Shahi paneer recipe with step by step photos.Shahi paneer is one of the most popular dishes in restaurants.
‘Shahi’ means royal so as the name suggests shahi paneer is a royal gravy using paneer from the mughalai cuisine.
Shahi paneer is a very rich, delicious gravy that can be prepared by either using tomato onion nuts as base for the gravy or onion curd nuts base along with whole spices.Here I have given the tomato version of shahi paneer recipe.
I am planning to post another version of shahi paneer recipe using yogurt in the coming days,so stay tuned.
Shahi paneer recipe
Shahi paneer is a rich gravy using paneer and tomato,nuts as base for the gravy.
Ingredients
- 200 gms paneer (roughly 1.5 cups)
- 2 medium sized tomatoes
- 1/4 cup fresh cream
- a generous pinch of kasoori methi
- a tiny pinch of cardamom powder (optional)
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
To blanch and grind:
- 2 small sized big onions
- 8 nos garlic cloves
- 1/4 inch piece ginger
- 10 nos almonds
- 5 nos whole cashews
- 1 tsp melon seeds
To temper:
- 2 tsp oil
- 1/2 tsp shahi jeera
- 1 no black cardamom
- 1 no green cardamom
- 1 no clove
- 1/4 inch piece cinnamon
- 1/4 torn bayleaf
- salt to taste
Instructions
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Chop onions lengthwise,peel garlic and keep other ingredients ready.Boil water.
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When it starts to boil add the ingredients listed under 'to blanch and grind'.Boil for a minute and switch off.
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Let it boil for 2mins in low flame.
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Cool down then transfer it to a mixer jar.Grind it to a fine paste.Cube the paneer and set aside.
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Chop tomatoes roughly,transfer to mixer jar and puree it.
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Heat oil in a pan - add the items listed under 'to temper' let it crackle then add tomato puree.
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Let it boil in low flame for 2mins, then add all the spice powders along with required salt.
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Cook until the mixture is dry and the raw smell of tomatoes goes.Now add cashew onion paste.
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Mix well,cook for a minute the mixture will be thickish,now add fresh cream.
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Add cardamom powder along with required water.
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Let the gravy boil for 5mins in low flame.
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Add paneer cubes along with kasoori methi,mix well cook for 2mins then switch off.
Recipe Notes
- Adding cardamom powder is purely optional but gives great flavour.
- The gravy will be thickish because of the grinded nuts.
- Serve with pulao / rotis.
- The gravy has a mild sweetness which we like it, but i f you do not prefer then add more red chilli powder.
How to make shahi paneer recipe:
- Chop onions lengthwise,peel garlic and keep other ingredients ready.Boil water.
- When it starts to boil add the ingredients listed under ‘to blanch and grind’.Boil for a minute and switch off.
- Cool down then transfer it to a mixer jar.Grind it to a fine paste.Cube the paneer and set aside.
- Chop tomatoes roughly,transfer to mixer jar and puree it.
- Heat oil in a pan – add the items listed under ‘to temper’ let it crackle then add tomato puree.
- Let it boil in low flame for 2mins, then add all the spice powders along with required salt.
- Cook until the mixture is dry and the raw smell of tomatoes goes.Now add cashew onion paste.
- Mix well,cook for a minute the mixture will be thickish,now add fresh cream.
- Add cardamom powder along with required water.
- Let the gravy boil for 5mins in low flame.
- Add paneer cubes along with kasoori methi,mix well cook for 2mins then switch off.
Serve hot.
Serve hot with any mild pulao or roti.We had it with soft phulkas.
Lovely pics as always
?its makes me to grab