Shahi Paneer recipe made with Paneer cooked in a rich and creamy tomato-based gravy, lightly spiced with aromatic Indian spices. It is a popular restaurant-style paneer gravy from Mughlai cuisine.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Mughlai
Servings: 4people
Calories: 289kcal
Author: Preeti Nayak
Equipment
Heavy bottom pan
Ingredients
Whole spices:
3green cardamoms
1black cardamom
3cloves
1-inchcinnamon
1teaspooncumin
For gravy paste
1onionsliced
7garlic cloves
1teaspoonginger paste
2green chilieshalved
5cashews
5almonds
4 tomatoessliced
Salt to taste
2teaspoonKashmiri red chili powder
2teaspooncoriander powder
½cupwater
¼cupyogurt
For making Shahi Paneer gravy
2teaspoonclarified butter
¼teaspoonturmeric powder
1teaspoonKashmiri red chili powder
2tablespooncream
200gramPaneercut into cubes
1teaspoonroasted Kasuri Methi
½teaspoonSugar
Instructions
Preparations:
Heat 2 teaspoon of oil over medium high heat in a pan.
Add whole spices and sauté for 30 seconds.
Add sliced onions and cook until it is translucent.
Next, add ginger, garlic and green chilies. Stir and cook for 2 minutes.
Add cashew and almonds. Stir fry for 2 minutes.
Add tomato and salt to taste. Cook for 3-4 minutes.
Add Kashmiri red chili powder and coriander powder. Stir and cook for 2 minutes.
Add ½ cup water. Cook until tomatoes are soft and mushy. It may take 5 minutes.
Remove from heat. Let the mixture cool down completely.
Remove black cardamom from it (optional). Transfer the mixture to a mixer/grinder jar.
Add yogurt and grind it to a fine paste.
Strain the mixture for smooth restaurant style gravy. Set it aside.
Making Shahi Paneer
Heat 2 teaspoon of clarified butter over low-medium heat in a pan.
Add turmeric and kashmiri red chili powder. Saute for 30 seconds.
Add the prepared gravy paste. Stir to combine.
Cover and cook until the gravy comes to a boil.
Add paneer, cream and kasuri methi and sugar. Stir it gently.
Taste the gravy and if required add salt.
Cook for 2 minutes. Remove from heat.
Shahi Paneer is ready to serve.
Video
Notes
Use fresh Paneer. You can either use homemade paneer or store-bought.
Use fresh yogurt to make the gravy. Fresh yogurt tastes sweet. If the yogurt is sour it will spoil the dish.
I have used Kashmiri red chili powder in this recipe. Kashmiri red chili powder is less spicy and gives a bright red color to the curry. You can use normal red chili powder but add it as per taste.
You can skip the addition of cream to the gravy. Yogurt makes the gravy creamy.
For restaurant-style smooth gravy strain the gravy. However, you can skip this step.
Kasuri methi also known as dried fenugreek leaves gives a nice aroma and flavor to the dish. Roast it until aromatic and crush it before adding it to the gravy. Skip if not available.
The gravy thickens after some time. Add some water and heat it to adjust the consistency.