Shahi means royal and this gravy has that richness & creaminess to justify its name. The gravy is prepared with tomatoes, some onions, ginger, garlic & whole spices. Relish it with jeera rice or your favorite bread.
Tip: You can add 1 tsp sugar or honey, if you like it sweet. I have skipped adding it in this recipe.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 15 mins, Cooking – 20 mins , Total – 35 mins.
- Paneer – 300 grams (cut into triangles or cubes)
- Onion – 1 large (roughly chopped)
- Tomato – 4 large (roughly chopped)
- Garlic – 4 cloves (roughly chopped)
- Ginger – 1/2 inch (roughly chopped)
- Green Chili – 2 (roughly chopped)
- Cashew – 7
- Black Cardamom – 1
- Green Cardamom – 2
- Cinnamon – 1/2 stick
- Clove – 2
- Bay Leaf – 1
- Turmeric Powder – 1/2 tsp
- Red Chili Powder – 1/4 tsp
- Butter – 2 tbsp
- Saffron a large pinch
- Kasuri Methi (Dried Fenugreek Leaves) – 1/2 tsp
- Cream – 2 tbsp
- Salt to taste.
How to make Shahi Paneer:
- Soak saffron in 2 tbsp of warm water, keep aside
- Heat a pan. Add tomato, onion, ginger, garlic, green chili, cashews, black cardamom, green cardamom, clove, bay leaf, cinnamon and 1 tbsp butter. Cook until tomato are mushy. Turn off the flame and let cool down. Now add it to blender and blend to a smooth paste, strain it through a strainer by pressing it nicely to get the maximum gravy out of it, keep aside
- Heat 1 tbsp butter in a pan, add turmeric powder and red chili powder. Saute for a few secs and add the gravy along with saffron water, kasuri methi and salt. Mix and cook covered for 3-4 mins
- Add paneer and cream, mix and cook for another 3-4 mins. Your Shahi Paneer is ready, relish with your favorite bread or rice.