It's my 50th blog post. Thank you all for your continuous support and I am happy to publish it on my dearest friend birthday. A very special dish dedicated to my most lovable friend "Cindhuja Ramachandran" , who is down to earth person in the world.
NorthIndian cuisine has major 4 base gravies from which one can make 100 dishes. These base gravies could be combined with any veggies or kofta or cottage cheese (paneer) and so on. Shahi gravy is one of the most legendary gravy that could see in most of the NorthIndian dine. Shahi means Royal . By the name its, self defined it is a royal dish. Ingredients used for white gravy brings more richness, taste and legendary look to the recipe.
Shahi gravy is the base gravy from which most royal dishes of north indian cusine like Malai paneer, Paneer Kofta, Mirchi ka Shahi, Shahi Kurma are made. Shahi Gravy with panner kofta is a fantastic slightly sweet gravy made of cashew nuts and fresh cream . This gravy is originated from Mughlai cuisine. This gravy goes well with bread basket (Naan, Kulcha, Pulka, Roti...). It is one of the easiest gravy one could make among the north Indian base gravies.
Preparation time: 15 mins
Cooking time:35-40 mins
Serves - 4
Ingredients for Shahi Gravy:
Onions - 3 nos (thinly sliced)
Cashew nut (whole)- 100 gm
Bay leaf - 2nos
Cardamom - 4 nos
Green chilly (slit) - 1 no (large)
Black pepper powder - 1 tablespoon
Cardamom powder - 1 tablespoon
Butter - 1 cube (2 tablespoon)
Fresh cream - 12 teaspoon
Sugar - 1 tablespoon
Oil - 3 tablespoon
Water to boil
Salt for taste
Ingredients for Paneer Kofta:
Cottage cheese (paneer) -1/4 cup grated or 50 gms
Boiled potatoes - 2 nos (medium size)
Raisen -10 nos
Cashew nut (broken) - 10 nos
Green Chilly -1 no(large, finely chopped)
Black pepper powder - 2 teaspoon
Maida - 3 teaspoon
Cornflour - 3 teaspoon
Salt to taste
Method to make Shahi Gravy:
1. Boil water in a pan, add onion and cashew nut into it. Make sure onion and cashews immerse completely in water. Water should be right quantity, if it exeeds , then gravy become thinner. Let it boil for 15 mins until both turns soft. Allow this mixture to cool off and blend it to make a fine paste.
2. Heat oil in a kadai and add cardamom, split green chilly and bay leaf. Saute it for few minutes and add grounded paste to it and mix well. Allow it to boil for 10 mins in medium flame. If gravy becomes too thick , add little water to sustain gravy consistency.
3. To the boiled gravy add pepper powder, salt and cardamom powder. All this powder gives nice aroma and richness to gravy. Allow it to boil for 5 more mins and then add a scoop of butter.
4. Slowly add 10 teaspoon of fresh cream to bring more richness to gravy.
5. Finally add sugar and stir well. Boil the gravy in slow flame for another 5 mins.
Now rich white Shahi gravy is ready to serve.
Method to make Paneer Kofta:
1. In a bowl, mash boiled potatoes along with grated paneer, salt, black pepper powder, chopped chilies, raisins and cashew nut.
2. To the above mixture add maida and corn flour. Maida and corn flour helps as a binding agent.
3. Equally divide the mixture and make oval shaped balls.
4. Dust maida over kofta balls before frying. It helps to remove extra moisture from kofta and also helps to fry it uniformly.
5. Deep fry the kofta until golden brown is attained on outer layer of kofta. Make sure deep fry kofta in medium flame.
Serving Style:
1. Arrange kofta in a bowl and pour the shahi gravy over it.
2. Decorate it with final touch of fresh cream and cashew nuts on kofta.
Restaurant style Mughlai Shahi gravy with Panner Kofta is ready to serve.
Tips:
1. Cashew nuts is main ingredient to bring richness to this gravy. So enough amount of cashew nut is must.
2. Cook shahi gravy in non-stick kadai with most care, as it will get burnt easily.
NorthIndian cuisine has major 4 base gravies from which one can make 100 dishes. These base gravies could be combined with any veggies or kofta or cottage cheese (paneer) and so on. Shahi gravy is one of the most legendary gravy that could see in most of the NorthIndian dine. Shahi means Royal . By the name its, self defined it is a royal dish. Ingredients used for white gravy brings more richness, taste and legendary look to the recipe.
Shahi gravy is the base gravy from which most royal dishes of north indian cusine like Malai paneer, Paneer Kofta, Mirchi ka Shahi, Shahi Kurma are made. Shahi Gravy with panner kofta is a fantastic slightly sweet gravy made of cashew nuts and fresh cream . This gravy is originated from Mughlai cuisine. This gravy goes well with bread basket (Naan, Kulcha, Pulka, Roti...). It is one of the easiest gravy one could make among the north Indian base gravies.
Cooking time:35-40 mins
Serves - 4
Ingredients for Shahi Gravy:
Onions - 3 nos (thinly sliced)
Cashew nut (whole)- 100 gm
Bay leaf - 2nos
Cardamom - 4 nos
Green chilly (slit) - 1 no (large)
Black pepper powder - 1 tablespoon
Cardamom powder - 1 tablespoon
Butter - 1 cube (2 tablespoon)
Fresh cream - 12 teaspoon
Sugar - 1 tablespoon
Oil - 3 tablespoon
Water to boil
Salt for taste
Ingredients for Paneer Kofta:
Cottage cheese (paneer) -1/4 cup grated or 50 gms
Boiled potatoes - 2 nos (medium size)
Raisen -10 nos
Cashew nut (broken) - 10 nos
Green Chilly -1 no(large, finely chopped)
Black pepper powder - 2 teaspoon
Maida - 3 teaspoon
Cornflour - 3 teaspoon
Salt to taste
Method to make Shahi Gravy:
1. Boil water in a pan, add onion and cashew nut into it. Make sure onion and cashews immerse completely in water. Water should be right quantity, if it exeeds , then gravy become thinner. Let it boil for 15 mins until both turns soft. Allow this mixture to cool off and blend it to make a fine paste.
2. Heat oil in a kadai and add cardamom, split green chilly and bay leaf. Saute it for few minutes and add grounded paste to it and mix well. Allow it to boil for 10 mins in medium flame. If gravy becomes too thick , add little water to sustain gravy consistency.
3. To the boiled gravy add pepper powder, salt and cardamom powder. All this powder gives nice aroma and richness to gravy. Allow it to boil for 5 more mins and then add a scoop of butter.
4. Slowly add 10 teaspoon of fresh cream to bring more richness to gravy.
5. Finally add sugar and stir well. Boil the gravy in slow flame for another 5 mins.
Now rich white Shahi gravy is ready to serve.
Method to make Paneer Kofta:
1. In a bowl, mash boiled potatoes along with grated paneer, salt, black pepper powder, chopped chilies, raisins and cashew nut.
2. To the above mixture add maida and corn flour. Maida and corn flour helps as a binding agent.
3. Equally divide the mixture and make oval shaped balls.
4. Dust maida over kofta balls before frying. It helps to remove extra moisture from kofta and also helps to fry it uniformly.
5. Deep fry the kofta until golden brown is attained on outer layer of kofta. Make sure deep fry kofta in medium flame.
Serving Style:
1. Arrange kofta in a bowl and pour the shahi gravy over it.
2. Decorate it with final touch of fresh cream and cashew nuts on kofta.
Restaurant style Mughlai Shahi gravy with Panner Kofta is ready to serve.
Tips:
1. Cashew nuts is main ingredient to bring richness to this gravy. So enough amount of cashew nut is must.
2. Cook shahi gravy in non-stick kadai with most care, as it will get burnt easily.
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