Shahi Paneer Shakshuka!
Prep. : 15
Cook. : 15
Total Time :
30
Cuisine : Indian
Servings : 2-4
Recipe 01: Shahi Paneer Shakshuka
Ingredients:
Paneer block – 300–350 g (cut into 4 thick round discs with a cutter)
Mozzarella cheese – ½ cup (grated)
Chilli flakes – ½ tsp
Oregano – ½ tsp
Salt – a pinch
Fresh coriander – 1 tbsp (finely chopped)
Recipe 02: For the Shahi Masala Base
Ingredients:
Butter – 1 tbsp
Garlic – 3–4 cloves (chopped)
Onion – 1 medium (finely chopped)
Yellow bell pepper – ½ cup (small cubes)
Broccoli florets – ½ cup
Mushrooms – ½ cup (sliced)
Blanched tomatoes – 3 (crushed or chopped)
Shahi paneer masala – 1–1½ tsp
Salt – to taste
Fresh coriander – for garnish
Method for Shahi Paneer Shakshuka:
1. In a bowl, mix mozzarella, chili flakes, oregano, pinch of salt and chopped coriander mix well.
2. Cut the paneer block into 4 thick round slices using a round cutter.
3. With a small scooper, create a shallow cavity in the center of each round.
4. Stuff this cheese mixture into the cavity of each paneer round. Keep aside.
Method for Make the Shahi Shakshuka Base:
1. Heat butter in a wide pan. Add chopped garlic and onions, sauté until soft and lightly golden.
2. Add yellow bell pepper cubes, broccoli florets, and sliced mushrooms. Sauté for 1–2 minutes.
3.Add blanched tomatoes, salt, and shahi paneer masala.
4. Cook until the tomatoes soften and the masala becomes saucy.
5. Gently place the paneer rounds over the simmering gravy.
6. Cover the pan and cook for 5–7 minutes until the paneer heats through and the cheese melts.
7. To get the “egg yolk effect,” cover the cheese top with yellow bell pepper cubes while cooking.
8. Garnish with fresh coriander.
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