Recipe- Popular Restaurant Style Shahi Paneer

By: Kratika Fri, 05 Aug 2022 1:42 PM

Recipe- Popular Restaurant Style Shahi Paneer

Shahi paneer gravy is a delicious, creamy & rich paneer curry for your naan, kulcha and jeera rice. Shahi means royal and shahi dishes are originally from royal kitchens of mughals.

This vegetarian and gluten free curry is straight from Mughal kitchens too expect there is no meat here. Shahi paneer is a popuar vegetarian version of meat based shahi dishes full of onions, nuts, cream and saffron.

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For shahi paste

1 large onion cubed
15 almonds
15 whole cashews

For making shahi paneer curry

2 tablespoon butter
1 bay leaf
1 inch cinnamon stick
2 green cardamoms
1 teaspoon cumin seeds
1 teaspoon minced ginger garlic or paste
1/2 cup yogurt plain curd, fresh and whisked well
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
1/8 teaspoon saffron strands
1 teaspoon kewra water
1/4 cup fresh cream
200 grams cubed paneer Indian cottage cheese
3 cups water divided
2 tablespoons cilantro leaves chopped

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For making gravy sauce for shahi paneer

- Bring 2 cups water to a rolling boil. Add 1 cup cubed onions, 15 almonds and 15 whole cashews. Cook in medium heat for 5-6 minutes. Remove from flame and drain excess water.

- Drain and grind to a smooth paste.

- Dry roast a good fat pinch of saffron for few seconds in a small pan in lowest flame. Soak the roasted saffron in 2-3 tablespoons warm milk. Keep aside until use.

Drain and grind to a smooth paste.

- Heat 2 tablespoons butter in a heavy pan. Add 1 inch cinnamon stick, 1 bay leaf, 2 green cardamoms and 1 teaspoon cumin seeds. Fry for a minute.

- Add the prepared paste, minced ginger and garlic and saute very well for 5-6 minutes until the butter separates from sides. Now in low flame, slowly add the whisked yogurt and mix. Cook in low flame for 3-4 minutes further.

- Now add ground turmeric, red chili powder and garam masala powder. Mix well and saute very well for 2-3 minutes.

- Add 1 cup water and mix well. Also add salt to taste. Simmer the curry for 5-6 minutes. Now add saffron soaked milk, kewra water, fresh cream and mix well. Simmer for another 2 minutes.

- Add fresh cream.

- Finally add paneer cubes and simmer for 3-4 minutes.

- Remove from flame. Shahi paneer is ready to serve. This shahi paneer tastes wonderful when served warm. You can garnish with cilantro leaves, more saffron and rose petals. Kasuri methi is not used in shahi paneer.

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