Paneer and Shrimp in Yogurt Sauce

Recipe No: 30
The basis of this recipe is from an Asian Stir Fry book by Linda Doeser. Even though the taste of the original dish was good, it didn’t go well in my house. So being a person, who knows the taste buds of my family, I made some changes, and now whenever I make this, even my little four year old fellow will lick his fingers!!!

Ingredients                                                           Serves 4

• Paneer…………………………..6oz (If cut into medium sized pieces this will be a heaping one cup)
• Shrimp………………………….300 grams (mine came around 19 big shrimps)
• Yogurt…………………………..1/2 cup
• Tomato Sauce……………….5 Tablespoons
• Garam Masala powder…1 ½ Teaspoon
• Red Chilly powder………..1 Teaspoon
• Coriander powder………..2 Teaspoons
• Turmeric powder………….1/4 Teaspoon
• Garlic chopped……………..1 Tablespoon
• Green Chilly chopped……1 Tablespoon
• Butter……………………………2 Tablespoons
• Oil………………………………….2 Tablespoons
• Cream + Milk…………………2/3 Cup (mix 1/3 cup of both Milk and Heavy cream)
• Cilantro/Coriander leaves…3-4 Tablespoons chopped
• Salt as per taste

Method of Preparation

1. Mix together Yogurt, Tomato sauce, Garam Masala powder, Chilly powder, Coriander powder, Turmeric powder, Garlic, Green Chilly and Salt and keep aside.
2. Heat Butter and Oil in a deep pan on high heat and fry the Paneer till a very light golden color. Remove them with a slotted spoon on to a plate.
3. To the rest of the oil in the pan add the shrimp, sprinkle some salt on top and fry for a minute on both sides. If there is no oil please add a little more. Remove with a slotted spoon and keep aside. If needed fry it in batches.
4. To the rest of the oil in the pan add the yogurt mixture and sauté them well for about 3 minutes.
5. Add the Paneer and Shrimp back to the yogurt, mix well, close with a lid, reduce the heat to medium and let it finish cooking for 4 -5 minutes.
6. When it is cooked, add the cream milk mixture and let it boil along the sides.
7. Add Coriander leaves and serve hot on top of boiled Basmati rice.

Notes: You can use milk only if you desire to make this dish. In fact I used only low fat milk to make this dish and hence a dark color. Instead of Cream you can also use half and half. (The regular half and half that is available in the grocery stores contains 50% heavy cream and 50% milk)

You can fry Paneer in long blocks of 1 cm. thickness in a shallow flat pan and then cut into pieces, that way the oil used can be considerably reduced.

 

Make it, enjoy the deliciousness and
serve it to your family with love...