Shahi Paneer is cottage cheese cooked in a gravy of onion and nuts. Yogurt and cream add to the richness. A hint of kewra takes Shahi Paneer to an altogether different level. The word “shahi” means royal. And this word increases the expectation from the dish and this recipe fulfills those expectations. I have tried many shahi paneer recipes but this one finally deserved a place on the blog. Shahi Paneer has many flavors and this recipe has a perfect balance of all of them. Do try the shahi paneer recipe as it is a
Shahi paneer calls for fresh and soft paneer i.e. cottage cheese. I use homemade paneer. I did not have kewra water so for the 2 drops required in the recipe I got a bottle of 200 ml. But I would say it was worth Kewra/kewda water is also known as panadanas water.
1. Dry roast 1 black cardamom, 3 green cardamoms, 1” cinnamon stick, 1/2 tsp caraway seeds and 3 cloves. You may also use these spices as whole.
2. Once the spices cool down powder them using a grinder or okli (okhal). Keep the powder aside for now.
3. Take 1 and 1/2 cup water and add 1 medium onion, 2 tbsp cashew nuts, 1 tbsp almonds, 1 tbsp melon seeds, 3-4 garlic cloves and 1” piece of ginger. Boil for 8-10 minutes.
4. Strain the mixture and keep the stock i.e. the water in which we had boiled the onion and nuts.
5. After boiling it, let it cool and then grind it to a smooth paste. Add 1 or 2 tbsp water if required.
6. Heat 2 tbsp oil (well I had added 3 tbsp and I realized that it was excess. Should have been 2) and add the paste to it. Cook till it leaves the sides.
7. Once the paste is cooked, add 1 tsp coriander seeds, 1/2 tsp red chili powder, 1/ 4 tsp turmeric powder, and 1/4 tsp garam masala powder. Cook the spices till they are aromatic.
8. Add the onion and nuts stock, 1/2 cup water, 1/2 cup yogurt, and 1 tsp sugar. Adding 1/2 tsp corn flour to the yogurt ensures that it doesn’t curdle.
9. Let it simmer for 8-10 minutes.
10. Add 1/4 tsp cardamom powder, a pinch of saffron, 2 tbsp cream, and freshly ground garam masala powder. For maximum flavor, dry the saffron strings and then add to the dish.
11. Add 200 g paneer cut into cubes. And simmer for 2 minutes. If using homemade paneer do not cook it for long as it might become hard.
12. Add salt to taste. If you have added yogurt or milk to the gravy always add the salt in the end to avoid curdling.
13. Switch off the flame and add 2 drops of kewra water.
14. Enjoy shahi paneer with butter naan or tandoori roti or jeera rice.
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
Main Ingredients:
For Paste:
For garam masala powder:
Dry spices:
1. Dry roast the whole spices
Dry roast 1 black cardamom, 3 green cardamoms, 1” cinnamon stick, 1/2 tsp caraway seeds and 3 cloves.
You may also use these spices as whole but my kids just don’t like cardamoms and cloves (as it is) in their food, so I dry roast and powder them.
2. Powder the spices
Once the spices cool down powder them using a grinder or okli (mortal).
Keep the powder aside for now.
3. Boil onion and nuts
Take 1 and 1/2 cup water and add 1 medium onion, 2 tbsp cashew nuts, 1 tbsp almonds, 1 tbsp melon seeds, 3-4 garlic cloves and 1” piece of ginger. Boil for 8-10 minutes.
4. Strain the mixture
Strain the mixture and keep the stock i.e. the water in which we had boiled the onion and nuts.
5. Make a paste
After boiling it, let it cool and then grind it to a smooth paste. Add 1 or 2 tbsp water if required.
6. Cook the paste
Heat 2 tbsp oil (well I had added 3 tbsp and I realized that it was excess. Should have been 2) and add the paste to it. Cook till it leaves the sides.
7. Add the dry spice
Once the paste is cooked, add 1 tsp coriander seeds, 1/2 tsp red chilli powder, 1/ 4 tsp turmeric powder and 1/4 tsp garam masala powder. Cook the spices till they are aromatic.
8. Add other ingredients
Add the onion and nuts stock, 1 tsp sugar and 1/2 cup yoghurt.
Tip: Adding 1/2 tsp corn flour to the yoghurt ensures that it doesn’t curdle.
9. Let it simmer
Let it simmer for 8-10 minutes.
10. Add remaining ingredients
Add 1/4 tsp cardamom powder, a pinch of saffron, freshly grounded garam masala powder.
Tip: For maximum flavour, dry the saffron strings and then add to the dish.
11. Add paneer cubes
Add 200 g paneer cut into cubes. And simmer for 2 minutes.
Tip: If using homemade paneer do not cook it for long as it might become hard.
12. Add salt to taste
Add salt to taste.
Tip: If you have added yoghurt or milk to the gravy always add the salt in the end to avoid curdling.
13. Finish off with 2 drop of kewra water
Switch off the flame and add 2 drops of kewra water.
14. Bon appétit
Enjoy shahi paneer with butter naan or tandoori roti or jeera rice.
Please rate us and share your valuable feedback
Very tasty . Good and helpful recipe
thanx
Really looking shahi
thanx
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Visitor Rating: 5 Stars
Thanks for the information
thanx
good one keep it up
thanx
Very descriptive post, I enjoyed that bit. Will there
be a part 2?
thanx
thanx
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