Shahi Alloo Panneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Fry until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and sauté for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add boiled potatoes and paneer cubes. Mix well and cook for a few minutes.
• STEP 5.Add fresh cream and salt. Stir well and cook for another 2-3 minutes.
• STEP 6.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• To make the dish more flavorful, you can add a pinch of kasuri methi (dried fenugreek leaves) while cooking.
• If you prefer a spicier dish, you can increase the amount of red chili powder according to your taste.
• For a creamier texture, you can add a tablespoon of cashew paste or almond paste to the gravy.

Storage and Serving

• Shahi Alloo Panneer can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Shahi Alloo Panneer hot with naan, roti, or rice for a delicious and satisfying meal.