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    Home » Recipes » Baking

    Baked Shahi Paneer

    Published: Nov 26, 2011 by Radhika . 23 Comments

    4 shares

    Baked Shahi Paneer

     

    Weekends are something that I look forward to with a child like enthusiasm.... I’m quite everybody does too.... When life becomes so  boring and dull during the week days because of the routine I plan to make it more interesting by trying out new dishes over the weekend during which I have more time and the family can also enjoy a meal at leisure instead of having to hurry up all the time looking at the clock.

     

     

    When I came across this recipe from my favorite cook book, I was skeptical of trying it out as I already have my own favorite way of making Shahi Paneer. But curiosity won over and I tried it out last week end and bowled over. Children loved it and it is definitely a keeper....   Enjoyed this finger licking subzi with naans watching DDLJ....   with Shah Rukh and Kajol for company....    Finally fished it out from the pile of CDs that my children had dumped as unwanted. I was heart broken when I found it missing and was looking for it every where. So thankful that I did not throw away the pile..

     

     

    Baked Shahi Paneer

    Serves – 4 to 6

    (Print this Recipe)

     

    You’ll need:

    • Paneer – 300 gms (I used Homemade Paneer)
    • Onions – 2
    • Tomato – 4 or 5
    • Curd / yogurt – 1 cup
    • Red chilli powder – 2 to 3 teaspoon
    • Turmeric powder – 1 teaspoon
    • Shah jeera – ½ teaspoon
    • Sugar – 1 teaspoon
    • Coriander leaves – 3 tablespoon
    • Salt – to taste
    • Oil – 3 tablespoon
    • Butter – 3 tablespoon

    To be ground to a paste:

    • Coriander seeds – 1 tablespoon
    • Cumin seeds – 1 teaspoon
    • Garlic – 6 pods
    • Onion – 1
    • Cashew nuts – 10 to 12

     

     

    Preparation:

    Cube the paneer. Heat a pan with 3-4 teaspoon of butter and shallow fry the paneer cubes and place them in warm water. Chop the onions finely. Blanch and puree the tomatoes. Grind the ingredients given under its heading to a fine paste using little water. Grease a baking dish with butter and keep it ready.

     

    Method:

    Heat oil and remaining butter in a pan. Temper with shah jeera. Add the chopped onions and sauté till they turn to a light brown.

     

    Add the ground paste and sauté over low flame till it turns color and all the fat gets absorbed. Now add tomato puree, sugar and salt and let it come to a bubbling boil. You can see the absorbed fat being released and floating on top.

     

    Now add the curd / yogurt and let it come to a boil again. Switch off the stove.

     

    In the prepared baking dish arrange the shallow fried paneer cubes and pour the gravy all over the cubes. Preheat the oven @ 180 Deg C and bake for 10 min.

     

    Garnish with coriander leaves and serve hot with onion and lemon wedges with any Naans or Rotis.

     

     

    What is the difference? This question was bugging ever since I read this recipe and I came to know the result after the baking got over. The texture of the gravy differed. It was more grainy instead of smooth which would have been if cooked over the stove. Also the paneer cubes were more succulent and crisp yet soft and chewy. On the whole I liked this version a lot.

     

     

    Notes:

    • If you don’t happen to have an oven, arrange the paneer cubes over a greased tawa and pour the gravy all over them. Cover the tawa with a lid and cook over low flame for 10-15 min.
    • Before baking sprinkle a little bit of garam masala powder for that extra punch.

     

    This is off to my events Let’s Cook: Mughlai Cuisine, Winter Carnival, Vardhini’s Bake Fest, Pari’s “Only Curries” hosted by Kamalika and to Siri’s Healing Foods ~ Vegetarian Thanksgiving recipes hosted by Sridevi.

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

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    Reader Interactions

    Comments

    1. Vardhini

      December 02, 2011 at 11:33 am

      Looks exotic Radhika :). Thx for linking to the event.

      Vardhini
      Event: Sinful Delights
      Event: Stuffed Paratha

      Reply
    2. sangee vijay

      December 01, 2011 at 3:29 am

      mouth watering recipe...love the idea of baking..a must try 🙂

      Reply
    3. Culinary Vibes

      November 28, 2011 at 11:34 am

      yumm.. on my to-make list.. thanks for sharing 🙂

      Reply
    4. RAKS KITCHEN

      November 28, 2011 at 7:15 am

      Wonderful recipe, I wish I have it now with some garlic nans 😉

      Reply
    5. Kurryleaves

      November 28, 2011 at 1:01 am

      interesting version of shahi paneer...curry looks creamy and delicious...

      Reply
    6. Priya

      November 27, 2011 at 9:08 pm

      Shahi paneer looks highly irresitible and absolutely divine..

      Reply
    7. schmetterlingwords

      November 27, 2011 at 3:46 pm

      Hi Radhika, missed many of your posts in the meanwhile. Shahi paneer looks absolutely delicious. Aalampana is as rich as well. It reminds me of the feast the Rajput princess cooks for Emperor Akbar in the film Jodha Akbar. I'm not sure if you have seen the movie.

      Anyways, thanks for sharing these amazing recipes 🙂

      Reply
    8. khushi

      November 27, 2011 at 8:03 am

      creammy paneer recipe
      do participate in the ongoing event
      Bake with your heart

      Reply
    9. Amina Khaleel

      November 27, 2011 at 6:54 am

      looks creamy and delicious.. fabulous recipe..

      Reply
    10. Jay

      November 27, 2011 at 6:52 am

      this sounds incredibly tasty radhika..love it..;)
      Tasty Appetite

      Reply
    11. Rev

      November 27, 2011 at 1:05 am

      i am preparing this for my family tmrw 🙂

      Reply
    12. Sayantani

      November 26, 2011 at 11:19 pm

      what a curry...looks so creamy

      Reply
    13. Kaveri

      November 26, 2011 at 10:11 pm

      Looks wonderful..loving all your mughlai curries..btw, DDLJ is my favorite too.

      Herbs & Flowers: Spring Onions

      Reply
    14. Suja

      November 26, 2011 at 10:09 pm

      Creamy and rich..looks awesome

      Reply
    15. Kalyani

      November 26, 2011 at 9:44 pm

      looks yum ! nice colour too !

      Kalyani
      200th Post & Giveaway
      Event Ends 30th Nov: Flavours of China

      Reply
    16. Kavi

      November 26, 2011 at 8:10 pm

      Beautiful color. Baking the sabzi is definitely a superb way! Do send it to my Ongoing event: Healthy Lunch Challenge too, if possible! 🙂
      -
      Kavi | Edible Entertainment

      Reply
    17. Neetz

      November 26, 2011 at 7:16 pm

      those looks awesome!!!

      Reply
    18. Neetz

      November 26, 2011 at 7:16 pm

      those looks awesome!!!

      Reply
    19. Anjali Shukla

      November 26, 2011 at 7:04 pm

      Loved the baking part at the end and thanks for sharing the difference in advance coz that would bug anyone's mind at first. A must try soon....

      Reply
    20. Sushma Mallya

      November 26, 2011 at 5:38 pm

      Looks so lovely, yummy and perfect..love the color:)

      Reply
    21. A Spoonful of Yumm

      November 26, 2011 at 5:29 pm

      yummm ! i love paneer anything

      Reply
    22. Shanthi

      November 26, 2011 at 5:25 pm

      Looks creamy. Nice version of baking it. Sure worth a try.

      Reply

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