shahi paneer

Rich, creamy &amp; delicious shahi paneer gravy made in restaurant style. Serve this with rice, roti or naan.

Shahi paneer recipe | How to make shahi paneer

½ cup curd or yogurt ((avoid sour curd))

ginger garlic paste

red chili powder ((optional))

turmeric (or haldi)

garam masala

saffron ((optional))

Salt

Ghee (or oil)

water ((optional))

water

cream ((optional))

½ teaspoon cumin (or jeera or shahi jeera (optional))

cloves

cinnamon

cashewnuts

almonds (or badam)

green cardamoms (or elaichi)

green chili slit

onions (cubed (2 medium))

tomatoes (cubed (optional, refer notes))

Add one tablespoon ghee to a pan, heat it.&nbsp;

Add cashews, green cardamom &amp; almonds. Fry them until light golden.

Next add cubed onions, green chili and fry until they turn transparent.

If using tomato (optional), add it now.&nbsp;

Cook the entire mixture till mushy. You may add little water if you prefer.&nbsp;

Cool completely &amp; blend this with very little water to a smooth puree or paste.

This step is optional. You can fry the paneer lightly in ghee.

Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.

Preparation for shahi paneer

Heat up the same pan with the rest of the ghee or oil.&nbsp;

Add cumin, cloves &amp; cinnamon.&nbsp;

Saute until they turn fragrant just for a minute.

Add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.

Next transfer the onion cashew paste, chili powder, garam masala, turmeric &amp; salt.

Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.

Beat the curd well in a separate bowl with a fork until smooth.&nbsp;

Lower the flame completely and then add it to the pan.&nbsp;

Mix well. Cook till it begins to leave the sides of the pan.

Pour ½ to ¾ cup water. Add saffron if using.&nbsp;

Cook till the shahi paneer gravy thickens. Or till u see traces of oil over the gravy.&nbsp;

Taste the gravy and add more salt if desired.

Add paneer and cook for about 2 minutes on a low heat.&nbsp;

If sauteed in ghee before then just add paneer and do not cook further.&nbsp;

Pour kewra water &amp; cream if using and stir.

Transfer shahi paneer to a serving bowl to prevent it from cooking further.&nbsp;

Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.

How to make shahi paneer

This Shahi Paneer is deliciously rich and creamy, making it one of the most popular recipes in Mughlai cuisine.

Shahi Paneer

onions (or 1 medium sized onion)

cashews

almonds

magaz (or melon seeds

garlic (or 3 to 4 small to medium-sized garlic)

½ teaspoon chopped ginger (or 1 inch ginger)

ghee ((clarified butter)

coriander powder ((ground coriander))

¼ teaspoon Garam Masala Powder

red chili powder (or cayenne pepper)

stock

sugar (or add as required)

salt (as required)

cardamom powder

saffron

Paneer ((cottage cheese))

heavy cream (or add

kewra water ((screwpine water)

tej patta ((Indian bay leaf))

green cardamoms

black cardamom

½ teaspoon (caraway seeds) (shah jeera)

Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.

Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.

Strain the stock and set aside. Let the onions cool at room temperature.

Make a fine paste of the cooked onions, ginger, garlic along with the dry fruits adding 2 to 4 tablespoons of the strained water.

Whisk fresh curd (yogurt) till smooth and set aside.

Preparation

Heat ghee in a frying pan on medium-low to medium heat.

Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren’t paying attention.

Add the ground onion paste and mix very well. On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.

Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.

Sautéing onion paste

Reduce heat to a low or switch off the heat. Add the whisked yogurt, 1 to 1.5 cups of the strained stock and additional water, sugar and salt as required.

Mix very well and simmer gravy for 10 to 12 minutes until it thickens.

Add the cardamom powder and crushed saffron.

Stir and add the cubed paneer and cream.

Mix gently and switch off heat.

Add the kewra water and stir. You can even add rose water.

Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Mughlai Shahi Paneer with cumin rice or roti, naan or paratha.

Adding curd and simmering further

https://embed.mediavine.com/videos/acr5brkkg1e9vlticogr

This Shahi Paneer recipe is deliciously rich and creamy, making it one of the most popular recipes in Mughlai cuisine. Shahi Paneer is one of my very favorite dishes and is sure to become one of yours, too.

Shahi Paneer has a very rich texture because it has cashews and cream with the onion-tomato masala. This is very popular among Indians

Paneer (cubes)

Tomatoes (chopped)

Diced Tomatoes

Onion (chopeed)

tbsp Ginger-Garlic Paste

Cream/ Yogurt

Water

8-10 Cashews (or Cashew Paste)

tsp Kasuri Methi (dried Fenugreek Leaves)

Oil + Butter

tsp Garam Masala Powder

Red Chilli Powder ((as per taste))

Green Cardamoms

Bay Leaf

Cinnamon

Cloves

Press Saute add oil in the pot. When the oil is hot, add onions to the pot and fry till they turn golden in color. Then add tomatoes (fresh + diced), Cashews/Almonds or Cashew Paste, 4 cardamoms, and cloves to it. (Note: You can also add Cashew or Almond Paste or can also add Almond Flour when making the curry, this will give creamier texture to the curry).

Close lid and pressure cook for 5 minutes with the vent in the sealing position. NPR (No Pressure Release) for 5 minutes &amp; then Quick Release.

When the valve goes down and steam is released, open lid. Press Saute and add Ginger-Garlic Paste and cook for 1 minute. Grind smoothly using an Immersion Blender.

Then add all the spices (Garam Masala powder &amp; Red Chili Powder) and cook for another 1-2 minutes.

Add cream &amp; water as per your desired consistency. When it comes to boil, add Paneer cubes and Kasuri Methi and cook for another 1 minute.

Just before serving, add fennel seeds powder and mix it.

HOW TO MAKE SHAHI PANEER ON INSTANT POT:

Add oil in a skillet and turn on the stove. Add onions, cloves, cardamom, and cashew/almonds in the skillet and fry until the onion starts to change the color. (Note: You can also add Cashew or Almond Paste or can also add Almond Flour when making the curry, this will give creamier texture to the curry).

Add tomatoes (fresh + diced) and continue to cook until tomatoes turn mushy. Grind them using an Immersion Blender or any regular grinder until smooth.

Add oil in the skillet and add Bay Leaf &amp; Cinnamon. Add the onion-tomato masala and cook at medium-low setting until oil starts to separate.

Add all the spices and cook for another 2-3 minutes and keep stirring. Add 1 cup of water and boil at medium heat. Once it comes to boil, continue to cook at medium-low till you get desired consistency.

Add cream, salt, paneer, and cook for 1 more minute. Before serving, sprinkle Fennel Seeds Powder and enjoy them with Rice or Naan.

HOW TO MAKE SHAHI PANEER ON STOVE-TOP:

https://www.youtube.com/watch?v=7HO0tXXkh4E

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Shahi Paneer is one of the most popular Paneer recipes. This recipe plays an important role in all the Indian menus. You’ll find this recipe in all the restaurants, on special occasions, etc. This is made by adding paneer in aromatic gravy made with the onion-tomato masala.

As the name itself says Shahi which means Luxury. So, you can guess that the dish called Shahi Paneer feels luxurious in flavor & texture. Whether it’s a flavor or texture or taste. This is one of those dishes which is relished by Vegetarians as well as Non- Vegetarians.



Shahi Paneer has Paneer in aromatic-creamy onion-tomato gravy. Most people get confused between Shahi Paneer and Butter Paneer. Basically, Shahi Paneer is an onion, tomato gravy while Butter Paneer doesn’t have any onion. So, I make gravy by frying onions and tomatoes along with some cashews, or if you already have some cashew paste you add at the end. 



INGREDIENTS
    1 cup Paneer cubes
    2 medium Tomatoes chopped
    1/2 cup Diced Tomatoes
    1 small Onion chopped
    1 tbsp Ginger-Garlic Paste
    1/4 cup Cream/ Yogurt
    1 cup Water
    8-10 Cashews or Cashew Paste
    1 tsp Kasuri Methi (dried Fenugreek Leaves)
    2-3 tbsp Oil + Butter
    1 tsp Honey or maple syrup, or brown sugar, etc.
SPICES
  1 tsp Garam Masala Powder
  Red Chilli Powder (as per taste)
WHOLE SPICES
   6 Green Cardamoms
    1 Bay Leaf
    1 1/2 inch Cinnamon
    3-4 Cloves


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ThisThatMore

Table of Content Hide 1 Recipe Video 5 (2) Paneer makhanwala is a very popular&hellip;

Paneer Makhanwala - Marathi Recipe

Tomatoes

1/2” chopped Ginger

cashew nuts

4~5 chopped Garlic cloves

4~5 tsp Butter

tsp Kitchen king masala

Cumin powder

Coriander powder

Red chili powder

Sugar

Paneer

tsp Kasuri Methi

tsp Cream

Butter

Shahi paneer is soft malai paneer in a mellow cashew-tomato or cashew-yogurt gravy. Made either way, it is creamy, rich and lip-smackingly delicious with warm naan. Both recipes included below!

cashew paneer

350 g approx. 13 oz Indian cheese

onion

tomato

garlic

ginger

red chilli – sub

bay leaf

cardamom

green cardamom

turmeric powder (if making shahi paneer with tomatoes)

saffron strands

tbsp cooking oil

tbsp cream

cilantro leaves (optional)

salt (to taste)

In a frypan or saucepan, add the onion, tomato, garlic, ginger, fresh red chilli, cashewnuts and whole spices. Pour one and a half cups water and set on medium heat. When the water starts boiling, lower the heat and simmer for 10-12 minutes or until the vegetables soften. Take the frypan off the hob and let it cool down.

Discard the whole spices. Put the rest of the content of the frypan in a blender and whiz to get a smooth puree.

Heat the oil in a pan and add the puree prepared above. Add turmeric, salt and half a cup water. Cook for 8-10 minutes on low heat. Cover with a lid as the masala is going to splatter.

Add paneer and mix well. Cook for 5 minutes, then swirl the cream on top.

Shahi Paneer with Tomatoes

In a frypan or saucepan, add the onion, garlic, ginger, fresh red chilli, cashewnuts and whole spices. Pour one and a half cups water and set on medium heat. When the water starts boiling, lower the heat and simmer for 10-12 minutes or until vegetables soften. Take the frypan off the hob and let it cool down.

Heat the oil in a pan and add the puree prepared above. Add the yogurt, salt and half a cup water. Cook for 8-10 minutes on low heat. Cover with a lid as the masala is going to splatter.

Add paneer, saffron and cream and mix well. Cook for 5 minutes, then switch off the heat.

Shahi Paneer with Yogurt

Shahi Paneer is a fixture on Indian restaurant vegetarian menu. This easy recipe is the nut free version of a classic. Cubes of paneer dunked in a creamy curry sauce that is naturally glutenfree.

Shahi Paneer Recipe

paneer (cubed – about 2 cups)

white onion chopped (about 1 cup)

cumin powder

turmeric powder

cayenne powder

coriander powder

½ teaspoon garam masala

kasoori methi dry fenugreek leaves

milk

heavy cream (optional)

sugar

golden raisins

If you are using frozen paneer, soak it in warm water and cube it (see notes).

Set a heavy bottomed skillet on medium low heat and add the oil, cardamom, cloves and garlic. As the oil heats up the aromatics will release their flavors and your kitchen will smell great.

After the garlic starts sizzling lightly (do not let it brown), add the chopped onions with a pinch of salt. Adding salt draws the moisture out of the onions and they cook faster.

After about a minute, add ginger and cook for a minute more.

Sprinkle in cumin powder, turmeric, cayenne (if using), coriander powder and chopped tomatoes. Give the masala a mix.

Cook the masala for about 5 more minutes, stirring and scraping the bits (If they are sticking to the pan). If the masala starts sticking to the skillet, sprinkle a few drops of water to loosen the bits. This is Bhhonoing!!

When the masala is cooked, it will all come together and you will be able to see tiny droplets of oil on the edges of the masala.

While the masala is bhoonoing, microwave or warm the milk so that it’s luke warm. This helps in preventing curdling when you add it to the masala.

Turn the heat under the skillet to low, and carefully start adding the warm milk, whisking constantly (see notes). Once all the milk is added, turn the heat up and bring the sauce to a boil, still stirring it.

Add the cream (if using), sugar, salt, raisins and paneer. Bring to one more boil, turn the heat to medium low.

Mix in garam masala, kasoori methi and chopped cilantro. Give it a taste check and adjust salt and sugar. The sauce should have a very slight sweetness to it. Cover, turn the heat off and let the flavors mingle.

Serve warm with roti/ homemade garlic naan or rice.

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