Shahi Paneer Recipe

It is a delicious North Indian curry made with paneer (cottage cheese) and tomato based spicy gravy laced with spices. This is a traditional recipe that has been followed from generations and has been mainstay preparation in Indian cuisine since the time of Mughals. This shahi paneer recipe uses cashew nut based tomato gravy to bring in the rich texture and flavor.😋

Preparation Time:- 15 minutes*

Cooking Time:- 25 minutes*

Serves:- 2 servings*

  
Ingredients:

250 gm Paneer (cottage cheese), cubed into 1-inch pieces, 1 medium Tomato crushed, 2 medium Onions, 5-6 Cashew Nuts, 1 teaspoon Coriander Seeds roasted, 1-2 Cloves (lawng), 1/2 piece of Bay Leaf, A small piece of Cinnamon Stick, 2 Green Cardamoms, 1 tablespoon Ginger Garlic Paste, 1/4 teaspoon Turmeric Powder, 1/2 teaspoon Red Chili Powder, 1/2 teaspoon Coriander Powder, 1 drop of Red Food Color "optional", 1/3 cup Curd, 1/3 cup Warm Water,

1/2 teaspoon Sugar "optional", 2 tablespoons Fresh Cream, 1/4 teaspoon Garam Masala Powder, 2-3 strands of Saffron, dissolved in 1 teaspoon water" optional", 3 tablespoons Cooking Oil or Ghee,

Salt to according to your taste, 1-2 teaspoons Kasuri Methi , for garnishing.

Directions:  

>  Grind cashew nuts with roasted coriander seeds into smooth powder and keep aside until required.

>  Blanch the onions and crush the blanched onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.

>  Stir-fry until it becomes light brown for approx. 3-4 minutes.

>  Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder (prepared in step-1) and stir-fry for a minute.

>   Add crushed tomato puree and salt. Stir-fry for approx. 2-minutes than add curd, sugar and 1/3 cup warm water.

>  Mix them and let mixture boil until oil starts to separate.

>  Takeaway kadai from flame and let the mixture cool for 5 minutes. Discard whole spices (cloves, bay leaf, cinnamon and green cardamom), transfer mixture to a blender jar and blend it to smooth puree in blender or food processor. Again, transfer it to same kadai and place on the stove.

>  Add fresh cream, garam masala powder and dissolved saffron and mix well and cook for a minute.

>  Add paneer cubes and mix properly to coat them with gravy. Cook for 3-4 minutes and turn off flame.

>  Garnish it with kasuri methi and serve hot with butter naan or tandoori roti in lunch.

Tips :  

* This best shahi paneer recipe uses uncooked paneer (paneer in its basic form); however, you can deep fry paneer cubes in butter/ghee or oil until light brown and add into the curry for variation.

* Make sure to remove and discard the whole spices before blending the tomato gravy in mixer-grinder.

* To give prepared shahi paneer a tempting look, garnish it with a cream. The contrast of white and yellow-red color of gravy gives it a delicious look.