Paneer or cheese used in Indian cooking is usually cottage cheese which can be very easily made at home or is easily available in market. Usually in India this paneer is sold loose by most small dairy shops which they make themselves. Now a days big brands like Amul and Mother dairy too has come in market with their packed paneer. Packed paneer is harder than the one which is sold open in market and costs twice as much as loose paneer. You can use any of the two, though packed paneer is more hygienic but loose paneer is fresher.
In this dish we are using prawns which are very tasty. Tiger prawns though costly have their own unique taste. Only problem is that this dish needs lots of butter so has few more calories than it should have but butter make it so mouth watering. I have written about the health benefits of prawns in other hub called Health Benefits of Eating Prawns.
1. Tiger prawns / Jumbo Shrimps: 12 cooked.
2. Indian Paneer ( cottage cheese): 180 grams /6 Oz.
3. Butter: 120 grams/ 4 oz.
4. Vegetable oil: 1 Tsp.
5. Tomato puree: 2 Tbsp.
6. Cream: 150 ml / 5 fl oz.
7. Strained Plain yoghurt: 4 Tbsp / 60 ml.
8. Mango Powder ( Amchoor): 2 Tsp.
9. Grounded Coriander / cilantro : 1 Tsp
10. Green Chilies: 3 Fresh chopped.
11. Cilantro / coriander: chopped 3 Tsp.
12. Garam Masala: 1½ Tsp.
13. Red Chili Powder: 1 Tsp.
14. Crushed Garlic: 1 Tsp.
15. Salt: To taste.
1.Take the paneer and cut it in to cubes.
2.Now peel the prawns and cut them in to cubes.
3.Take a large bowl.
4.Add to it tomato puree and yoghurt.
6.Add to it garam masala and red chili powder and mix well.
7.Now add mango powder ( amchoor), salt and grounded coriander in it.
8.Mix till a smooth paste is made.
10.Take a heavy base pan and heat it.
11.Put butter and oil in the pan and heat it on high.
12.Now when butter is heated, lower the heat to medium.
13.Now add paneer and prawns in it and stir fry for 2 minutes only.
14.Remove the prawns and paneer with a spotted spoon.
15.Keep them on the kitchen paper.
16.Now in the butter in the pan add the spice paste and cook for a minute, stirring continuously.
17.Now to this add paneer and prawns and cook on medium for about 10 minutes.
18.Make sure the prawns are heated thoroughly.
19.Add chopped chilies and half of the chopped coriander.
20.Pour in cream.
21.Cook on medium heat for about 2 to 3 minutes.
22.Garnish with remaining coriander leaves.
1.If you can not find Tiger prawns then use normal prawns. Take about 240 grams / 8 oz.
2.If you can not find Paneer then use tofu.
3.Use heavy base pan.
4.Don’t over cook the prawns or they would loose their nutritious value.
Please Rate This Recipe
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Indian Chef (author) from New Delhi India on March 05, 2013:
Thanks Rajan for checking out my page.
Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on March 03, 2013:
Thanks for sharing. Voted up.
Indian Chef (author) from New Delhi India on February 14, 2013:
Marissa Buhalog on February 14, 2013:
Yummy!!!.. I love seafoods.
Indian Chef (author) from New Delhi India on November 22, 2012:
Thanks radha krishnan
radhakrishnan on November 22, 2012:
Indian Chef (author) from New Delhi India on May 17, 2012:
Thanks riverfish, iruvanti and peachpurple for the comments.
peachy from Home Sweet Home on May 17, 2012:
This prawn recipe looks gooood! I love buttery prawns. Will try to get paneer in the market. Thanks for sharing
iruvanti from U.S.A on May 17, 2012:
Nice recipe for people like me who love both paneer and shrimp.
Riverfish24 from United States on May 16, 2012:
Sounds heavy duty! But never had a combo of prawns and paneer...interesting!