Shahi Panir. Traditional Indian holiday dish. Shahi paneer (cheese in tomato sauce) How to quickly make airy unleavened cakes
Cooking instructions
30 minutes Print
1. Chop the onion, scald the tomatoes with boiling water, peel them off and cut into slices. Subsequently, it is better to grind the tomato gravy with a blender to make a smooth sauce, then the size of the onion and tomato slices is not important, and if you cut it finely, they will almost dissolve on their own. Crib How to chop onions
2. Saute the onion in a saucepan, when it becomes transparent, add a grated 2 cm piece of ginger and 2 rather large cloves of garlic crushed by a garlic press.
Crib How to prepare garlic
3. Add tomatoes to the onion, simmer everything together.
Crib How to prepare tomatoes
4. Grind 15 cashews into gruel and add to the tomatoes. You can do without cashews, although they give an interesting shade.
5. Add spices. If you plan to introduce a blender to the process, then we take out and add only seeds from the cardamom boxes (if not, you can crush the box with your hands and throw it whole) and add the bay leaf after. 0.5 tsp chili - it will turn out a little spicy, adjust the pepper to your liking. Blender Tool Any blender can handle the transformation of soup into puree. Whether it's Braun, Bosch, or Kitchen Aid. It's still not ice to grind. The main thing is that the jug is glass or steel. Hot soup is not plastic. There are, of course, hand blenders that can be used to puree right in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their result is softer.
7. Adyghe cheese (or better, paneer (homemade cheese), cut into cubes of a size that is comfortable for food and add to the sauce, cook for a few more minutes: we give the cheese the opportunity to absorb all the aromas.
8. Serve with Indian naan flatbread, other bread or rice.
Shahi paneer ("Royal cheese") is a truly royal dish of Indian cuisine, which is prepared very simply, moreover, from a minimal and affordable set of products. In India, Shahi paneer is usually prepared for festive occasions, but we really liked the dish for no reason. It is served with rice or just any type of bread. Indeed, the Shahi paneer dish is so self-sufficient that it is enough to serve it with freshly baked bread, but pasta is also great.
The main color shade gives the dish, which is better prepared at home. The taste of the dish itself depends on the correctly selected spice mixture. Although the same ingredients are found in each garam masala mixture, a couple of additional ones drastically change its overall taste. In the recipe, I will give a set that we love, perhaps you will like it. The mixture is so fragrant that apart from a speck of red pepper and ginger, I didn't want to “hammer” it with anything else.
There are recipe options with roasting cheese and not fried. In my opinion, with fried and the taste of the dish is more colorful, and the cheese holds its shape better when stirring. In addition, the airy souffle mass inside the slice and the crispy crust on the outside are unlikely to leave anyone indifferent. The thickness of the sauce can also be adjusted to suit your preferences. For example, if served with a side dish, it is better to cook the sauce thinner, and with bread it can be made thicker. Enjoy cooking!
Healthy food recipes: Shahi paneer - a dish made from paneer (Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is a variation of the Punjabi cuisine.
Shahi paneer is a dish made from paneer (Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is a variation of the Punjabi cuisine.
Cooking time- 30-40 minutes.
Nutritional value (per 100 g)
Protein - 5.49 g
Fat - 9.9 g
Carbohydrates - 6.50 g
Caloric content - 136.87 kcal
Exit - 1311 g
To prepare shahi parin, you will need spices:
1 cinnamon stick
1 teaspoon turmeric
1.5 teaspoon of cumin (jira, cumin),
3 pods of cardamom seeds, 1
a tablespoon of sugar
salt to taste
How to cook:
1. Quickly fry the cumin in a dry frying pan. Pour into a mortar, grind with coarse salt and cardamom seeds.
2. Cut the dense Adyghe cheese into cubes.
3. Add ghee, turmeric, cinnamon stick, ground cumin and cardamom to a thick-walled saucepan. Add spices in oil. you can add chopped fresh ginger. Add chopped dense Adyghe cheese.
Fry the Adyghe cheese in this oil, carefully turning it over, so that the cheese is browned on all sides, but at the same time it does not fall apart. You should not fry the paneer too much, it is enough that it grabs a little, so that the cubes keep their shape.
4. When the cheese is fried, pour in tomato juice, add a spoonful of sugar, chopped chili. Boil the tomato paste over low heat and mix with the spices.
It will be interesting for you:
5. Reduce heat, add sour cream, remove cinnamon stick. Add the peeled tomatoes, cut into cubes. Cover and simmer for 5 minutes on low heat.
6. Then add a can of red beans. Cover, simmer for another 5 minutes. Then turn off the heat and let the food stand to soak the paneer with the sauce and spices.
Serve with rice.
The first time I cooked it after the New Year, but there was no time to post the recipe. In India, they overeat, but in fact what I cooked, I like more. A wonderful hot dish with low-fat Indian cheese.
For all lovers of exotic, Ayurveda and lacto-vegetarians!
Ingredients for Shahi Panir
Cheese(paneer, can be replaced with Adyghe cheese) - 400 g
A tomato(medium size, can be frozen) - 2 pcs
Onion(medium size) - 1 pc., but today I will try to replace it with asafoetida
Garlic(medium size) - 2 teeth, but today I will try to replace it with asafoetida
Ginger(fresh, grated) - 0.5 tsp.
Cream(10%) - 250-300 ml.
Garam masala(a teaspoon with a slide) - 1 tsp.
Cardamom(ground, teaspoon without top) - 1 tsp.
Salt(to taste), but I usually use soy sauce, although it is not a fact that it will work here
Sugar(to taste) - 1-2 tsp, best of all, of course, brown
Vegetable oil(for frying) - I use only olive, here - refined
Tomato paste- 2 tsp
Bulgarian pepper- 1 PC
Recipe "Shahi Panir"
| Now it's the cream's turn. I have indicated the approximate amount. Add cream gradually. They will thicken and you can determine how much sauce you need. The sauce doesn't have to be very steep - a bit like pancake batter. After that, salt to taste and be sure to add sugar, because tomatoes and tomato paste will taste quite sour. I usually put 1-2 tsp. Sahara. But you try and be guided by your feelings. As a result, the sauce should have a pleasant sweet and sour taste. When the taste of the sauce is adjusted, add the bell pepper and stir. |
Shahi paneer (homemade cheese with tomatoes, spices and sour cream)
400 grams of Adyghe cheese
4 medium tomatoes
Green pea
Bay leaf
Cinnamon stick
Kumin
1 dried chili
Sour cream
Turmeric
Vegetable oil
Sugar and salt to taste
In order for the spices to give off their aroma, they must first be fried in oil, add turmeric at the end.
Cut the Adyghe cheese into large cubes and fry with spices until a brown crust appears.
Cut the tomatoes into about the same slices as the cheese and place in the pan with the peas.
Add sour cream, sugar, salt and stir.
The dish takes about 15 minutes to cook.
Chapati (whole grain flour tortilla)
12-15 cakes
600 grams of whole wheat flour
300-350 ml of water
2 tbsp. l. sunflower oil
salt and a little sugar
Gradually add water to flour, so that a dense dough is obtained.
Roll out the cake with a rolling pin, the thickness of the cake completely depends on your preferences.
Add oil to the skillet (cast iron is best for chapatis) and fry.
During the frying process, the cake must "breathe", that is, rise.
Chapati pairs perfectly with shahi paneer, grab some more sour cream and enjoy a traditional Indian lunch! Bon Appetit!
"Rafaelo", curd sweet with almonds.
600 gr of cottage cheese
500 gr coconut
200 gr icing sugar
Almond
This number of components is enough for about 20 balls.
Combine all the ingredients in a deep bowl and leave some coconut to roll around the finished ball.
Wet your hands with water, take a small amount of the mixture and roll the ball
Place a nut in the middle, roll in a coconut and your sweetness is ready!
