Shahi Paneer Recipe

Shahi paneer recipe is one of the most served and demanded recipes in a north Indian restaurant. It is very popular in India. Its creamy texture, different taste, and buttery gravy melt in the mouth and give you the dynamic taste.

shahi paneer recipe

As it is named Shahi Paneer it is a royal delicacy from Mughals kitchen. All shahi dishes originated in the royal kitchens of the Mughals. It can be made in several ways. Similar to other Mughlai foods, the shahi Paneer is prepared with nuts, cream, yogurt, spices, tomato, and onions.

You can replace yogurt with tomatoes but the use of yogurt elevates the taste of the gravy with the aroma of spices infused. Tomatoes were not used in the Mughal reign because they did not exist in India during the Mughal period. But not if you like tomatoes then you can replace yogurt with tomato puree or you can use both for tangy flavor which can be balanced with the addition of extra cream.

 The kewra water is most important in Mughal dishes it will give a special feel to your dish so don’t forget to use it. Kewra water doesn’t add any taste to the food but it will bring a great aroma to Mughlai foods.

I am going to share to the recipe of making Rich, Creamy and Delicious Shahi paneer gravy made in restaurant style here:

shahi paneer recipe prep time


INGREDIENTS (1 CUP =250 ML)

    shahi paneer recipe ingredients
  • 250 grams of Paneer cubes
  • ½ Curd or Tomato puree
  • 2 Tbsp Oil or Ghee
  • 3-4 Drops of Kewra water
  • 1 Cup Water
  • 3 Tbsp fresh cream
  • 1 Tsp ginger garlic paste
  • ¼ Tsp red chili powder
  • ½ Tsp cumin
  • 3-4 cloves
  • 1 Inch cinnamon
  • ¼ Tsp turmeric
  • ½ Tsp garam masala
  • 1 pinch saffron
  • Salt to taste


Ingredients for making Shahi paste

    shahi paneer ingredients
  • 1 cup Onion
  • 2 tomatoes
  • 10-12 Cashew nuts
  • 10 almonds
  • 3 green cardamoms
  • 1 green chili

Preparation  of Shahi paneer recipe

  • Soak cashew nuts and almond in a hot water for 5 mins to get it softer.
  • Add  one tablespoon of ghee to the pan and turn on flame.
  • Now drain the cashews and almonds.
  • Add almonds, cashew, and green cardamom in the pan and Fry them until light golden.
  • Now add chopped onions, green chili, and fry them for 2-3 mins.
  • Pour tomato puree and mix it well for proper taste.
  • Cook the entire mixture till mushy.
  • Turn off the burner and let them cool completely & blend this to make a smooth puree or paste.
  • Cut the paneer in cube shape and fry them separately, let them cool.

Making Shahi Paneer

  • Heat the pan and use remaining ghee or oil.
  • Now, Add cumin, cloves and cinnamon, Saute until they turn fragrant just for a minute.
  • Add ginger-garlic paste and fry it for 2 minutes Preparation  of Shahi paneer
  • Soak cashew nuts and almond in a hot water for 5 mins to get it softer.
  • Add  one tablespoon of ghee to the pan and turn on flame.
  • Now drain the cashews and almonds.
  • Add almonds, cashew, and green cardamom in the pan and fry them until lightly golden.
  • Now add chopped onions, green chili, and fry them for 2-3 mins.
  • Now add tomato puree and mix it well.
  • Cook the entire mixture till mushy.
  • Turn off the burner and let them cool completely & blend this to make a smooth puree or paste.
  • Cut the paneer in cube shape and fry them separately, let them cool. 

Now add paste prepared earlier, chili powder, garam masala, salt, and turmeric and cook it for 3-4 minutes.

  • Beat the curd in a bowl and add it to the pan on a low flame.
  • Mix it well. Until it begins to leave the sides of the pan.
  • Pour ½ cup of water and saffron.
  • Cook it well until it gets thicker enough or tills you see traces of oil over the gravy.
  • Add salt to taste.
  • Now add Paneer and cooked it for 2 minutes on a low flame.
  • Pour kewra water drops and cream.No further cooking needed.
  • Instantly Transfer Shahi paneer to serving bowl to prevent further cooking.
  • Garnish Shahi Paneer with cream and green coriander.
  • Serving with hot with roti, naan or rice will be best.

NOTES

Tradition Mughlai recipes do not use tomatoes, So you can use yogurts instead of Tomatoes.

Fresh Homemade Curd is best for Shahi paneer

Using good quality paneer is the key factor of making awesome shahi paneer.

 Author: Meghna Pradhan

 

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