| Shahi paneer – rich, creamy paneer recipe |  |
Prepared with paneer and thick, creamy and spicy gravy. We call it shahi paneer where shahi means royal. Shahi paneer gravy is made using cashew nuts and almonds.
This recipe is not less than heaven for paneer lovers.
Try this step by step recipe of restaurant style shahi paneer at home and make your family lick their fingers.
- Cottage cheese / paneer - 100 grams
- Cashew nuts/kaju - ½ cup
- Onions - 2
- Garlic - 5 to 6 cloves
- Ginger - 1 inch pc
- Tomato - 4 to 5
- Coriander seeds - 1 tsp
- Bay leaf - 1
- Cinnamon stick- 1 inch pc
- Cloves - 3 to 4
- Green cardamoms - 2
- Red chili powder - ½ tsp
- Turmeric powder - ¼ tsp
- Saffron - 1 pinch (optional)
- Water - 1 cup (for gravy)
- Cooking oil - 1 tbsp
- Salt to taste
- Cut paneer in cubes or triangles.
- You can fry paneer if you want in ghee or oil. This step is optional. I have not used fried paneer.
- Soak ½ cup of cashew nuts in water for 10 to 15 minutes, grind them to fine paste and keep aside.
- In a kadhai, add chopped tomatoes, coriander seeds, cloves, bay leaf, small piece of cinnamon stick and cardamom and boil till tomatoes become soft.
- Drain the water from boiled tomatoes (keep it as we will use it in gravy) and remove the whole spices from tomatoes. In a grinder, make a smooth paste of tomatoes and keep aside.
- Grind onions, garlic cloves and ginger with a very little water to a smooth paste and keep aside.
- In a kadhai, heat oil and add ground onions, golden fry onions.
- Add tomatoes to the onions. Mix well and fry till it starts leaving oil from corners.
- Add turmeric powder, red chili powder and mix.
- To the kadhai add prepared cashew nut paste.
- Pour boiled tomato water (which we prepared earlier) and ¾ to 1 cup water for gravy. Stir.
- Add few strands of saffron to 1 tsp warm water and mix with shahi gravy (optional).
- As gravy thickens add paneer triangles and mix. Cook for 2 to 3 minutes. Do not overcook as paneer will become rubbery.
- Transfer it to serving bowl. Garnish with fresh cream and coriander leaves.
Restaurant style Shahi Paneer recipe – How to make shahi paneer recipe:
Step by step recipe of Shahi Paneer:
1. Soak half a cup of cashew nuts in water for 10 to 15 minutes, grind them to fine paste and keep aside.
2. In a kadhai, add chopped tomatoes, coriander seeds, cloves, bay leaf, small piece of cinnamon stick and cardamom and boil till tomatoes become soft.
3. Drain the water from boiled tomatoes ( keep it as we will use it in gravy) and remove the whole spices from tomatoes. In a grinder, make a smooth paste of tomatoes and keep aside.
4. Grind onions, garlic cloves and ginger with a very little water to a smooth paste and keep aside.
5. In a kadhai, heat oil and add ground onions, golden fry onions.
6. Cut paneer in cubes or triangles, i prefer triangles 🙂 .
7. You can fry paneer if you wantin ghee or oil . This step is optional. I have not used fried paneer.
8. Add tomatoes to the onions. Mix well and fry till it starts leaving oil from corners.
9. Add turmeric powder, red chili powder and mix.
10. To the kadhai add prepared cashew nut paste.
11. Pour boiled tomato water (which we prepared earlier) and 3/4 to 1 cup water for gravy. Stir.
12. Add few strands of saffron to 1 tsp warm water and mix with shahi gravy (optional).
13. As gravy thickens add paneer triangles and mix. Cook for 2 to 3 minutes. Do not overcook as paneer will become rubbery.
14. Transfer it to serving bowl. Garnish with fresh cream and coriander leaves.
