Shahi Paneer Recipe
Shahi Paneer made with paneer, tomatoes, cashews, and a hint of saffron. This combination makes it a delicious and satisfying dish.
Servings 4 People
Calories 539kcal
Ingredients
For cooking onions and tomato Paste
- ½ cup Chopped Onions
- 1 cup Chopped Tomatoes
- 2 tbsp Chopped Cashews
- 1 tbsp Almonds
- 1 tbsp Magaz or melon seeds without the skin
- ½ tsp Chopped Garlic
- ½ tsp Chopped Ginger
- 1½ Cup Water
Other ingredients
- 3 tbsp Ghee (clarified butter) or oil or butter
- 1 tsp Coriander Powder
- ¼ tsp Garam Masala
- ½ tsp Red Chili powder
- ½ cup Curd (yogurt)
- ½ tsp Sugar
- ¼ tsp Cardamom Powder
- 15 Strands Saffron - crushed lightly
- 200 gm Paneer
- 1 tbsp Heavy Cream - optional
Whole spices
- 1 Tej patta
- 1 inch Cinnamon
- 1 black cardamom
- 2 Green cardamoms
- 2 Cloves
- ½ tbsp Shah Jeera
Instructions
Preparation
- Heat one tablespoon of ghee in a pan. Add chopped cashews, green cardamom, and chopped almonds. Fry until they turn light golden, about a minute.
- Add cubed onions and green chili (optional). Fry until onions turn transparent. Include tomatoes if using.
- Cook until onions soften. Add a little water or oil if the mixture is too dry.
- Allow to cool completely, then blend into a smooth tomato puree with a little water.
- Lightly fry the paneer in ghee. Keep the fried paneer immersed in hot water for 15 minutes to soften.(Optional)
Cooking Shahi Paneer
- Heat the same pan with the remaining ghee or oil.
- Add cumin, cloves, and cinnamon.
- Once spices sizzle, add ginger garlic paste. Fry until the raw smell dissipates (1-2 minutes).
- Add the onion-cashew paste, chili powder, garam masala, turmeric, and salt.
- Fry for 3-4 minutes until the raw smell of spices disappears.
- In a separate bowl, beat the curd until smooth.
- Lower the flame and add the beaten curd to the pan. Mix well. Tip: To prevent curdling, temper the yogurt first by adding a bit of the cooked onion-nut mixture to it before mixing into the pan.
- Cook until the mixture thickens and begins to leave the sides of the pan. Add up to 1 cup of water. Include saffron if desired.
- Cook until the gravy thickens, with oil traces appearing on the surface.
- Taste and adjust salt if needed.
- Add paneer and cook for 2 minutes on low heat. If using fried paneer, add and immediately turn off the heat.
- Stir in kewra water and cream if using.
- Transfer Shahi Paneer to a serving bowl to prevent overcooking.
- Garnish with cream and optionally sprinkle crushed pepper for added heat.
Nutrition
Serving: 700g | Calories: 539kcal | Carbohydrates: 40g | Protein: 12g