Creamy Shahi Paneer Recipe
North Indian Curry
Shahi Paneer is a delicious, tasty popular Mughlai dish that is creamy and cooked with flavourful spices, yogurt, paneer. Serve the gravy curry hot with roti, paratha, nan, plain basmati rice and flavoured rice.
1/2 Tsp Jeera / Cumin / Shahi Jeera
1 Inch Cinnamon
8 Badam / Almonds
1 Slit Green Chilli - Optional
1 to 2 Finely Chopped Tomatoes
3 Green Elachi or Cardamoms
12 Whole Cashew Nuts / Kaju Split
2 Medium Sized Finely Chopped Tomatoes
1/4 Tsp Red Chilli Powder - Optional
A Pinch of Saffron Strands - Optional
1/8 Tsp Turmeric - Optional
1/2 Tsp Salt or Salt To Taste
1 Tsp Ginger Garlic Paste
1 Tsp Garam Masala
2 Tbsp Ghee or Oi
3 Tbsp Cream - Optional
3/4 Cup of Water
1 and 1/2 Cup or 250 Grams of Paneer Cubes
2 to 4 Drops Kewra Water - Optional
1/2 Cup of Plain Yogurt or Curd
For Shahi Paste
Preparation For The Curry
Add a tbsp of ghee to a pan and heat it.
Add the almonds, cashew nuts and green cardamoms to the pan. Fry till they turn into light golden colour.
Add the slit green chillies, chopped onions to the pan and fry till the onions become soft.
Add the finely chopped tomatoes and saute them.
Cook till the tomatoes turn mushy and soft. You can add a little water if needed.
Cool the gravy completely and blend with a little water to make a smooth puree or paste.
Fry paneer in ghee lightly. You can skip this step if not needed - Optional.
Keep the fried paneer immersed in hot water for about 15 minutes as this makes the paneer remain soft.
Making Shahi Paneer Curry Recipe
Add 1 tsp of oil or ghee to the same pan and heat it.
Add cloves, cumin and cinnamon.
Saute them for a minute until the aroma comes out.
Add the ginger garlic paste and fry for about 1 to 2 minutes till the raw smell fades off.
Now add the turmeric, salt, onion cashew paste, garam masala and chilli powder.
Fry for about 3 to 4 minutes until the raw smell of all the spices fades off.
Beat the curd to smooth in a seperate bowl.
Turn the flame to low and then add the smooth curd to the pan.
Mix well and cook till the oil begins to come from the sides of the pan.
Pour 1/2 to 3/4 cup of water and add saffron to the pan.
Cook till the gravy thickens or until the oil leaves the sides of the pan.
Adjust the taste of the gravy by adding more salt if needed.
Add the paneer cubes and cook for about 2 minutes on a low flame.
Pour kewra water and cream to the gravy.
Mix well and transfer the shahi paneer to a seperate bowl.
Garnish the gravy with cream and serve hot with roti, nan, steamed rice or paratha.
* If you wish to use tomatoes, add the chopped tomatoes to the pan after cooking onions and cook completely until the tomatoes turn mushy.
* While using tomatoes, do not use sour curd / yogurt.
* 1 Cup is equal to 240ml.
* 1 Tbsp means Tablespoon.
* 1 Tsp means Teaspoon.