Paneer is one of the most popular vegetarian ingredients in India. You will rarely find an Indian buffet without at least one Paneer dish. And, it’s cooked in a lot of different ways. I already have a few paneer recipes on my blog like Palak Paneer, paneer bhurji, paneer do pyaza, paneer jalfrezi, paneer salad, paneer sandwich, etc. Today I am sharing another very easy Paneer recipe- Shahi Paneer.
It’s said that this dish was invented when one of the royal chefs accidentally dropped paneer cubes in a gravy he was preparing for some other dish. But when he tasted it, he was very pleased with his invention and thus this dish got its special place in the royal kitchens. The flavors of spices are more prominent in Paneer butter masala and it also feels richer because of more butter and cream used in it. So, if you like mild gravies you will love Shahi Paneer.
Ingredient notes
Tomatoes: Use a variety of sweet tomatoes instead of a sour variety as the gravy of shahi paneer is slightly sweet. Paneer: Fresh, homemade paneer gives the best result. However, you can also use store-bought paneer. Frozen paneer can be used too but thaw it before adding to the gravy. Cashew nuts: Instead of cashew nuts, you can also use almonds or melon seeds. If using almonds, soak them in water for a few hours and then peel them before making the paste. Cooking cream: If you don’t like cream, replace it with milk. Add milk in a slightly lesser quantity as milk is thinner than cream and will make the gravy runny. Kasoori methi: Kasoori methi is dried fenugreek leaves. It’s used as a spice in Indian recipes and completely transforms the flavor of the dish it’s added to. However, if added in access it may make a dish bitter. So, add it in moderation and follow the recipe to use it. Red chili powder: Use Kashmiri red chili powder as it gives the dish a bright red color and is also not very spicy. Garam masala: It’s a blend of Indian spices. It has a very overpowering flavor so don’t add a lot.
Step 2: Add whole spices and saute them for a few seconds or until the spices become fragrant. Step 3: Add roughly chopped onion and garlic. Step 4: Saute until the onion becomes translucent. Step 5: Add roughly chopped tomatoes, green chilies, ginger, cashew nuts, salt, and red chili powder Step 6: Add ½ a cup of water. Steps 7 and 8: Cover the pot and cook for around 15 minutes or until the tomatoes turn mushy. Step 9: Allow the tomato-onion mix to reach room temperature and then transfer to a grinding jar. Step 10: Make a smooth paste. Steps 11 and 12: Strain the paste using a large strainer. Step 13: Put the smooth and creamy onion-tomato paste in a bowl and keep it aside. Step 14: Heat around 1 teaspoon of butter in a pan and add very finely chopped garlic to it. Saute for a few seconds i.e. until its raw smell goes away. Step 15: Add turmeric powder, red chili powder, and around ¼ teaspoon kasoori methi. Saute for a few seconds. Step 16: Add paneer cubes and saute them for about a minute. Step 17: Add strained onion tomato paste and cook for 2-3 minutes. Step 18: Add cream. Step 19: Mix and cook for 1-2 minutes. Step 20: Add garam masala and crushed kasoori methi. Mix and switch off the stove. Your easy creamy shahi paneer is ready to be served! It can also be enjoyed with a rice dish like Jeera rice, vegetable rice, steamed basmati rice, or any Indian rice dish of your choice. However, if you want you can prepare the creamy onion-tomato sauce (step no. 13 above) and freeze that for up to 3 months. When you want to make the curry, thaw the frozen sauce, and if required add some boiling water then follow the recipe from step no. 14 (above) onwards. If you are also looking for some Indian vegetarian recipes that can easily be made at home then don’t miss to check the following links:
Recipe
