Shahi literally means royal in Hindi which means that Shahi Paneer is a royal paneer recipe from the Mughlai cuisine. The royal touch is added by the perfect blend of curd, nuts, and vegetables in this recipe.
Shahi Paneer consists of thick gravy which is deliciously creamy. Also, the addition of whole spices imparts an aromatic flavor to this special preparation. Nuts like cashew, melon seeds, and almonds used in this recipe get absorbed in the curd or yogurt to give a slightly sweet taste to this paneer gravy.
Some people like to add butter or ghee instead of oil to sauté the veggies whereas some people add a cup of fresh cream to append more creaminess to the gravy. This royal recipe is directly picked from the Mughal kitchens and various Indian cuisines have added a unique flavour to make it their own secret recipe.
You can have it with plain or jeera rice and it can also be consumed with rice or roti. You can garnish it with coriander leaves and grated cheese to make it more special. Some people also add grated paneer on the top especially if the regular cheese is not available.
We all know that paneer is packed with proteins, calcium and other essential nutrients. Also, the spices and vegetables accentuate the nutritional value of this recipe to a whole new level. The thick and creamy texture of this gravy makes it a favorite among both kids and adults and therefore you must note down this recipe in your recipe book.
Shahi Paneer is considered to be a perfect dish for parties, marriages, and festivals. You will also find it in most of the Indian hotels and restaurants. However, the freshness of homemade Shahi Paneer is incomparable and therefore you can make it regularly to treat your family members and friends with an amazing and nutritious dish.
- 500 g Paneer cubed + 4 tblsp, grated
- 2 Onion chopped
- 1 inch Ginger finely chopped
- 3 to 4 Green Chillies finely chopped
- 6 to 8 Tomatoes finely chopped (depending on size)
- 3 Cardamoms crushed
- 1/2 cup Curd beaten
- 1 tsp Red Chilli Powder
- 5 to 6 tbsp Ghee
- 1 tsp Garam Masala Powder
- 1 cup Cream (or Milk)
- 4 tbsp Tomato Sauce
- handful Coriander Leaves chopped
- as per taste Salt
- Heat 3 tblsp of ghee in a pan.
- Saute the onions, ginger, green chillies and cardamoms for 4 to 5 minutes.
- Add the tomatoes and cover the pan with a lid.
- Cook for 8 to 10 minutes.
- Add the beaten curd and cook for another 5 minutes.
- Pour 1/2 to 1 cup of water and cook for a minute.
- Remove and transfer to a mixer jar.
- Blend till smooth and keep aside.
- Heat the remaining ghee in another pan.
- Add the ground gravy along with red chilli powder, garam masala powder, tomato sauce and salt.
- Bring to a boil or till the gravy turns thick.
- Add the paneer cubes and cream.
- Cook for another 3 to 5 minutes.
- Garnish with coriander leaves and grated paneer.
- Remove and serve hot.
- In some places, capsicum is also added. If you want, add 1 chopped capsicum.
- For a Shahi Paneer Bhurji, reduce the amount of water/gravy