Chef sanu kumar

shahi paneer recipe, how to make shahi paneer

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Swasthi

Yield / Serves: 4

Ingredients (240 ml cup used)

• 1 ½ cup panner cubes (approximately 225 to 250 grams)
• ½ cup thick yogurt, curd
• ¼ tsp. red chili powder (optional)
• ⅛ tsp turmeric
• ¾ tsp. gram masala
• Pinch of saffron optional
• Salt to taste
• 2 tbsp. Ghee or oil
• Kewra water few drops.
• ¾ cup water
• 1 chopped tomato (optional,refer notes)

Spices

• 2 to 3 cloves
• 1 to 2 one inch cinnamon stick

for shahi paste

• 12 whole cashewnuts
• 8 almonds
• 1 cup cubed onions
• 2 green cardamoms
• 1 green chili slit (optional)

Instructions

1. Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom, almonds, lightly golden fry them.
2. Add cubed onions, green chili and fry until they turn transparent.If using tomato, add it now and fry till mushy. Transfer these to a plate and cool.
3. Blend this with very little water to a smooth puree or paste.
4. You could fry the paneer lightly in ghee. This step is optional. Keep the fried paneer aside.
5. Heat up the same pan with the rest of the ghee or oil, add dry spices, saute until they turn fragrant
6. Add ginger garlic paste and fry till the raw smell goes off.
7. Add the onion cashew paste, chili powder, garam masala, turmeric and salt. Fry for about 3 to 4 minutes
8. Add yogurt. Mix. Cook till it begins to leave the sides of the pan.
9. Pour ½ to ¾ cup water. Cook till the gravy thickens. Or till u see the oil begins to separate
10. Add paneer and cook for about 3 minutes. If sauted in ghee before then just add paneer and do not cook further. Add kewra water if using and stir.
11. Transfer shahi paneer to a serving bowl to prevent it from cooking further
12. Garnish with cream or coriander leaves.

Notes

If you wish to use tomatoes, add them to the pan after frying onions and fry everything till tomatoes turn completely mushy. Ensure your yogurt is not sour, if you are using tomatoes.