how to make shahi paneer at home

how to cook shahi paneer

how to make shahi paneer at home


This restaurant-style shahi paneer will surely become your new favorite paneer curry at home. This Punjabi version of shahi paneer is very flavorful with aromatic, rich and creamy gravy. Here paneer cubes are simmered into the spiced onion, tomato gravy.

Shahi paneer is a preparation of paneer, made by the Shahi family, indigenous to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices

Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi", in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices.

It is mainly eaten with traditional Indian flat-breads like roti or naan, and rice. Paneer is derived from the Persian word for cheese, and shahi is the term for royal.

Similar dishes include paneer butter masala and Kadai paneer. The subtle difference between Paneer Butter Masala and Shahi paneer is that more of whole spices are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.

HOMEMADE SHAHI PANEER IS THE BESTT

Having guests over or a small get-to-gather party? Try making this restaurant-style shahi paneer recipe at home. Trust me it is very easy to make. You can make ahead of time and reheat at the time of serving.

am sure guests will enjoy it and will lick their fingers. Or it is not a bad idea to make for special occasion family dinner.

 This homemade is 100 times better than a restaurant one.

Ingredients

1 tablespoon oil, 15 ml

1-inch cinnamon stick

1 whole bay leaf

3 whole cloves

1 teaspoon coriander powder

1/8 teaspoon red chili powder, or adjust to taste

1/4 teaspoon garam masala

1/8 teaspoon cardamom powder

1/8 teaspoon black pepper powder

3/4 teaspoon sugar

1/2-3/4 teaspoon salt, or to taste

1/4 cup plain whole yogurt

pinch saffron strands, optional

225 grams paneer, cut into triangles

2-2.5 tablespoons heavy cream

Instructions

To a pan add the diced onion, roughly chopped garlic, ginger, green cardamoms, green chilies, cashews, almonds. Add around 2 (16 oz) to 2.5 (20 oz) cups water. Let it boil on medium-high heat for 15 to 20 minutes.

Let it cool down slightly. I remove the skin from the almonds at this point (optional).

Once it has cooled down a little, transfer the ingredients to a blender. Blend to a smooth paste. Set aside.

Meanwhile, cut your paneer. I cut the paneer into triangles for this recipe. Cut into cubes and then cut each cube into triangle

If using store-bought paneer, remember to soak it in hot water for 15 to 20 minutes and then cut it. The resulting paneer will be much softer.

Now, heat a heavy bottom pan on medium heat. Once hot, add the oil and ghee and then add the cinnamon stick, bay leaf, and cloves. Saute the spices for few seconds until fragrant.

Stir in the prepared onion-nuts paste into the pan. Cook for 4 to 5 minutes stirring often.

Add in the coriander powder, red chili powder, garam masala, sugar, salt, cardamom powder, and black pepper powder. Stir the spices and cook for 1 minute.

Remove pan from heat and add the yogurt, little at a time and whisking continuously. This is important so that the yogurt doesn't split. Cook for 1 minute.

Also, make sure your yogurt is at room temperature before you add it to the pan

Add remaining 1/2 to 1 cup water to the pan and stir. Also, add the saffron strands, if using (crush them before adding) and stir.

Let the curry simmer for 5 to 6 minutes. It will thicken as it cooks. Add in the cream and mix.

Add the paneer and simmer for 3 more minutes.

Sprinkle some cardamom powder on top. Serve Shahi Paneer with naan or jeera rice!

Tips and Variations:

This best shahi paneer recipe uses uncooked paneer (paneer in its basic form); however, you can deep fry paneer cubes in butter/ghee or oil until light brown and add into the curry for variation.

To give extra creamy texture and taste to shahi paneer gravy, add 1/4-cup fresh cream instead of 2 tablespoons in step 10 in the above recipe.

Make sure to remove and discard the whole spices before blending the tomato gravy in mixer-grinder.

To give prepared shahi paneer a tempting look, garnish it with a cream. The contrast of the white and yellow-red color of gravy gives it a delicious look.

Taste: Spicy

Serving Ideas: Shahi paneer can be served with butter naan, tandoori roti, paratha, kulcha, etc. for lunch or dinner. It also tastes better when served with steamed rice or peas pulao.