Malai Masti Shahi Paneer Mama’s Secret Recipes

Has anyone ever tried ice cream in their kitchen? Well, I did it and the results were phenomenal! I was missing one ingredient, full cream for my shahi paneer dish. I was halfway through cooking when I realized this. But when I saw @desilicious’s Malai Masti Kulfi in my freezer drawer, I couldn’t resist putting it in. As they say, necessity is the mother of invention, it worked like magic and gave it a new dimension and made it so delicious!

A delicious twist on a shahi paneer recipe in just a few easy steps

I soaked the paneer in saffron water to give it a golden color and saffron flavor before adding it to the shahi curry. I made the Shahi curry by lightly frying the onions with the masalas (turmeric, red chilli and coriander powder) before grinding them which gave it a roasted taste. Then I added 2 scoops of Malai Masti Kulfi from Desilicious to the paneer curry which did the magic and enhanced the taste and aromas to a higher level making it so delicious.

Another trick to keep the green peas green is to cook them in salted water and add them to the paneer curry just before serving.

Here is the prescription:

Ingredients:
350g fresh paneer
4 tbsp rapeseed/olive oil
2 large onions sliced
2 green chili peppers
2 black cardamoms
4 green cardamoms
4 cloves
1/2-inch cinnamon stick
1-2 bay leaves
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp ginger garlic paste
a pinch of saffron
1/2 cup hot water
2 balls of Malai Masti Kulfi from “Desilicious”
chopped coriander for garnish

Instructions:
1. Cut the paneer block into cubes, sprinkle some salt over it, then lightly fry it in oil in a non-stick pan and set aside.

2. Take a pinch of saffron, crush it with the mortar and pestle, add 1/2 cup of hot water and let it stand for 5 minutes so that it leaves more color and also cools down.

3. Soak the paneer cubes in this cooled saffron water for 15 minutes.

4. To make the Shahi curry, fry the sliced ​​onions in oil in the pot until golden brown. Add the ginger garlic paste and spices (turmeric, red chilli and coriander powder) and lightly fry in the masala.

5. Reduce the heat to simmer, add some cold water and puree the onion and tomato masala with a hand blender until smooth.

6. Now add all the spices (bay leaves, cloves, cinnamon stick, black and green cardamom) to the pot with the mixed masala. Add green chillies and chopped coriander.

7. Add a scoop of Desilicious Malai Masti Kulfi and mix well with the curry, then add the soaked paneer with the saffron water. Mix carefully and let simmer a little in the curry.

8. Meanwhile, cook the green peas in salted water until cooked and keep ready. Do not cover them as the steam will cause them to lose their bright green color.

9. In this final cooking phase, add another ball of malai masti kulfi to the paneer curry, mix well and simmer for 2 minutes.

10. Just before serving, add the cooked green peas to the curry, mix well and serve hot with ghee rice, naan or parantas. Enjoy!

Tips and Tricks:
1. Fry the paneer cubes in a non-stick pan, turning them carefully while frying as they break easily.

2. Do not cover green peas when cooking as the steam will cause them to lose their light green color.

3. You can replace the Desilicious Kulfi with full cream or whipped cream and almond paste.

4. Smoking this Shahi curry also gives it an added smoky flavor which is very appealing to the taste buds.

Recipe