Shahi Paneer Maharani Recipe

By | Published | Curries and Gravies, Paneer | No Comment

Paneer – 400 gms, cut into triangles
Oil – 2 tblsp
Butter – 2 tblsp
Cumin Seeds – 1/2 tsp
Onion Paste – 1/2 cup
Garlic – 1 tsp, crushed
Ginger Paste – 1 tsp
Green Chilli – 1, slit
Cloves – 2 to 3
Cardamoms – 2 to 3
Cinnamon Stick – 1 inch piece
Fenugreek Leaves – 1 tsp
Tomatoes – 1 cup, blanched and mashed
Tomato Puree – 1/2 cup
Salt to taste
White Pepper Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Shahi Paneer Masala – 1 tblsp
Cornflour – 1 tsp
Milk – 1 cup
Cream – 3/4 cup
Cashew Nuts – few, crushed, to garnish

1. Heat the oil and butter in a kadai.
2. Add the cumin seeds then add the onion paste and saute until it browns.
3. Add the ginger paste, garlic, green chilli, cloves, cardamoms, cinnamon and fenugreek leaves and stir for a minute.
4. Add the tomatoes and tomato puree.
5. Season with salt, white pepper and chilli powder along with chaat and shahi paneer masalas.
6. Cook on medium heat, stirring, till the oil comes to the surface.
7. Dissolve the cornflour in the milk, add to the kadai and cook on low heat until the gravy thickens.
8. Add the paneer and stir in the cream.
9. Simmer on low heat for another 3 to 4 minutes.
10. Transfer to a serving dish.
11. Garnish with cashew nuts and serve hot with naans or tandoori roti.

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