realized. But as soon as I saw the Malai Masti Kulfi from @desilicious in my freezer drawer, I couldn’t resist to add it. As you say, the need is the mother of the invention, it worked like magic and gave a new dimension, which makes it so tasty!

A delicious turn to a Shahi Paneer recipe in a few simple steps

I soaked the paneer into saffron water to give it a golden color and a saffron taste before adding it to the Shahi curry. I did the Shahi Curry by easily broke the onions with the Masalas (turmeric, red chilli and coriander powder before grinding them that gave him a roasted taste. Then added 2 scoops of Delicious Masti Kulfi to the breadcrumbs and gymnastics that increased the gymnastics and gymnastics Gymnastics and gymnastics that made themselves on a higher level.

Another trick to keep the green peas green was to cook them in salted water and add them to the Paneer Curry shortly before serving.

Here is the prescription:

Ingredients:
350 g of fresh paneer
4 tablespoons of rapeseed/olive oil
2 large onions cut
2 green chili peppers
2 black cardamoms
4 green cardamomas
4 cloves
1/2 ”stick -cinnamon
1-2 laurel leaves
1/2 TL TSP turmeric
1/2 teaspoon red chili powder
1 TL coriander powder
1 TL ginger garlic paste
A pinch of saffron
1/2 cup of hot water
2 shovels by Malai Masti Kulfi from “Desilicious”
chopped coriander for garnish

Instructions:
1. Cut the paneer block into cubes, sprinkle a little salt, fry it lightly in oil in a non -stick pan and put it aside.

2. Take a pinch of saffron, crush it with mortar and pestle, add 1/2 cup of hot water and put it aside for 5 minutes so that it leaves more color and also cools down.

3. Confirm the Paneer cubes in this cooled saffron water for 15 minutes.

4. To prepare the Shahi curry, fry the cut onions in the oil in the pot until they are golden brown. Add the ginger garlic paste and the spices (turmeric, red chilli and coriander powder) and fry them lightly in the masala.

5. Turn the heat to cook, add a little cold water and mix the onion tomato masala into a smooth consistency with a hand mixer.

6. Now throw all the entire spices (laurel leaves, cloves, cinnamon tab, black and green cardamomas) into the pot with the mixed masala. Add green chili peppers, chopped coriander.

7. Add a ball of the Desilicious Mastai Masti Kulfi and mix them well in the curry. Then drop in the sung paneer with the saffron water. Mix gently and let them simmer a little in the curry.

8. In the meantime, cook the green peas in salted water until they are finished and have them ready. Do not cover them because the steam makes you lose your light green color.

9. In this last stage of cooking, add another ball of the Malai Masti Kulfi to the Paneer Curry, mix well and simmer for 2 minutes.

10. Shortly before serving, add the cooked green peas to the curry, mix it well and serve it hot with GHE rice, Naan or Parantas. Enjoy!

Tips and tricks:
1. Fry the Paneer cubes in a non -stop and move them gently when you turn them around because they break slightly.

2. Do not cover green peas as you cook them while the steam loosens them, their light green color.

3. You can replace the Desilicious Kulfi with complete or whipped cream and almond paste.

4. Smoking This Shahi curry also gives an additional smoky taste that is very appealing to the taste buds.

Recipe