Quickest Shahi Paneer ever- with a vegan option- No Ghee- No Butter

This is the easiest and a quick recipe for a complicated sounding yet most popular Indian delicacy. People in love with aroma of spices appreciate this preparation the most. Read through handy tips at the end of the recipe to try out vegan and no fat options. 


Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?

Using Pressure Cooker will take 5-7 minutes whereas it will take 20-25 minutes in a regular pan. 

You save: 40% of fuel energy and 20 minutes of your precious time that may be about 20 to 30% of the total time you spend in kitchen on an average (assuming you spend a total of 1-2 hours in a day in the kitchen)


1 tablespoons oil
1 cinnamon stick (small)
1 star Anise
1 brown cardamom
5 pieces of cloves
1 teaspoon of tandoori masala
3 medium tomatoes cut very small (preferable pureed)
½ kilo paneer (cottage cheese, feel free to replace it with Tofu, I love it)
1 inch frozen garlic or 2 crushed cloves
2 inch frozen or 25 grams fresh grated ginger
1 teaspoon red chilly powder
1 teaspoon salt
½ teaspoon sugar
20 cashews or almonds (powdered)
200ml full cream milk (I usually make it with low fat milk)

STEP 1. Put all whole spices into heated oil, sauté until brown, should take about a minute or less.
STEP 2. Add small cut tomato/puree, red chilli and sugar and cover pot, let simmer for 3-4 minutes before you add powdered nuts with ¼ glass of water and put pressure cooker lid. Cook for 3-5 minutes in Pressure Cooker until pressure builds up. In an regular pot with lid it will take about 15-20 minutes.
STEP 3. Remove whole spices and run the hand grinder for 1 to 2 minutes right into the pan to make gravy smooth.
STEP 4. Add paneer pieces and half cup of cream/milk to curry as it becomes thick. Let it boil for 5 minutes before you serve.

1. You can replace cashew nuts/almonds with peanuts or other nuts as per your taste.
2. You may want to garnish it with cut fresh coriander leaves and if you don’t care about making it lean (fat free), feel free to add a tablespoon of fresh cream or butter while serving. For vegan options replace milk with soy milk, coconut milk or almond milk and paneer with Tofu.


CRUMBLED COTTAGE CHEESE (paneer)-पनीर का कीमा

Why this recipe?


This is a quicker than any quick recipe.  Takes 4-5 minutes to cook and come out yum.

This recipe saves you :  your precious time and provides a nutritious option, more so if you even make the cottage cheese at home. https://fourstepsorless.com/2016/04/06/quick-home-made-cottage-cheese/

Gives you a chance to be creative -add any ingredients like nuts, raisins, peas or mushrooms.. really depends on how innovative you can be..


1/2 tablespoon oil
2 green (elaichi)cardamom
2 cloves (laung)
2 strings of spring onion chopped small
2 medium tomatoes (cut in small pieces)
½ kilo paneer (cottage cheese) broken up or grated
1 teaspoon red chilly powder
1 teaspoon salt
½ teaspoon turmeric powder
¼ teaspoon garam masala
1 inch of frozen chopped green chill (optional)
10-15 craisins or raisins (optional)
Coriander leaves

STEP 1: Put cardamom and cloves in heated oil, add tomato and red chilli powder as soon as these get brown (will take 20-30 seconds) and cover the pan to simmer for 2 minutes.
STEP 2. Add spring onion, paneer (cheese), salt and turmeric powder, sauté and let it simmer for 2 minutes for flavours to permeate.
STEP 3. Add coriander leaves before you serve.

HANDY TIPS:thumb_IMG_0017_1024

Make sure you do not overcook paneer (cheese) as it tastes best when soft and moist.

You could be creative and add a few raisins, craisins or nuts of your choice to the recipe.


Quick home made cottage cheese (Paneer)-घर का पनीर



How am I contributing to making this earth green by following four steps or less recipe?

Save fuel energy by covering the pan all the time while milk is reaching the boiling point. This will quicken the process and save energy.

Consider using the residue water after cheese is made, you can use it in some other recipe or make dough for cookies, bread or muffins. 

You save: 10-40% of fuel energy by covering the pan and 2-3 minutes of your time


1 litre full cream milk
1/2 tablespoon of lemon/lime juice or vinegar

STEP 1: Pour milk into pan and bring it close to boiling point. Continue stirring the milk so that it does not stick to the bottom.

STEP 2: Add 10-12 drops of lemon juice. Milk will start to curdle as lemon juice is put in, keep the heat on until milk curdles completely and becomes watery and transparent.

STEP 3: Pour this into a muslin cloth over a sieve and either hang the cheese or press it with heavy weight for an hour for it to form shape.


For the cheese to get solid  you can chose to hang it for the water to drain out. This is good if you want to grate or crumble the cheese when it is ready. However if you want it in a block to cut it into square or any other shaped pieces you can put it on a cutting board pressed by another heavy flat object or a heavy cutting board.

You can add any herb or spices of your choice like dill, rosemary, cilantro, red chilli flakes, garlic or black pepper to make flavoured cheese. Be as creative as you want to be.