How to make Shahi Paneer

Shahi Paneer is a delicious North Indian dish made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It’s a popular vegetarian dish and is often prepared for special occasions. Here’s a basic recipe for making Shahi Paneer:

Ingredients:

For the Paneer:

• 250 grams of paneer (cottage cheese), cubed
• 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• Salt to taste

For the Shahi Gravy:

• 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1 cup tomato puree (from about 3-4 medium-sized tomatoes)
• 10-12 cashew nuts, soaked in warm water for 15-20 minutes
• 1/4 cup fresh cream
• 1/4 cup milk
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon sugar (optional)
• Salt to taste
• A pinch of saffron strands soaked in 2 tablespoons of warm milk (for garnish)
• Chopped fresh coriander leaves for garnish

Instructions:

Preparing the Paneer:

1. Heat 2 tablespoons of ghee in a pan over medium heat.

2. Add cumin seeds and let them splutter.

3. Add the cubed paneer and sauté until it turns light golden brown.

4. Sprinkle red chili powder and salt over the paneer. Mix well and remove from heat. Set aside.

Preparing the Shahi Gravy:

1. Heat 2 tablespoons of ghee in a pan over medium heat.

2. Add the chopped onions and sauté until they turn translucent and golden brown.

3. Add the minced ginger, garlic, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.

4. Add the tomato puree and cook until the oil begins to separate from the mixture, stirring occasionally. This may take about 10-12 minutes.

5. Meanwhile, drain the soaked cashews and blend them into a smooth paste using a little water.

6. Once the tomato mixture is cooked and the oil has separated, add the cashew paste and cook for another 2-3 minutes.

7. Reduce the heat to low and add cream and milk. Stir well to combine.

8. Add red chili powder, garam masala, turmeric powder, sugar (if using), and salt. Stir the gravy and cook for another 5-7 minutes until it thickens and the ghee starts to separate from the sides.

9. Now, add the sautéed paneer to the gravy and gently mix to coat the paneer with the sauce.

10. Simmer for a few more minutes, allowing the flavors to meld.

Serving:

1. Transfer the Shahi Paneer to a serving dish.

2. Garnish with saffron milk and chopped fresh coriander leaves.

3. Serve hot with naan, roti, or rice.

Enjoy your homemade Shahi Paneer!