Cooking instructions
30 minutes Print
1. Chop the onion, scald the tomatoes with boiling water, peel them and cut into pieces. Subsequently, it is better to grind the tomato sauce with a blender to get a smooth sauce, then the size of the onion and tomato pieces is not important, and if you chop finely, they will almost dissolve on their own. Crib How to cut onion
2. Saute the onion in a saucepan; when it becomes transparent, add a grated 2 cm piece of ginger and 2 large cloves of garlic, crushed with a garlic press.
Crib How to prepare garlic
3. Add tomatoes to the onions and simmer everything together.
Crib How to prepare tomatoes
4. Grind 15 cashew nuts into a paste and add to the tomatoes. You can do without cashews, although they give an interesting shade.
5. Add spices. If you plan to add a blender to the process, then take out the cardamom boxes and add only the seeds (if not, you can crush the box with your hands and throw it in whole) and add the bay leaf after. 0.5 tsp chili - it will be a little spicy, adjust the pepper to your taste. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Food magazine give preference to those with jugs. Their results are more tender.
7. Adyghe cheese (or better yet, paneer (homemade cheese), cut into cubes of a comfortable size for eating and add to the sauce, cook for a few more minutes: give the cheese the opportunity to absorb all the flavors.
8. Serve with Indian naan, other bread or rice.
I made it for the first time after the New Year, but never had time to post the recipe. In India they ate it, but in fact, I like what I cooked better. A wonderful hot dish with low-fat cheese from Indian cuisine.
For all lovers of exotics, Ayurveda and lacto-vegetarians!
Ingredients for Shahi Paneer
Cheese(paneer, can be replaced with Adyghe cheese) - 400 g
Tomato(medium size, can be frozen) - 2 pcs.
Bulb onions(medium size) - 1 piece, 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(heaped teaspoon) - 1 tsp.
Cardamom(ground, level teaspoon) - 1 tsp.
Salt(to taste), but I usually use soy sauce, although it’s not a fact that it will fit here
Sugar(to taste) - 1-2 tsp, brown is best of course
Vegetable oil(for frying) - I use only olive oil, here - refined
Tomato paste- 2 tsp.
Bulgarian pepper- 1 PC
Shahi Paneer Recipe
| Now it's time for the cream. I indicated the approximate quantity. Add cream gradually. They will thicken and you will be able to determine how much sauce you need. The sauce doesn't have to be very strong - something like batter for pancakes. After this, add salt to taste and be sure to add sugar, because... tomatoes and tomato paste will give a rather sour taste. I usually put 1-2 tsp. Sahara. But you try and focus on your feelings. As a result, the sauce should have a pleasant sweet and sour taste. When the taste of the sauce is adjusted, you need to add bell pepper and stir. |
Healthy food recipes: Shahi paneer - paneer dish ( Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is one of the variants of Punjabi cuisine.
Shahi paneer is a dish made from paneer (Adyghe cheese), spices and tomato juice, with the addition of beans. This recipe is one of the variants of Punjabi cuisine.
Cooking time- 30-40 minutes.
Nutritional value (per 100 g)
Protein - 5.49 g
Fat - 9.9 g
Carbohydrates - 6.50 g
Calorie content - 136.87 kcal
Yield - 1311 g
To prepare Shahi Parin you will need the following spices:
1 cinnamon stick,
1 teaspoon turmeric,
1.5 teaspoons of cumin (jeera, cumin),
3 cardamom seed pods, 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 and grind with coarse salt and cardamom seeds.
2. Cut thick Adyghe cheese into cubes.
3. B thick-walled pan add ghee, turmeric, cinnamon stick, add ground cumin and cardamom. Add spices in oil. you can add shredded fresh ginger. Add chopped thick Adyghe cheese.
Fry the Adyghe cheese in this oil, carefully turning it over so that the cheese is browned on all sides, but does not fall apart. You shouldn’t fry the paneer too much, it’s enough for it to set 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 pepper. Bring the tomato paste to a boil over low heat and mix with the spices.
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5. Reduce heat, add sour cream, remove the cinnamon stick. Add peeled diced tomatoes. Cover with a lid and simmer over low heat for 5 minutes.
6. Then add a can of red beans. Cover with a lid and simmer for another 5 minutes. Then turn off the heat and let the dish sit so that the paneer is soaked in the sauce and spices.
Can be served with rice.
Indian cuisine. We continue the week of exotics. Today I present an Indian dish - “shahi paneer”.
“Shahi paneer” translates to royal cheese. The cheese here really is bathed in cream. The dish is very satisfying and unusual. With bright aromatics.
Ingredients:
Adyghe cheese - 1 package, 150-200 grams
Tomatoes - 2 pieces
Bell pepper - 1 piece
Onion - 2 pieces
Cardamom -1 tsp.
Masala - 1-2 tsp.
Tomato paste - 1 tbsp. with a slide
Cream 10% - 200ml
Raisins - a handful of grams 50-70
Garlic - 3-5 cloves
Ginger-1 tsp.
Oil for frying onions
Salt, sugar to taste
Take the required ingredients. You can take Adyghe cheese, it is soft and tender, or you can make homemade cheese yourself. I will cover the issue of manufacturing in the near future homemade cheese. The process is simple.
1. Cut the onion into half rings. Sauté the onion until translucent in butter or vegetable oil. Place a mixture of cardamom, ginger and masala directly into the onion. Masala can now be found in our stores, it is no longer in short supply. Look at the sharpness. Fresh masala is quite spicy. Let the spices warm up in the frying pan for literally 30 seconds. You can take fresh or pickled ginger. Grate the fresh one, finely chop the pickled one. Again, look at the severity. Not all of us are fire-breathing dragons.
2. Sliced arbitrarily, but large slices, put the tomatoes in a frying pan, simmer slightly, add a spoon tomato paste. Stir and fry.
3. Add chopped in large pieces bell pepper It is advisable that both tomatoes and peppers retain their shape. Don't force them too hard with a spatula. Mix gently. Add a handful of raisins.
4. Add cream a little at a time. Stir until thickened. Add chopped garlic. Reduce the fire. Add salt and sugar to taste.
5. The most has come main point. Cut the cheese into large pieces and carefully place it in the frying pan. Try to stir the dish gently so that the cheese retains its shape. Reduce heat to low, cover the pan with a lid, and let simmer. If suddenly you don’t have Adyghe cheese, take the most soft cheese, what do you have. But make allowance for its saltiness.
The dish is prepared quickly. Literally half an hour to do everything about everything.
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 even for no reason. Serve it with rice or just any kind of bread. Indeed, the Shahi paneer dish is so self-sufficient that it is enough to serve with freshly baked bread, but also pasta will fit perfectly.
The main colorful shade of the dish is given by it, which is best prepared at home. The taste of the dish itself depends on the correct mixture of spices. Although every garam masala mixture contains the same ingredients, a couple of additional ones radically change its overall taste. In the recipe I will give you a set we love, maybe you will like it too. The mixture is so aromatic that apart from the spice of red pepper and ginger, I didn’t want to “clog” it with anything else.
There are recipe options with fried cheese and with unfried cheese. In my opinion, with fried, the taste of the dish is more colorful, and the cheese holds its shape better when stirred. In addition, the airy soufflé mass inside the piece 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 make the sauce less thick, but with bread, you can make it thicker. Cook for fun!
