It is fact that all vegetarians love – Shahi Paneer. This dish has the right balance of sweet and salty flavours with a creamy texture. Try this easy recipe that has step-by-step preparation with expert tips. Please do let us know your feedback in the comment box below.
Each and very paneer lover should try this Shahi Paneer recipe at home! If you have wanted to enjoy delicious, creamy and restaurant-style Shahi Paneer at home, this easy shahi paneer recipe with step-by-step preparation will help you. Shahi Paneer is one of the most popular dishes in India. The special taste of this paneer recipe is one of the reason why it can be found on the menu of almost every restaurant or dhaba. Shahi Paneer is the most creamy paneer recipe that you can ever relish with naan or paratha. Originating from the royal kitchens, this Mughlai Shahi Paneer is prepared using a lot of curd or cream and mawa with dry fruits, which mainly includes cashews and almonds. The uniqueness of Shahi Paneer is in the use of spices and cream, which brings an aroma to it that can make your mouth water. This dish can also be made on special occasions and festivals.
- 500 gm paneer
- 1 inch ginger
- 4 green cardamom
- 1/2 teaspoon red chilli
- 1 teaspoon garam masala powder
- 1 cup tomato puree
- water as required
- 1/2 cup almonds
- 3 onion
- 2 green chilli
- 1/2 cup curd & 1/2 cup cream
- 6 tablespoon ghee
- 1 cup milk with 75 gram mawa
- salt as required
- 1/2 cup cashews
For Garnishing
- 1 handful coriander leaves
- 1/4 cup fresh cream
How to make Shahi Paneer
Step 1-
Chop the onion, green chillies, tomatoes along with ginger and coriander leaves separately. Now in a bowl, add the curd with cream and mix it well. If you are in a hurry, you can also use tomato puree instead of chopped tomatoes. To make this recipe more delicious, you can dry roast the spices separately and then add them to the gravy. This will make your recipe more aromatic. Now, grind cashews and almonds separately using a little water and make cashew and almond paste. Keep them aside until required.
Step 2 –
Put a pan on medium flame and heat 3 tablespoon of ghee in it. Add the chopped onions, ginger, green chillies along with green cardamoms for 4 to 5 minutes. Add the tomato puree and cover the pan with a lid. Cook for about 8 to 10 minutes. Then, add the beaten curd, cook for another 5 minutes and pour a cup of water in the pan. Cook for another minute. When the gravy is cooked, let it cool at room temperature. When it’s cool enough, add it to a mixer jar and blend till smooth and keep aside.
Step 3-
Heat the 3 tablespoon ghee in another pan and add the ground gravy in it along with red chilli powder, garam masala powder, cashew, almond, milk and mawa paste along with salt. Bring it to a boil or till the gravy thickens. Then add the paneer cubes. Cook for another 3 to 5 minutes. While the gravy is being cooked, cut the paneer in cubes and keep aside till required. Take two cubes and grate them for garnishing. Then garnish this delicious North Indian paneer recipe with chopped coriander leaves and grated paneer. If you like it creamier, you can add some fresh cream. Serve hot with tanduri roti or naan and enjoy!
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