Shahi Paneer Recipe. Shahi Paneer is a delicious and creamy Indian dish that is loved by many. It is a popular vegetarian option that combines the richness of paneer (Indian cottage cheese) with a flavorful and aromatic gravy. In this article, we will explore the step-by-step process of preparing Shahi Paneer and indulge in its exquisite taste. So, let’s get started!
Shahi Paneer Recipe
Shahi Paneer recipe is a North Indian delicacy that originated in Mughlai cuisine. The term “Shahi” translates to “royal,” and true to its name, this dish offers a regal dining experience. It is often served on special occasions, festivals, and weddings. The dish is characterized by its creamy texture, rich flavors, and the use of aromatic spices.
To prepare Shahi Paneer, you will need the following ingredients:
- 250 grams of paneer (cottage cheese)
- 2 tablespoons ghee (clarified butter)
- 1 cup finely chopped onions
- 1 tablespoon ginger-garlic paste
- 2 to 3 green chilies, slit
- 1 cup tomato puree
- 1/2 cup cashew paste
- 1/2 cup fresh cream
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cardamom powder
- Salt to taste
- Fresh coriander leaves for garnishing
Preparing the Gravy
In this section, we will outline the steps to prepare the flavorful gravy for Shahi Paneer.
- Heat ghee in a pan and add the finely chopped onions. Sauté the onions until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies to the pan. Sauté for a minute until the raw aroma disappears.
- Now, add the tomato puree and cook until the ghee starts to separate from the mixture.
- Next, add the cashew paste and mix well. Cook for a few minutes until the gravy thickens.
- Reduce the heat and add the fresh cream, turmeric powder, red chili powder, garam masala, cardamom powder, and salt. Stir well to combine all the ingredients.
- Simmer the gravy for 5-7 minutes on low heat, allowing the flavors to meld together. Adjust the consistency by adding water if needed.
Cooking the Paneer
In this section, we will guide you through the process of cooking the paneer for Shahi Paneer.
- Cut the paneer into cubes or small rectangular pieces, as per your preference.
- Heat ghee in a separate pan and add the paneer cubes. Lightly fry them until they turn golden brown from all sides.
- Remove the fried paneer from the pan and place them on a paper towel to drain excess oil.
Assembling the Dish
Now that we have prepared the gravy and cooked the paneer, let’s proceed with assembling the Shahi Paneer.
- Gently place the fried paneer cubes into the prepared gravy. Ensure that the paneer is evenly coated with the rich sauce.
- Cover the pan and let the paneer simmer in the gravy for a couple of minutes. This allows the paneer to absorb the flavors of the gravy.
- Garnish with freshly chopped coriander leaves for added freshness and aroma.
Shahi Paneer pairs well with various Indian bread like naan, roti, or kulcha. It can also be enjoyed with fragrant basmati rice. To enhance the dining experience, you can serve it with a side of raita (yogurt-based condiment) and pickles.
Shahi Paneer is an indulgent dish that brings together the richness of paneer and the aromatic flavors of spices. It is a testament to the grandeur of Indian cuisine. By following the steps outlined in this article, you can recreate this royal delicacy in your kitchen and delight your taste buds with its creamy goodness.
Frequently Asked Question
Yes, homemade paneer works great for Shahi Paneer. It provides a fresher taste and texture to the dish.
Cashew paste adds creaminess to the gravy. If you are allergic to cashews or prefer a different taste, you can use almond paste as a substitute.
Shahi Paneer has a mild to medium level of spiciness. You can adjust the amount of red chili powder and green chilies according to your preference.
Yes, you can prepare the gravy in advance and store it in the refrigerator. When ready to serve, reheat the gravy and add the paneer cubes.
It is not recommended to freeze Shahi Paneer as the texture of the paneer may change upon thawing. It is best enjoyed fresh.