Shahi Paneer is a popular North Indian dish that is known for its rich and creamy sauce. “Shahi” in Hindi means royal, and this dish is often associated with royal or Mughlai cuisine due to its luxurious and indulgent flavors. The main ingredient in Shahi Paneer is paneer, which is a type of Indian cheese.

Shahi Paneer

Recipe by caion
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

The paneer is typically cooked in a thick and creamy gravy made from a mixture of yogurt, cream, and various spices.

Ingredients

  • For the Shahi Paneer Gravy:
  • 200 grams paneer (Indian cottage cheese)

  • 2 tablespoons ghee (clarified butter) or oil

  • 1 large onion, finely chopped

  • 2 tomatoes, finely chopped or pureed

  • 1/4 cup cashew nuts

  • 1/4 cup fresh cream

  • 2 tablespoons yogurt

  • 1 teaspoon ginger-garlic paste

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon garam masala

  • 1/4 teaspoon turmeric powder

  • 1/4 teaspoon cardamom powder

  • A pinch of saffron strands (optional)

  • Salt to taste

  • Sugar (optional, to balance flavors)

  • For Garnish:
  • Chopped fresh coriander leaves

  • Slivered almonds and pistachios

Directions

  • Start by making the cashew paste. Soak the cashew nuts in warm water for about 15 minutes, then blend them into a smooth paste.
  • Heat ghee or oil in a pan or a kadai over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
  • Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
  • Add the chopped tomatoes or tomato puree. Cook until the tomatoes are soft and the oil starts to separate.
  • Add the cashew nut paste and cook for a few more minutes, stirring continuously.
  • Add the red chili powder, turmeric powder, garam masala, and cardamom powder. Stir well and cook for a couple of minutes.
  • Reduce the heat and add the yogurt. Mix it in and cook for a few minutes, stirring continuously.
  • Add fresh cream and mix well. Adjust the consistency of the gravy by adding water if needed. The Shahi Paneer gravy should be rich and creamy.
  • Add saffron strands (if using) to a couple of tablespoons of warm milk and let it steep for a few minutes. Then add this saffron-infused milk to the gravy to give it a beautiful golden color and a subtle saffron flavor.
  • Add salt and sugar (if using) to taste. The sugar helps balance the flavors, but it’s optional.
  • Cut the paneer into cubes or rectangles and gently fry them in a little ghee or oil until they turn light golden.
  • Add the fried paneer cubes to the gravy and let it simmer for a few minutes so that the paneer absorbs the flavors.
  • Garnish with chopped coriander leaves, slivered almonds, and pistachios.


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