Shahi Paneer
 
Prep time
Cook time
Total time
 
Shahi Paneer is a typical North Indian dish. Shahi Paneer is prepared with Paneer and Indian spices. Shahi Paneer is delicious, nutritious, creamy, rich in flavor and very easy to prepare. Shahi Paneer is also very popular as a festive or occasion dish, and commonly available in most North Indian Restaurants.
Author:
Recipe type: Sabji & Curry
Cuisine: Indian
Serves: 3-4
Ingredients
  • • 200 grams Paneer/Cottage Cheese
  • • 1-2 tbsp Oil/Butter
  • • 2 tsp Ginger Garlic Paste
  • • 2 Green Chilies Chopped
  • • 1-2 Black Cardamoms
  • • 1-2 Bay Leaf
  • • Pinch of Asafoetida/Hing
  • • 1 tsp Red Chili Powder
  • • 1 tsp Turmeric Powder
  • • 1 tsp Garam Masala
  • • ½ cup Whisked Yogurt/Dahi
  • • Pinch of Saffron/Kesar Crushed
  • • Pinch of Cardamom Powder
  • • Pinch of Nutmeg Powder
  • • Salt
  • • 1 tsp sugar (Optional)
  • • 1-2 tbsp Cream (Optional)
  • • 2-3 tbsp Chopped Coriander Leaves
  • Paste
  • • 1 cup Chopped Onion
  • • 2-3 tbsp Cashew Nuts
  • • 2-3 Green Chilies Chopped
  • • 1 tbsp Melon Seeds/Magaz (without skin) (Optional)
  • • Salt
Instructions
  1. Cut Paneer into the cubes, if using frozen, soak into the hot water about 7-8 mins and drain and keep aside.
  2. Paste
  3. Boil the Onion, Cashew Nuts, green chilies, and Melon Seeds using little Salt in a water for 4-5 minutes or till Onion become soft.
  4. Remove from the flame and let it cool down, strain, and then blend it in a blender, make a smooth paste and keep aside.
  5. Process
  6. Heat the Oil/butter in a pan, add ginger, garlic, green chilies, hing, Bay Leaf, and Black Cardamom and stir for few seconds.
  7. Add prepared Onion paste, mix well, and stir for 2-3 minutes.
  8. Add Turmeric Powder, Red Chili powder, Garam Masala, and mix well on low flame till masala start separating oil.
  9. Whisk the Yogurt in a small bowl till smooth, make sure there is no lumps, add it in the prepared mixture and mix well.
  10. Add ½ cup water, stir continuously on a low flame, bring to boil and stir till gravy become thick.
  11. Add pinch of Cardamom powder, nutmeg, crushed Saffron and mix well.
  12. Lastly add Paneer, salt, sugar and mix well, cook it for 2-3 minutes.
  13. Garnish with fresh cream and chopped Coriander Leaves.
  14. Shahi Paneer is ready for serving, serve with Roti, Paratha, or Rice.
Notes
You can use boiled Onion water in a gravy.
Cook Yogurt base gravy always on a low flame.
You can skip yogurt and add tomato puree along with the onion paste and cook.
After adding cubed Paneer in a curry, don’t cook for long time, otherwise Paneer will become dense.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/restaurant-style-shahi-paneer/