Ingredients
Method
- Cut Paneer into the cubes, if using frozen, soak into the hot water about 7-8 mins and drain and keep aside.
- Paste
- 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.
- Remove from the flame and let it cool down, strain, and then blend it in a blender, make a smooth paste and keep aside.
- Process
- Heat the Oil/butter in a pan, add ginger, garlic, green chilies, hing, Bay Leaf, and Black Cardamom and stir for few seconds.
- Add prepared Onion paste, mix well, and stir for 2-3 minutes.
- Add Turmeric Powder, Red Chili powder, Garam Masala, and mix well on low flame till masala start separating oil.
- Whisk the Yogurt in a small bowl till smooth, make sure there is no lumps, add it in the prepared mixture and mix well.
- Add ½ cup water, stir continuously on a low flame, bring to boil and stir till gravy become thick.
- Add pinch of Cardamom powder, nutmeg, crushed Saffron and mix well.
- Lastly add Paneer, salt, sugar and mix well, cook it for 2-3 minutes.
- Garnish with fresh cream and chopped Coriander Leaves.
- 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.
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.