5 May, 2021
Shahi Paneer Recipe | How To Make Shahi Paneer?
Shahi Paneer Recipe.
Delicious, rich, creamy and aromatic Shahi Paneer Recipe in Restaurant Style.
Shahi Paneer is one of the royal (shahi) dishes originated in the royal kitchens of Mughals.The word “Shahi” means “Royal” and thus “Shahi Paneer” can be translated as “Royal Cottage Cheese”. It is prepared using a lot of fresh cream or yogurt, cashews and lots of spices.
This is popular dish in Indian Restaurants and is made in several ways. Shahi Paneer, Paneer Butter Masala, Paneer makhani, all these are in the same zone. The ingredients for all these are almost same and the only difference between these is the ratio of Tomato is to onion. Get your ratios right to have a perfect dish.
| PREPARATION TIME | COOKING TIME | SERVES |
|---|---|---|
| 15 minutes | 20 minutes | 2 |
INGREDIENTS:
| INGREDIENTS FOR ONION TOMATO PUREE: | INGREDIENTS FOR FINAL ASSEMBLY: |
|---|---|
| 1 tsp Ghee/ Oil | 2 tsp Butter |
| 1 inch Cinnamon | 1 tsp Cumin Seeds |
| 2 Cloves | Salt To Taste |
| 2 Green cardamom | 1 tsp Kashmiri Red Chilli Powder |
| 1 Bay Leaf | 1 tsp Coriander Powder |
| 2 Green Chilli | 1/4 cup cream |
| 1 tsp Ginger Garlic Paste | 250 Gms paneer (Cottage Cheese) |
| 2 medium Onions (cut into quarter) | 1 tsp Kasoori Methi (Crushed Fenugreek Leaves) |
| 10-12 Cashew Nuts (Soaked) | |
| 4 medium Tomato (cut into quarter) | |
| 1/4 tsp Turmeric Powder |
METHOD:
- Heat Ghee/Oil in a pan. Add all spices, followed by Green Chillies and Ginger Garlic paste. Saute for a minute.
- Now add onions, soaked cashew nuts and saute. Do not brown them and keep translucence.
- Add tomatoes and turmeric powder; mix it and saute for a minute. Now add 1/2 cup water; cover and cook on low flame for 12-15 minutes.
- Stir it once again and allow it to cool down.
- Now transfer this mixture into a blender and blend until fine mixture.
- Strain this curry to get the smooth and silky texture.
- Now heat the butter in a non stick pan and add salt, Kashmiri red chilli powder and coriander powder. Saute for a minute.
- Add prepared curry (gravy). Stir gently for a while and add cream to it. Let it cook for 1 minute and add Paneer (Cottage Cheese) to it. Sprinkle Kasoori Methi powder (Fenugreek Leaves Powder) all over it. Mix well and cook for another 2 minutes on low flame.
- Garnish it with fresh cream and some dried methi leaves (Dried Fenugreek Leaves).
SOME BEAUTIFUL TIPS:
- The tomatoes should be double the amount of onions. If you take two portions of tomatoes. then only one portion of onion is taken.
- This is very important to strain the curry to get a smooth and silky texture.
- Stir the curry and paneer lightly to make sure that the paneer does not break.
