Shrimp – 12 jumbo or 20 medium
Paneer (Indian Cheese) – 6 ounces
Tomato Paste – 2 tbsp
Plain Yogurt – 1/4 cup
Garam Masala – 1 1/2 tsp
Chili Powder – 1 tsp
Minced Garlic – 1 tsp
Green Peas – 1/2 cup

Mango Powder or Pani Puri Masala – 2 tsp
Ground Coriander – 1 tsp
Butter – 1 stick
Cooking Oil
Green Chilies – 3, chopped
Light Cream or Heavy Cream – 2/3 cup
Salt – 1 tsp



Paneer ShrimpShell the shrimp and cut paneer into cubic pieces. Take a bowl and mix tomato paste, yogurt, garam masala, chili powder, garlic, salt, mango powder, and coriander and set aside. Heat oil in a frying pan, add and melt butter. Lower the heat and stir fry paneer and shrimp for couple of minutes. Remove and set aside. Add spice mix into butter left in the pan and stir fry for a minute. Add green peas, paneer, and shrimp and cook for 10 minutes, stirring occasionally. Add green chilies and cream, cook for couple of minutes. Garnish with cilantro.

Paneer (Indian Cheese): Bring 1 liter milk to boil, stirring continuously. Add 1/2 tsp lemon juice gradually, while stirring. When the white curdles separate from the yellowish whey, switch off the heat. Cover for 3-4 minutes. Drain into a cheesecloth. Hold pouch under running water. Press out excess water. Shape and place cloth under a heavy weight, such as a stone slab or a pot filled with water, for 2-3 hours. Keep refrigerated for a day.