shahi paneer recipe

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.

The best Punjabi shahi paneer recipe! Deliciously flavorful, aromatic, rich, creamy, and restaurant-style paneer gravy.

Punjabi Shahi Paneer (Restaurant Style)

Cashew nuts

6-7 strands Saffron (crushed)

Red onion (roughly chopped)

Green chili (roughly chopped)

½ inch Ginger (peeled and chopped)

Garlic (chopped)

Cloves

Green cardamoms

½ inch Cinnamon stick

Ghee (clarified butter)

Salt (to taste)

½ teaspoon Red chili powder

Coriander powder

Black pepper powder

Sugar

Water

Garam masala

Kasoori methi (Dried fenugreek leaves) (lightly crushed)

⅛ teaspoon Green cardamom seeds powder

Soak cashews

Soak cashew nuts in hot water for 15-20 minutes.

Make saffron-cream mixture

Warm up the heavy cream in the microwave for a few seconds. Take few saffron strands, crush and add to the warm cream. Mix and keep it aside.

Boil onion paste ingredients

Now take onion paste ingredients (onion, ginger, garlic, green chili, cloves, cinnamon and cardamoms, and water) in a saucepan. Turn the heat on medium. Let it cook for 8-10 minutes or till the onions become soft. Let it cool down.

make three purees

Now make three kinds of purees in the following order: First, make cashew paste. Then grind cooked onion into a fine paste and then grind roughly chopped tomatoes into a puree.

Prep:

Cook onion paste

Heat the ghee in a pan on medium heat. Once hot, add prepared onion paste. Cook with stirring occasionally till it comes thick. It may take around 5-6 minutes.

Cook tomato puree

Now add tomato puree and salt. Mix, cook till all the moisture evaporated and it becomes a thick paste. So stir in between and make sure that it is not sticking to the sides and bottom of the pan. If it is spluttering too much then you can partially cover the pan.

Mix in spice powders

Now add red chili powder, coriander powder, and black pepper powder. Mix well and cook for a minute.

Mix in cashew paste &amp; water

Now mix in cashew paste, water, and sugar. Simmer for 5-6 minutes. Do stir in between.

Add garam masala

Now add garam masala and kasoori methi (crushed between your palm). Mix well.

Add paneer

Add paneer cubes. Mix and simmer for 1-2 minutes.

Add saffron-cream mixture

Now add saffron-cream mixture. Mix and let it come to a simmer.

Add cardamom powder

Lastly, add cardamom powder and turn off the stove.

Serve

Stir well and shahi paneer is ready to serve.

Making Shahi Paneer:

https://embed.mediavine.com/videos/dprdpfetamc7fmlf2gav

The best Punjabi shahi paneer recipe! Deliciously flavorful, aromatic, rich, creamy, and restaurant-style paneer gravy. It will surely become your new favorite paneer dish at home!

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Top 3 shahi paneer recipe recipes from across the web

The most viewed shahi paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shahi paneer recipe | How to make s...

Shahi Paneer

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The most viewed shahi paneer recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine