Published: by Absolutely Recipes, in the recipes category.

Shahi Paneer Recipe.

Ingredients:

1 1/2 Cup paneer cubes (approximately 225 to 250 grams)
1/2 cup curd (plain yogurt, avoid sour curd)
1 tsp ginger garlic paste
1/4 tsp red chili powder (optional)
1/2 tsp turmeric (optional)
3/4 to 1 tsp garam masala
1 pinch saffron strands (optional)
1/2 tsp salt (adjust to taste)
2 tbsps ghee or oil
2 to 4 drops kewra water (optional)
3/4 cup water
3 tbsps cream (optional)
spices
1/2 tsp cumin or jeera or shahi jeera (optional)
2 to 3 cloves
1 to 2 inch cinnamon
for shahi paste
12 whole cashewnuts split or kaju
8 almonds or badam
3 green cardamoms or elaichi
1 green chili slit (optional)
1 cup onions cubed (2 medium)
1 to 2 tomatoes cubed (optional, refer notes)

Recipe Instructions:

Add one tbsp ghee to a pan, heat it.
Add cashews, green cardamom & almonds.
Fry them until light golden.
Next add cubed onions, green chili and fry until they turn transparent.
If using tomato (optional), add it now.
Cook the entire mixture till mushy.
You may add little water if you prefer.
Cool completely & blend this with very little water to a smooth puree or paste.
This step is optional.
You can fry the paneer lightly in ghee.
Keep the fried paneer immersed in hot water for about 15 mins.
This helps to soften the paneer.
How to make shahi paneer
heat up the same pan with the rest of the ghee or oil.
Add cumin, cloves & cinnamon.
Saute until they turn fragrant just for a minute.
Add ginger garlic paste and fry till the raw smell goes off.
This takes about 1 to 2 mins.
Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
Beat the curd well in a separate bowl with a fork until smooth.
Lower the flame completely and then add it to the pan.
Mix well.
Cook till it begins to leave the sides of the pan.
Pour 1/2 to 3/4 cup water.
Add saffron if using.
Cook till the shahi paneer gravy thickens.
Or till u see traces of oil over the gravy.
Taste the gravy and add more salt if desired.
Add paneer and cook for about 2 minutes on a low heat.
If sauteed in ghee before then just add paneer and do not cook further.
Pour kewra water & cream if using and stir.
Transfer shahi paneer to a serving bowl to prevent it from cooking further.
Garnish shahi paneer with cream.
You can also sprinkle some crushed pepper for extra heat.

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