In Indian cuisine paneer holds a very special place, especially for the vegetarians. There are so many recipes of paneer and each and every recipe is unique in its own way. Shahi paneer is also unique in the way that it was prepared in the royal kitchens. The recipe uses some special ingredients like dry fruits, cream and saffron making it rich and exotic.
Shahi Paneer is a popular Indian recipe. Cubes of paneer are simmered in a rich creamy gravy resulting in a flavorful dish. It tastes best when served with naan, pulao or vegetable fried rice. Paneer is a fresh cheese common in Indian cuisine. Homemade paneer is made by adding lemon juice or vinegar in warm milk to separate the curd from the whey. The curd is then drained in a muslin or cheese cloth and the excess water is then pressed out. Paneer is a great source of protein and calcium.
There are some variations in this recipe. Some do not use tomato as the base of the gravy whereas some does. In some recipes, the onion is first boiled with other ingredients and then made into paste and used in the gravy. Here I have cooked the onions in oil first and then made into paste. This way it gives a great flavor to the dish.
Tips:
You may boil the onions first and then make a paste if you want to avoid frying the onions in oil. You may add slices of tomato with the onions to make a paste if you do not have tomato puree handy. If you want you may fry the paneer cubes before adding it to the gravy.
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SHAHI PANEER
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 35 mins
Shahi Paneer is a popular Indian recipe. Cubes of paneer are simmered in a rich creamy gravy resulting in a flavorful dish. It tastes best when served with naan, pulao or vegetable fried rice
INGREDIENTS
- 1 pound paneer cut into cubes
- 2 medium onions chopped
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 2 tablespoons tomato puree
- 10-12 pieces cashew nuts soaked in water
- 8-10 pieces almonds soaked in water
- 5-6 strands saffron soaked in warm milk
- 1 teaspoon whole garamasala cardamom, cinnamon stick, cloves, black peppercorn,
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1/4 cup fresh cream
- 1 tablespoon almond flakes for garnish
- 2 tablespoons ghee or melted butter
- 1 tablespoon vegetable oil
INSTRUCTIONS
-
- Blend the cashew nuts and almonds together to make a smooth paste. Set aside. Heat a pan at medium heat and add 1 tablespoon of oil. Add the whole garam masala. When it starts to splutter, add the chopped onions, ginger and garlic paste and stir for about 3-4 minutes. When the onions are soft switch off the flame and let it cool. When it is cool enough blend it into a smooth paste.
- Heat another pan at medium and add ghee. When it is hot enough, add the onion paste, kashmiri red chilli powder,turmeric powder,salt and stir for few minutes. Add the tomato puree, cashew-almond paste and mix well. Add water so that the mixture does not stick to the bottom of the pan. Cook the mixture for 3-4 minutes. Add the saffron soaked milk,1 cup water and mix well. Add the cubes of paneer and let it cook in the gravy for 6-8 minutes. Add the garam masala powder and finally the fresh cream. Give a stir and cook for few minutes at low heat.
- Switch off the heat and transfer to a serving dish. Garnish with almond flakes . Serve hot with tandori roti ,pulao or naan.
Delicious recipe, really yummy!!!
Hey Sonali,
Its so yummy! Shahi Panner
Glad to read your post about Shahi Paneer.
Yes, in India Paneer have a special rank in multi cuisine dish for vegetarian. We tried many of recipe with paneer in our home.
But in your recipe i have found you have added some special ingredient that makes it special and exotic.Your ingredients are simple but results delicious to taste.
I have tried to prepare it last week. This become possible because of your easy and simple method.
Thanks for sharing your valuable post.
Amar Kumar
With Best Regards.