Shahi paneer

Here’s a rich and creamy Shahi Paneer recipe — a royal North Indian curry made with paneer cooked in a mildly spiced, nutty, and aromatic gravy. It’s perfect for special occasions or when you’re craving something indulgent.


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👑 Shahi Paneer Recipe

(Serves 3–4 | Mughlai Style)


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🧀 Ingredients

Main:

250–300g paneer – cut into cubes

2 tbsp oil or ghee (or a mix of both)

1 bay leaf

1–2 green cardamoms

1 small cinnamon stick

1–2 green chilies – slit (optional)

1 medium onion – finely chopped or pureed

2 medium tomatoes – pureed

1 tsp ginger-garlic paste

10–12 cashews or almonds – soaked

2–3 tbsp cream (or 1/4 cup milk for lighter version)

Salt to taste

1/2 tsp sugar (optional, balances the flavors)

Water – as needed for gravy


Spices:

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chili powder (mild or Kashmiri for color)

1/2 tsp garam masala

1/4 tsp cardamom powder (optional, for aroma)



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🔪 Prep:

Soak cashews or almonds in warm water for 15–20 minutes. Grind to a smooth paste.

Puree tomatoes and chop/puree onions.



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🍳 Instructions

1. Sauté Whole Spices:

Heat ghee or oil in a pan. Add bay leaf, cardamom, cinnamon, and cumin seeds. Let them sizzle.


2. Cook Onion & Tomato Base:

Add chopped/pureed onions. Sauté until golden brown.

Add ginger-garlic paste and sauté for a minute.

Add tomato puree and cook until oil separates (6–8 minutes).


3. Add Cashew Paste & Spices:

Add the cashew/almond paste. Cook for 2–3 minutes, stirring constantly.

Add turmeric, chili powder, salt, sugar, and garam masala.

Cook until the masala thickens and is well blended.


4. Add Paneer & Cream:

Add paneer cubes and mix gently to coat with the gravy.

Add water to adjust consistency (about 1/4 to 1/2 cup).

Simmer for 3–5 minutes on low heat.

Stir in cream and cardamom powder. Mix gently and turn off heat.



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🫓 Serve Hot With:

Naan, roti, jeera rice, or pulao.



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✅ Tips:

For extra richness, use milk instead of water while simmering.

You can lightly sauté paneer before adding it, or soak it in warm water for 5 mins to keep it soft.

Garnish with a swirl of cream and coriander (optional).



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Would you like a no-onion, no-garlic version, restaurant-style, or a vegan alternative next?


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