Shahi Paneer Recipe

By foodiva

Ingredients

• 250 gms Paneer (cottage cheese), cubed into 1-inch pieces
• 1 medium Tomato, crushed
• 2 medium Onions
• 5-6 Cashew Nuts
• 1 teaspoon Coriander Seeds, roasted
• 1-2 Cloves (lavang)
• 1/2 piece of Bay Leaf
• A small piece of Cinnamon Stick
• 2 Green Cardamoms
• 1 tablespoon Ginger Garlic Paste
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Coriander Powder
• 1 drop of Red Food Color, optional
• 1/3 cup Curd (not sour), beaten
• 1/3 cup Warm Water
• 1/2 teaspoon Sugar, optional
• 2 tablespoons Fresh Cream
• 1/4 teaspoon Garam Masala Powder
• 2-3 strands of Saffron, dissolved in 1 teaspoon water, optional
• 3 tablespoons Cooking Oil or Ghee (clarified butter)
• Salt to taste
• 1-2 teaspoons Kasuri Methi , for garnishing

Details

Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from foodviva.com

Preparation

Step 1

Juice-Smoothie-Milkshake

Serves:

1/3 cup Curd (not sour), beaten

Directions:

Blanch the onions by following the directions given in the “

” recipe and crush the blanched onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.

Stir-fry until it becomes light brown for approx. 3-4 minutes.

Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder (prepared in step-1) and stir-fry for a minute.

Add crushed tomato puree and salt.

Stir-fry for approx. 2-minutes.

Add curd, sugar and 1/3 cup warm water.

Mix them and let mixture boil until oil starts to separate.

Takeaway kadai from flame and let the mixture cool for 5 minutes. Discard whole spices (cloves, bay leaf, cinnamon and green cardamom), transfer mixture to a blender jar and blend it to smooth puree in blender or food processor. Again, transfer it to same kadai and place on the stove.

Add fresh cream, garam masala powder and dissolved saffron.

Mix well and cook for a minute.

Add paneer cubes and mix properly to coat them with gravy.

Garnish it with kasuri methi and serve hot with Punjabi butter naan or tandoori roti in lunch.

Tips and Variations:

This best shahi paneer recipe uses uncooked paneer (paneer in its basic form); however, you can deep fry paneer cubes in butter/ghee or oil until light brown and add into the curry for variation.

To give an extra creamy texture and taste to shahi paneer gravy, add 1/4-cup fresh cream instead of 2 tablespoons in step 10 in above recipe.

Make sure to remove and discard the whole spices before blending the tomato gravy in mixer-grinder.

Shahi paneer can be served with butter naan, tandoori roti, paratha, kulcha, etc. for lunch or dinner. It also tastes better when served with steamed rice or peas pulao.

Gulab Jamun with Gits Ready Mix

Wonderful curry recipe. I have prepared and served with jeera pulav. Just loved it. Thank u so much for the wonderful recipe.

If you want to increase the gravy of curry, add grated carrot (or boiled and crushed carrot).

What kind of cream? Can I replace it with milk?

Also, what can I replace curd with? Can I use Greek yogurt?

I just love cooking and after visiting your website, I have started loving it more...your recipes are truly awesome...and easy to make..keep writing.

So easy to make, so yummy. I used a whizz stick to blend- it was easier than using a food processor - less dishes. The sweet sauce also works well with pumpkin which I tried yesterday. Add once all is whizzed and simmer till soft. I could not stop eating it. Served it with saffron rice.

I am planning to cook it for my daughter's b'day party. How much should I take the ingredients if I have to cook for 20 people. Please suggest.

Hi Neha, thanks for trying the recipe. This recipe serves 2 people, so to make this for 20 people, you need to multiply all the ingredients by 10. When you make this in large quantity, it will take more time to cook. Taste the gravy at the end of each step and adjust the seasoning according to it.

How can we remove spices before blending?

The main difference between blanched onion and simple onion is cooking time. Blanched onion takes less time to turn light brown while cooking compared to raw onion (normal onion).

Wow! great recipe... This is the original recipe for Shahi Paneer and cashews. I just made a bit of difference to it.. Added paneer & cashews a little after I added onion so that they were a bit toasted as i like Paneer in fried form more than Plain cheese. Overall it was easy to follow the instructions and making it. Though it was my first time I was making any curry. Thanks a lot Yummy!

2. While Paneer Butter Masala has mild tangy and spicy gravy of tomato, cashew nuts, onion and fresh cream with bay leaf. The amount of tomato used in this gravy is more than the other gravy, which makes it little tangy.

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