Shahi Paneer Recipe | Restaurant Style Shahi Paneer Recipe

SHAHI PANEER RECIPE |

STARTUP COOKING

Shahi Paneer is delicious, flavorful, aromatic, rich and creamy paneer curry. It is one of the most popular Mughlai dishes in India. The rich taste of this dish is the main reason why it can be found on the most of the parties and restaurants.

Paneer is an essential part of Indian cuisine and it is loved by all. If you are a vegetarian, this recipe is must to try, I am sure everyone will lick their fingers after eating this yummy curry. This Mughlai style shahi paneer tastes great with rice, chapathi, roti, naan or parathas.

Shahi Paneer is prepared by using a lot of curd/yogurt and cashews. The uniqueness of this shahi paneer is in the use of spices and fresh cream, which brings a beautiful aroma and it is loved by all ages. For vegan version, simply switch the paneer with tofu and use oil instead of butter for delicious results.

This Shahi Paneer curry is great for special occasions, festivals, pot lucks or any get-together. Follow my step by step photo recipe to prepare Shahi Paneer. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR SHAHI PANEER

Coarse : Lunch / Dinner

Cuisine : North Indian

Author : Startup Cooking

Prep Time : 15 min

Cook Time : 30 min

Total Time : 45 min

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INGREDIENTS

To Grind

1/2 cup onion - roughly chopped

1 cup tomato - roughly chopped

1/4 cup cashew - soak in hot water for 30 minutes

5 garlic

1.5 inch ginger

For Gravy

2 tbsp unsalted butter

3 cloves

1 inch cinnamon stick - crushed

2 cardamom - crushed

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp cumin powder

1/4 tsp garam masala powder

1/2 cup paneer - cut into cubes

1/2 tsp kasoori methi (dried fenugreek leaves) - crushed

1/4 cup yogurt or curd

salt - as needed

1/4 cup fresh cream

2 tbsp coriander leaves

- check more paneer recipes

- more gravy recipes for chapathi/roti/naan

PROCEDURE

add 1 tbsp oil in the pan, add roughly chopped onion and saute for a minute or till the onion becomes soft

add roughly chopped tomato, cashews, garlic and ginger

saute well until tomato gets mushy

once tomatoes turn mushy, add 1/2 cup water, cover with lid and cook for 5 minutes in medium flame

mix well and then switch off the flame

allowed the mixture to cool down completely and then transfer in to the mixer grinder and grind to a smooth paste and then set aside

heat unsalted butter in the same pan

temper with cloves, cinnamon stick and cardamom pods and saute for few seconds

add turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder

saute well until the raw smell of spices goes

add ground onion tomato paste and mix well

cook for 5 minutes in low medium flame

now add yogurt and crushed kasoori methi and mix well

cover with lid and cook in low medium flame for another 5 minutes, the butter and oil starts to float on top of the curry

add paneer cubes (Indian cottage cheese), salt and water

mix well and cook for 5 minutes in medium flame or until the paneer is cooked well

garnish with fresh cream and chopped coriander leaves

mix well and then switch off the flame

serve Shahi Paneer with jeera rice, chapati, roti, naan or paratha

taste delicious 😋

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NOTES

for all mughlai curries, we need to boil onion and tomatoes in water until soft and then it will be pureed, here am sauteeing the onion and tomatoes in oil and then am boiling and then i will be pureed