Shahi Paneer Recipe In Just 25 Minutes | Savour It on SheThePeople

Shahi Paneer, the Mughlai dish is one of India's most popular vegetarian options. This paneer recipe's deep flavour is why it's on nearly every restaurant or dhaba's menu. This creamy shahi paneer dish is delicious served with rice, chapati, naan, or even paratha. This Mughlai Shahi Paneer is made with a lot of curd or yoghurt and dry fruits, primarily cashews and almonds, and it comes from the royal kitchens. The addition of spices and cream adds a unique flavour to Shahi Paneer, making your mouth wet.

Paneer, or cottage cheese, is something that all vegetarians enjoy. So, here is the recipe for Shahi Paneer, the most popular cottage cheese that can be purchased in any restaurant. This Shahi Paneer Recipe has a creamy texture and the perfect blend of sweet and salty flavours.

This Shahi Paneer recipe should be tried at home by any paneer fan! It appeals to individuals of all ages and will quickly become a favourite. This shahi paneer recipe can be cooked for special occasions or holidays and served with any bread of your choice.

Mughalai cuisine is where the original shahi paneer comes from. It's served with a white onion and yoghurt gravy. There are no tomatoes in this dish. Nuts, saffron, and aromatic spices abound. The gravy has a subtle but pleasant flavour because only a few spice powders are used.

Suggested Reading: Tarla Dalal’s Best Paneer Recipe

The Punjabi version of Shahi Paneer is this recipe. It is, of course, based on the Mughlai variant, but it has a completely different flavour profile. Because tomatoes and spices (along with saffron and aromatics) are added, the gravy has an orangey-red colour, similar to that of traditional Punjabi gravies. All you need for this recipe is paneer, ghee (this adds richness and flavour, you can use oil but the flavour will be lost or unsalted butter as a close substitute), cashew nuts (helps to make a thick, nutty, rich gravy), whole spices (cloves, cinnamon, green cardamoms), cardamom powder (the gravy will be aromatic as a result of this) and saffron (it is crushed and added into the warm cream, so it releases its colour and flavour at the most).

Indian Meal , Tarla Dalal's Kadai Paneer Recipe

Recipe to make Shahi Paneer:

Preparation Time: 10 mins

Cooking Time: 15 mins

Servings for 3 People

Ingredients for the Shahi Paneer :

Step 1:  In a pan add 2 tsp of oil and cook onion, tomato, ginger and garlic for 3to 4 minutes, once the color changes to golden take it off the flame and let it cool.

Step 2: Make a paste with the onion, green chilies, tomatoes, ginger and coriander leaves once the half cooked vegetables cool down.

Step 3: Also, mix cashews and almonds separately with a little water to form cashew and almond paste. Place them on the counter until you're ready to use them.

Step 4: To make this recipe even more scrumptious, dry roast the spices separately and then add them to the sauce. This will make your dish taste better.

Step 6: In a separate pan, heat the remaining ghee and add red chilli powder, garam masala powder, cashew and nut paste, and salt. Bring it to a boil, stirring constantly, until the gravy thickens.

Step 7: Add the mixture you made from vegetables in the pan and cook for 3 -4 minutes.

Step 7: Add the tomato puree if you want its totally optional you can also eliminate tomato if you don't like it's taste. Cook for 8 to 10 minutes at 350°F.

Step 8: Once the gravy starts getting thick pour a cup of water into the pan and cook for another 5 minutes. Cook for an additional 2 minutes.

Step 9: In a separate pan, heat the remaining ghee and add the ground gravy, red chilli powder, garam masala powder, cashew and nut paste, and salt. Bring it to a boil, stirring constantly, until the gravy thickens.

Step 10: Finally, pour in the milk and paneer cubes. Cook for 3 to 5 minutes more.

You can also garnish it using grated paneer. Serve shahi paneer with fresh cream and a finely sliced coriander leaf as a garnish. Some even like ginger over theirs. It tastes great with Jeera rice, pulao, naan, kulcha, and rotis.