Food ka Funda with Curry: Poori-Shahi Paneer ka Dhamaka!
Namaste Doston! Sat Sri Akal! Kem Chho! Vanakkam!
Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to whip up another flavourful explosion! Today, we are diving headfirst into a classic combination that sings of celebration, comfort, and pure deliciousness: Poori with Shahi Paneer!
This isn’t just a meal, my friends; it’s an experience. Think of light, fluffy pooris puffed up like golden balloons, paired with a creamy, decadent Shahi Paneer. Hai rabba, muh mein paani aa gaya!
Occasions to Celebrate with Poori-Shahi Paneer
This dynamic duo is a star during festive times! We’re talking Diwali, Holi, Navratri (especially when you need a delicious vegetarian option), birthdays, weddings, or even just a Sunday brunch with the family. It’s a dish that screams “khushi” (happiness) and “pyar” (love)! This dish is perfect for a winter afternoon when the sun is shining bright and you want to sit in the sun and enjoy a warm and delicious meal with family.
A Little History Lesson (Just a Pinch!)
Poori, my dear readers, has ancient roots. It is believed to have originated in the Indian subcontinent, with mentions in ancient texts. Shahi Paneer, on the other hand, is a relatively newer creation, likely originating in the Mughal era. “Shahi” means royal, and this dish truly lives up to its name with its rich, creamy sauce. Combining these two creates a match made in culinary heaven!
The Recipe Rundown:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Ingredients – The Magic Makers:
For the Poori:
- 2 cups Gehun ka Atta (Whole Wheat Flour)
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/4 teaspoon Namak (Salt)
- 2 tablespoons Tel (Oil)
- Lukewarm Pani (Water) – as needed
- Tel (Oil) – for deep frying
For the Shahi Paneer:
- 250 grams Paneer (Indian Cottage Cheese), cut into cubes
- 2 tablespoons Tel (Oil)
- 1 Tej Patta (Bay Leaf)
- 1 inch Dalchini (Cinnamon Stick)
- 2-3 Laung (Cloves)
- 1/2 teaspoon Jeera (Cumin Seeds)
- 1 medium Pyaaz (Onion), finely chopped
- 1 tablespoon Adrak-Lahsun ka Paste (Ginger-Garlic Paste)
- 2 medium Tamatar (Tomatoes), pureed
- 1/2 teaspoon Haldi Powder (Turmeric Powder)
- 1 teaspoon Lal Mirch Powder (Red Chili Powder)
- 1 teaspoon Dhaniya Powder (Coriander Powder)
- 1/2 teaspoon Garam Masala
- 1/2 cup Kaju (Cashews), soaked in warm water for 30 minutes
- 1/4 cup fresh Cream (Malai)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves), crushed
- Namak (Salt) – to taste
- Hara Dhaniya (Fresh Coriander Leaves), for garnish
Let’s Get Cooking!
Poori Time!
- Make the Dough: In a large bowl, mix the gehun ka atta, ajwain, namak, and tel. Gradually add lukewarm pani and knead into a smooth, firm dough. Cover it with a damp cloth and let it rest for at least 20 minutes. This resting period is crucial for soft pooris!
- Roll ’em Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin, or they won’t puff up properly.
- Fry Like a Pro: Heat tel in a kadhai (wok) or deep frying pan over medium-high heat. Gently slide a poori into the hot tel. Use a slotted spoon to press it lightly under the oil. It should puff up like a happy little balloon!
- Golden Goodness: Once the poori is puffed and golden brown on both sides, remove it with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- Repeat: Repeat the process with the remaining dough balls.
Shahi Paneer – Fit for a King (or Queen!)
- Sauté the Aromatics: Heat tel in a pan or kadhai over medium heat. Add the tej patta, dalchini, laung, and jeera. Let them sizzle for a few seconds until fragrant.
- Brown the Onions: Add the chopped pyaaz and sauté until golden brown.
- Ginger-Garlic Magic: Add the adrak-lahsun ka paste and sauté for another minute until the raw smell disappears.
- Tomato Time: Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the oil starts to separate.
- Spice it Up: Add the haldi powder, lal mirch powder, dhaniya powder, and garam masala. Cook for another minute, stirring constantly, to prevent burning.
- Cashew Creaminess: Grind the soaked kaju into a smooth paste using a little water. Add this paste to the pan and mix well. Cook for 2-3 minutes.
- Paneer Power: Gently add the paneer cubes to the gravy and stir carefully to coat them evenly.
- Creamy Dream: Stir in the fresh cream and kasuri methi. Simmer for 5 minutes, allowing the flavors to meld together beautifully.
- Season to Perfection: Add namak to taste.
- Garnish and Serve: Garnish with fresh hara dhaniya and serve hot with the freshly made pooris!
Chef Curry’s Top Tips for the Best Results:
- Poori Perfection: Make sure the tel is hot enough before frying the pooris. If it’s not hot enough, the pooris will absorb too much oil and become soggy.
- Shahi Paneer Smoothness: For an extra smooth gravy, you can strain the tomato puree before adding it to the pan.
- Paneer Power: You can lightly pan-fry the paneer cubes before adding them to the gravy for a slightly firmer texture.
Cooking it Your Way!
- Gas Stove: Follow the recipe as is for perfect results.
- Induction Stove: Adjust the heat settings as needed, keeping a close eye on the oil temperature for the pooris.
- Pressure Cooker: While not traditionally used for Shahi Paneer, you can speed up the tomato cooking process by pressure cooking the tomato puree for 2 whistles.
- Slow Cooker/Crockpot: You can slow cook the Shahi Paneer on low for 4-6 hours for an even more intense flavor. Add the paneer in the last hour of cooking.
- Air Fryer: Not recommended for Poori or Shahi Paneer
Nutritional Information (Approximate per serving):
- Calories: 450-550
- Protein: 15-20g
- Fat: 25-35g
- Carbohydrates: 40-50g
Please note that these are estimates and can vary based on specific ingredients and portion sizes.
Serving Suggestions:
- Serve the Poori and Shahi Paneer hot, straight from the pan.
- A side of raita (yogurt dip) or a simple salad complements the richness of the dish.
- Aam ka Achar (Mango Pickle) adds a tangy kick!
Ab Aapki Bari Hai! (Now it’s Your Turn!)
So there you have it, my friends! A complete guide to making Poori and Shahi Paneer that will impress your family and friends. Go ahead, try this recipe at home, and share the joy of delicious food with your loved ones.
Happy Cooking!
Yours in flavour,
Chef Curry Do’pyaza