Paneer Recipe
  • Shahi Paneer

    If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.

  • Shahi Paneer Mutter

    The word 'Shahi' is immediately associated with rich, fat-laden and royal Subzis. Here is a healthier version of the same, made with well-chosen ingredients and slight modifications to the cooking style. You will be surprised to note it retains the royal flavour! To maintain the richness and the taste of this Shahi subzi I have used low-fat milk and 1 tablespoon of cashewnut paste.

  • Kadai Paneer

    Treat yourself to this fine subzi, made in traditional kadai paneer style, spiced up with an assortment of spices and pastes.

    The addition of dried fenugreek leaves gives the Kadai Paneer Subzi its characteristic taste, while capsicum and tomatoes complement the paneer well in texture, flavour and volume too. The tinges of ginger and garlic add a pungent dimension to this flavourful dish, which goes very well with puris and rotis. For a complete meal combo serve along with Dal Amritsari and Jeera Rice.

  • Palak Paneer

    Palak or saag is one of the favourite leafy vegetables in north Indian households. They use the versatile palak in a variety of preparations such as raita, gravy and even kofta!