Shahi Paneer Recipe
We usually enjoy Shahi Paneer, rich curry-based Punjabi food once in a while that too in the restaurant. But due to lockdown that craving for having restaurant-style food led my husband to try at home and we did. It was worth trying it; smooth, delicious, and most importantly its flavors and taste came out exactly like available in eateries. If I talk about the healthiness of this recipe then surely it contains a generous amount of ghee and cream which makes it unfit for people on diet. But you can try making it healthy by adding curd instead of cream and half the quantity of ghee. Give a try to this easy and simple Shahi Paneer recipe.
Prep time: 15 Min
Cook time: 20 Min
1 & 1/3 cup or 2 large tomatoes
2/3 cup onions or 1 large onion
10-12 garlic cloves
3 green chilies
1 small piece Ginger
2-3 bay leaves
3-4 small cardamom
1 big cardamom
8-10 whole pepper
2-3 small sticks of cinnamon
1 star anise
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp of asafetida
250 gms paneer
10-12 cashew nuts
3 tbsp clarified butter(ghee)
1/2 cup fresh cream
Dried fenugreek/Kasutri Methi for garnishing
Take a pan with ghee in it. Add bayleaf, small and big cardamom, pepper, cinnamon, javitri, cloves, star anise and give a stir.
Add onions and cook till it turns a little transparent.
Later add garlic, ginger, green chilies and cashew nuts, toss it and cook for 1 minute till all ingredients takes up the heat uniformly.
Next add tomatoes, chili, coriander, and turmeric powder, mix them well and let it cook till tomatoes wilt and cook properly.
Let the mixture cool down and add fresh cream in it sparing a little for garnishing.
After mixing, transfer the mixture to the mixer bowl and grind it to get a puree like consistency.
Pass through the strainer to get a lump free, whole spices free smooth gravy as shown below.
Put it aside and again take around 2 tsp of ghee in the same pan. Add cumin seeds, asafetida and as it spluttered, put equally chopped Paneer into it.
Toss them carefully until paneer gets coated with oil and takes up the heat.
Next transfer the strained puree, sprinkle salt to taste and 1/2 tsp of sugar if needed. Mix well and let it simmer for 3-4 minutes.
Lastly garnish it with coriander, cream, dried-fenugreek and enjoy it with paratha.
This looks delicious!