Shahi Paneer is deliciously tasty rich and creamy, this is one of the most popular recipes in Mughlai cuisine. Fresh un-melting cheese is coated with a creamy gravy, perfect match for serving with Roti or Butter naan.
“Shahi” “means “royal” and I can promise this dish is fit for a Royalty!
Shahi Paneer literally be translated to “royal paneer”. My recipe is that of a tasty rich, creamy, gravy made with a base of onions, nuts, tomatoes and lost of tasty spices.
Shahi Paneer is a fresh cheese that is popular in North-Indian cuisine. It’s made by curdling milk with a food acid (often lemon juice), then pressed into blocks. The most notable thing about paneer cheese is that it doesn’t melt, providing a sweet texture similar to tofu.
The Shahi Paneer gravy is full of flavors including onion, tomatoes, ginger, garlic, red chili powder, saffron and cardamom.
If you are looking for a warming comforting vegetarian dish to serve for super. Shahi paneer is one of my very favorite dish and is sure to become one of yours, too. Now, more than ever comfort foods are in order. This Shahi paneer is sure to fill your hunger cravings and warm your souls.
SHAHI PANEER STEP-TO-STEP GUIDE
While the list of ingredients for Shahi paneer recipe is quite longer, you don’t need to be worried. The process for making this dish isn’t particularly technical or difficult.
1-2 cup paneer blocks ( 225 to 250 grams)
1/2 cup curd ( plain yogurt, avoid sour curd)
1 teaspoon ginger, garlic paste.
1/4 teaspoon red chili powder
1/8 teaspoon turmeric
1 pinch saffron strands
1/2 teaspoon salt (adjust to taste )
2 tablespoon ghee or oil
3 tablespoons cream
SPICES FOR SHAHI PANEER
1/2 teaspoon cumin
2 to 3 cloves
1 to 2 inch cinnamon
FOR SHAHI PASTE
12 whole cashew nuts ( Kaju )
8 almonds ( Badam )
3 green cardamoms ( Elaichi )
1 green chili slit
1 cup onions (2 medium)
1 to 2 tomatoes (cubed)
PREPARATION ( STEPWISE )
Take a pan add one tablespoon ghee or oil. Heat it in medium-high flame. Add some cashews, green cardamom & almonds. Sauté until light golden, for a min. Tip:- Be very attentive here as these ingredients are delicate and can burn easily if you aren’t paying attention.
Next you add cubed onions, green chili, and sauté until they turn transparent. Add tomatoes as well. sauté them together.
Add little water or oil if the pan is too dry. cook the entire mixture till the onions soften.
Cool the mixture completely & blend this with very little water to a smooth paste or puree.
Beat 1/2 cup fresh curd ( yogurt ) till smooth and set aside.
Again take a pan. Add 3 tablespoons ghee or oil. Heat it in medium-low-to-medium flame.
HOW TO MAKE SHAHI PANEER
Add cumin, cloves and cinnamon.
When spices sizzle, add ginger garlic paste, and sauté till the raw smell goes off. It’s take about 1 to 2 mins.
Next just transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
Sauté for 3 to 4 min until the raw smell of the spice powder goes away. Lower, the flame completely and then add it to the pan. Mix well.
Tip:- Alternately you may temper the yogurt first to avoid splitting. For this add 1 to 2 tablespoons of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
Sauté and cook till it thickens and begins to leave the sides of the pan. Add 1/2 to 3/4 cup water. Add saffron if you have.
Cook the Shahi paneer gravy thickens and you see traces of all over the gravy.
Taste the Shahi paneer gravy and add more salt if needed.
Add cream if using and stir. Transfer your delicious tasty Shahi paneer to a serving bowl.
Garnish Shahi paneer with cream. Add some sprinkle coriander leaves and serve hot.