Shahi Paneer Recipe – Restaurant Style Cottage Cheese Curry | CookingShooking
Hey Foodies, Shahi Paneer recipe is one of the popular paneer dishes ever made. It’s treated as a royal dish as the name suggests. Made with cubes of paneer lightly cooked in mildly spiced rich gravy of onions, tomatoes, aromatic spices and dry fruits. Its deep yellow colour and silky texture will surely build up your appetite and make you wanting for more.
RECIPE VIDEO
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Shahi Paneer Recipe – Restaurant Style Cottage Cheese Curry | CookingShooking
Hey Foodies, Shahi Paneer recipe is one of the popular paneer dishes ever made. It’s treated as a royal dish as the name suggests. Made with cubes of paneer lightly cooked in mildly spiced rich gravy of onions, tomatoes, aromatic spices and dry fruits. Its deep yellow colour and silky texture will surely build up your appetite and make you wanting for more.
INGREDIENTS:
For the gravy
- Tomatoes - 5 medium roughly chopped
- Onion - 2 medium roughly chopped
- Ginger - 1 inch roughly chopped
- garlic - 4 cloves roughly chopped
- Green Cardamom - 2 pods
- Black Cardamom - 1 pod
- Cinnamon stick - 1/2 inch
- Cloves - 3 small
- Star Anise - 1 small
- Melon seeds - 1 tsp
- Almonds - 6-7 small
- Cashews - Cashew small
- salt - 1 tsp to taste
- Butter - 1 tbsp or oil
- Shahi Jeera - 1/2 tsp
- Water - 1 1/2 cup
For the tadka
- Butter - 2 tbsp
- Coriander Leaves - 1 tbsp finely chopped
- Paneer - 200 gms cubed
- turmeric powder - 1/2 tsp
- Kashmiri Red Chili Powder - 1/2 tsp
- Saffron - few stands soaked in hot water
- Sugar - 1 tsp
- salt - to taste
- Cream - 3 tbsp or malai
RECIPE STEPS:
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In a large pan, add tomatoes, onions, garlic and ginger.
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Next add green cardamom, black cardamom, cinnamon stick, cloves, star anise, melon seeds, almonds, cashews, salt, butter and shahi jeera.
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Finally pour 1 cup of water and cover the pan. Over medium flame cook everything for 25 minutes or until everything is mushy. Keep an eye, so that nothing burns.
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After 25 minutes, everything should be soft even the nuts. Turn off the flame and remove the whole spices.
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Allow the mixture to cool down, and blend the mixture with ½ cup of water. Blend until you get a paste consistency.
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Using a strainer, strain the paste really well. Discard all the thick skins and lumps. Gravy is ready, set aside.
For the tadka
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Pre heat a pan, add butter, coriander leaves and add the paneer and toss everything until the paneer is well coated with butter.
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Add the turmeric powder, Kashmiri red chili powder followed by saffron water, which were soaked for10 minutes in hot water.
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Give everything a good stir. The paneer has to be well coated and should be soft when touched.
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Pour the gravy and add some salt and sugar. Give everything a good gentle stir.
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Finally add fresh cream and give it a final stir. Cook for 2 minutes and your silky shahi paneer is ready.
serving
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Garnish with fresh coriander leaves and serve hot with roti or butter naan.
RECIPE NOTES :
Notes: Shahi jeera or black cumin is a key ingredient for shahi paneer recipe, please do not skip it. Shahi paneer is very mild unlike Butter Paneer Masala, hence you have to remove the whole spices. Coating the paneer in butter, will make the paneer extra soft. You can substitute fresh cream with malai. Butter paneer gravy is yellow or deep orange colour and shahi paneer gravy is yellow in colour.