Shahi Paneer
Shahi Paneer recipe is a very popular vegetarian Indian recipe made by cooking Paneer in a delicious, thick and creamy tomato based sauce.
Servings 6
Calories 303kcal
Equipment
- Blender/ food processor
- Cooking pot
Ingredients
Ingredients for Shahi Paneer paste
- 1.5 cups paneer cubes around 250 grams
- ¼ cup cooking cream
- 1 tablespoon + 1 teaspoon unsalted butter
- ½ cup cashew nuts
- 4 medium-sized tomatoes roughly chopped
- 2 medium-sized onion roughly chopped
- 5-6 cloves garlic roughly chopped
- 1 clove garlic very finely chopped
- 1 inch piece of ginger roughly chopped
- 1-2 green chilies roughly chopped
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 black cardamom
- 3-4 green cardamoms
- 2-3 cloves
- 3-4 black pepper corns
- 1 small cinnamon stick
- ½ + ½ teaspoon kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ tablespoon dried fenugreek leaves (kasoori methi)
- ¼ teaspoon Garam masala
- Salt to taste
- ½ cup water
Instructions
- Melt 1 tablespoon of butter in a cooking pot. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and black peppercorns. Saute for a few seconds or until the spices become fragrant.
- Add roughly chopped onion and garlic. Cook until the onion becomes translucent.
- Add roughly chopped tomatoes, green chilies, ginger, cashew nuts, salt, and ½ a teaspoon of red chili powder. Mix everything. Add around ½ a cup of water and cover the pot. Cook for around 15 minutes or until the tomatoes turn mushy and then switch off the stove.
- Allow the mixture to reach temperature and then transfer to a blender or food processor and blend to make a paste. If it's too thick, add some water.
- Strain the mixture with the help of a large strainer to get a smooth, creamy paste.
- Heat around 1 teaspoon of butter in a pan.
- Add 1 very finely chopped garlic and saute for a few seconds or until its raw smell goes away.
- Add turmeric powder. ½ a teaspoon red chili powder, and some kasoori methi. Saute for a few seconds.
- Add paneer cubes and saute for 1-2 minutes.
- Next, add strained tomato paste and cook for 2-3 minutes.
- Add cream, garam masala, and the remaining kasoori methi. Mix everything and switch off the stove.
Notes
- Use Kashmiri red chili powder as it only gives a bright red color to the dish without adding the heat.
- Adjust the amount of butter and cream as per your liking.
- You may also add a few strands of saffron to add more flavor and a nice color to the dish.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Nutrition
Calories: 303kcal | Carbohydrates: 15g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 54mg | Potassium: 372mg | Fiber: 3g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 16mg | Calcium: 317mg | Iron: 2mg