SHAHI  PANEER

SHAHI PANEER

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Shahi means royal, this dish was originated from Mughal kitchen and was made for emperors. Dryfruits, yoghurt, saffron and aromatic spices were used to make this rich royal dish fit for kings.
Everything from onions, to tomatoes, to cashew and almonds are pureed in this dish, to get the creamy, velvety, and aromatic gravy with soft succulent paneer cubes. Each home has a different recipe for shahi paneer dish. Here I am sharing with you all my way of making the royal shahi paneer, as my family loves it.

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Do make this royal dish and feel like royalty anytime. Enjoy… hope you like the recipe. If you do try it, please do give me a feedback would be happy to hear from you all.
I have shared some more paneer based dishes in the blog do try them out too… paneer tikka, paneer bhurji gravywala, paneer butter masala.

FullSizeRender_1 (1)RECIPE FOR SAHI PANEER
Ingredients:

  • 200 to 250 gms – Paneer (Cottage cheese) cut into cubes and soaked in lukewarm water
  • 2 medium – Onions pureed
  • 2 big – Tomatoes pureed
  • 3 tbsp – Almonds soaked in warm water for ½ hr and peeled
  • 2 tbsp – Cashew nuts soaked in warm water for ½ hr
  • 1 tbsp – Ginger garlic paste
  • 1 tsp – Green chilly paste
  • ¼ th cup – Curd
  • 1 tsp – Kashmiri red chilly powder
  • ½ tsp – Turmeric powder
  • 1 tsp-  Coriander powder
  • ½ tsp – Garam masala powder
  • ¼ tsp – Sugar
  • 2 tbsp – Kasoori methi ( dried fenugreek leaves) crushed by hands
  • ¼ th cup –  Fresh cream saving 1 tsp for garnish
  • Oil or ghee to cook the masala
  • 1 generous pinch of kesar (saffron) soaked in 2 tbsp lukewarm milk
  • 1 tsp – Lemon juice (Optional)
  • Salt to taste
  • Fresh coriander leaves for garnish

FullSizeRender_3Whole spices for tadka ( tempering)

  • 2 nos – Green cardamom
  • 1 nos – Black cardamom
  • ½ inch – Stick of cardamom
  • 3 to 4 nos – Whole peppercorns
  • 1 tsp – Shahi jeera seeds (black cumin)

METHOD:

  1. Soak the cashewnuts and almonds in warm water for ½ hr, peel the almonds and drain out the water, then with little bit of water grind both the nuts to a fine paste, keep aside.
  2. Cut the paneer into cubes and soak them in lukewarm water for 15 minutes.
  3. Heat oil or ghee in a pan and add all the tempering spices and let them crackle.
  4. Add the ginger garlic and green chilly paste and fry till raw smell goes off.
  5. Add the onion puree to the pan and fry on medium heat till the raw smell of the onions faded away and the onion are pink in colour.
  6. Add all the dry masalas like, Kashmiri red chilly powder, coriander powder, turmeric powder, garam masala powder, ¼ th tsp sugar and salt to taste, fry till the raw smell of the masalas fade away.
  7. Now add the tomato puree and fry again till the tomatoes are done and the masala leaves oil from the sides.
  8. When the tomatoes are done remove the pan from fire and add the whisked curd mix well with the masala and put back the pan on fire in a medium flame, cook the curd till the mostiture evaporates and masala cooked .
  9. Add the cashew and almonds paste to the pan and cook on medium flame for 3 to 4 mins.
  10. Add hot boiling water to make the gravy, bring the gravy to a boil, then lower the flame to medium to low and cover the lid to cook the gravy, stirring at intervals till the gravy becomes a bit thick and specks of oil are seen on the top of the gravy.
  11. Add the paneer pieces and cook on medium flame for 8 to 10 minutes.
  12. Add fresh cream and give it a mix, cook 2 to 3 minutes more and add the saffron soaked in milk and mix properly.
  13. At last add some kasoori methi crushed with hands and little bit of lemon juice mix well, switch off the flame.
  14.  Serve hot garnished with some more cream on top and chopped fresh coriander leaves, serve with nans, rotis, phulkas or some crisp laccha parathas.

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SHAHI PANEER
 
Author:
Recipe type: Main Course, Veg
Cuisine: Indian
Ingredients
  • 200 to 250 gms – Paneer (Cottage cheese) cut into cubes and soaked in lukewarm water
  • 2 medium – Onions pureed
  • 2 big – Tomatoes pureed
  • 3 tbsp – Almonds soaked in warm water for ½ hr and peeled
  • 2 tbsp – Cashew nuts soaked in warm water for ½ hr
  • 1 tbsp – Ginger garlic paste
  • 1 tsp – Green chilly paste
  • ¼ th cup – Curd
  • 1 tsp – Kashmiri red chilly powder
  • ½ tsp – Turmeric powder
  • 1 tsp- Coriander powder
  • ½ tsp – Garam masala powder
  • ¼ tsp – Sugar
  • 2 tbsp – Kasoori methi ( dried fenugreek leaves) crushed by hands
  • ¼ th cup – Fresh cream saving 1 tsp for garnish
  • Oil or ghee to cook the masala
  • 1 generous pinch of kesar (saffron) soaked in 2 tbsp lukewarm milk
  • 1 tsp – Lemon juice (Optional)
  • Salt to taste
  • Fresh coriander leaves for garnish
Whole spices for tadka ( tempering)
  • 2 nos – Green cardamom
  • 1 nos – Black cardamom
  • ½ inch – Stick of cardamom
  • 3 to 4 nos – Whole peppercorns
  • 1 tsp – Shahi jeera seeds (black cum
Instructions
  1. Soak the cashewnuts and almonds in warm water for ½ hr, peel the almonds and drain out the water, then with little bit of water grind both the nuts to a fine paste, keep aside.
  2. Cut the paneer into cubes and soak them in lukewarm water for 15 minutes.
  3. Heat oil or ghee in a pan and add all the tempering spices and let them crackle.
  4. Add the ginger garlic and green chilly paste and fry till raw smell goes off.
  5. Add the onion puree to the pan and fry on medium heat till the raw smell of the onions faded away and the onion are pink in colour.
  6. Add all the dry masalas like, Kashmiri red chilly powder, coriander powder, turmeric powder, garam masala powder, ¼ th tsp sugar and salt to taste, fry till the raw smell of the masalas fade away.
  7. Now add the tomato puree and fry again till the tomatoes are done and the masala leaves oil from the sides.
  8. When the tomatoes are done remove the pan from fire and add the whisked curd mix well with the masala and put back the pan on fire in a medium flame, cook the curd till the mostiture evaporates and masala cooked .
  9. Add the cashew and almonds paste to the pan and cook on medium flame for 3 to 4 mins.
  10. Add hot boiling water to make the gravy, bring the gravy to a boil, then lower the flame to medium to low and cover the lid to cook the gravy, stirring at intervals till the gravy becomes a bit thick and specks of oil are seen on the top of the gravy.
  11. Add the paneer pieces and cook on medium flame for 8 to 10 minutes.
  12. Add fresh cream and give it a mix, cook 2 to 3 minutes more and add the saffron soaked in milk and mix properly.
  13. At last add some kasoori methi crushed with hands and little bit of lemon juice mix well, switch off the flame.
  14. Serve hot garnished with some more cream on top and chopped fresh coriander leaves, serve with nans, rotis, phulkas or some crisp laccha parathas.
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