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Shahi Paneer is a made with paneer and tomato based spicy gravy laced with spices. This is a traditional
recipe that has been followed from all hotels, Punjabi dhaba's, at home. In this shahi
paneer recipe uses cashew nut based tomato gravy to bring in the rich
texture and flavor.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 servings
Ingredients:
400 gms Paneer, in small piece
2 medium Tomato, crushed
4 medium Onions
5-6 Cashew Nuts
2 teaspoon Coriander Seeds, roasted
2-3 Cloves (lavang)
1/2 piece of Bay Leaf
A small piece of Cinnamon Stick
4 Green Cardamoms
1+1/2 tablespoon Ginger Garlic Paste
1 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1 teaspoon Coriander Powder
1 drop of Red Food Color, it is not required (optional)
1/4 cup Curd (not sour), beaten
1 cup Warm Water
2 tablespoons Fresh Cream
1 teaspoon Garam Masala Powder
3 tablespoons Cooking Oil or Ghee
1-2 teaspoons Kasuri Methi
Dhaniya Leaf 7-8
Salt to taste
2 medium Tomato, crushed
4 medium Onions
5-6 Cashew Nuts
2 teaspoon Coriander Seeds, roasted
2-3 Cloves (lavang)
1/2 piece of Bay Leaf
A small piece of Cinnamon Stick
4 Green Cardamoms
1+1/2 tablespoon Ginger Garlic Paste
1 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1 teaspoon Coriander Powder
1 drop of Red Food Color, it is not required (optional)
1/4 cup Curd (not sour), beaten
1 cup Warm Water
2 tablespoons Fresh Cream
1 teaspoon Garam Masala Powder
3 tablespoons Cooking Oil or Ghee
1-2 teaspoons Kasuri Methi
Dhaniya Leaf 7-8
Salt to taste
Directions:
1. Grind cashew nuts and roasted coriander seeds into smooth powder and keep aside.
2. Crush the onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.
3. Stir-fry until it becomes light brown for approx. 5-6 minutes.
4. Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder and stir-fry for a minute.
5. Add crushed tomato and salt and stir-fry for approx. 2-4 minutes.
6. Add curd, and 1 cup warm water.
7. Mix them and let mixture boil until oil starts to separate.
8. Takeaway kadai from flame and let the mixture cool for 5 minutes. Add all whole spices (cloves, bay leaf, cinnamon and green cardamom).
9. Add fresh cream, garam masala powder and dissolved saffron. Mix well and cook for 2 minutes.
10. Add paneer small pieces and mix properly with gravy.
11. Cook for 5-6 minutes and turn off flame.
12. Garnish it with kasuri methi, dhaniya leaf and now you can serve with butter naan or tandoori roti.
1. Grind cashew nuts and roasted coriander seeds into smooth powder and keep aside.
2. Crush the onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.
4. Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder and stir-fry for a minute.
5. Add crushed tomato and salt and stir-fry for approx. 2-4 minutes.
6. Add curd, and 1 cup warm water.
7. Mix them and let mixture boil until oil starts to separate.
8. Takeaway kadai from flame and let the mixture cool for 5 minutes. Add all whole spices (cloves, bay leaf, cinnamon and green cardamom).
9. Add fresh cream, garam masala powder and dissolved saffron. Mix well and cook for 2 minutes.
10. Add paneer small pieces and mix properly with gravy.
11. Cook for 5-6 minutes and turn off flame.
12. Garnish it with kasuri methi, dhaniya leaf and now you can serve with butter naan or tandoori roti.
