SHAHI PANEER

Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.

If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner.

What’s in Shahi Paneer?

There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer.

INGREDIENT

For Onion Tomato Puree

1 tbsp ghee

1 tsp cumin seeds

1 inch cinnamon

2 cloves

2 green cardamom

1 black cardamom

1 bay leaf

2 green chili

1 inch ginger, cut into cubes

3-4 garlic, roughly chopped

2 medium onion, cut into quarter

10-12 cashew nuts, soaked

4 medium tomato, cut into quarter

Salt to taste

¼ tsp turmeric

For Final Assembly

2 tbsp butter

1 tbsp kashmiri red chili powder

1 tsp coriander powder

Prepared Puree

250 gms paneer, cubed

¼ cup cream

1 tsp kasoori methi, crushed

PROCESS

• Now add onion, cashew nuts and saute. Do not brown them and keep translucence.
• Add tomatoes, salt and turmeric; mix and saute for a minute. Now add ½ cup water; cover and cook on low flame for 12-15 minutes. Stir it once again and allow it to cool.
• Now transfer this mixture into blender and blend until fine texture.
• Now pass this curry from the strainer to get that smooth and silky texture.
• Now heat butter in a non stick pan and add kashmiri red chilli powder and coriander powder. Saute for a minute and add prepared curry. Stir gently for a while and add paneer cubes. Add cream and sprinkle kasoori methi powder all over. Mix well and cook for another 2 minutes on low flame.
• Before serving garnish with cream and sprinkle cardamom powder.