Wednesday, 13 March 2013

Shahi khumb

      Before goin to recipe, let me tell you that I recently bought Everest shahi paneer masala packet in a nearby supermarket.  At 100 gm costing about reasonable 54 rupees, the ingredients present were as follows:  coriander, black pepper, chilly, turmeric, cumin, cassia leaves, garlic, dry ginger, dry mango, dry tomato powder, black cardamon, green cardamon, cloves, cassia, nutmeg, fenugreek, salt, star anise, fennel seeds etc.  This range of masalas and spices provides a complete dish, leaving the cook to add onion, tomato and one special ingredient (like paneer/ mushroom/ murgh etc)

    This special masala reduces the need for adding any other spices, I strongly recommend you guys to go for it.  This shahi khumb, is of course one special output of Everest shahi masala ;)

Palak paneer

   This gravy tasted like heaven, the green paste made here was so simple and amazing.  For making green paste I sauted 300 gm of finely chopped palak along with one chopped onion, one chopped tomato, 2 tsp ginger paste, 1 tsp garlic paste, 2 green chillies finely chopped, 1/2 tsp punjabi garam masala and 1/4 tsp salt.  I cooled the mixture down and blended it ..

Other ingredient added was, of course fried panner and heavy cream.  If you find it difficult to add cream, better buy full cream milk and reduce them by half through constant stirring,  Add half reduced milk as an alternate for cream.  

Ingredients required

  • Palak paste
  • Panneer cubes- 9-10
  • Heavy cream - 100 ml
  • Salt, as required

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