Shahi Paneer Recipe (with Step by Step Photos)
|250 gms Paneer (cottage cheese), cubed into 1-inch pieces|
|1 medium Tomato, crushed|
|2 medium Onions|
|5-6 Cashew Nuts|
|1 teaspoon Coriander Seeds, roasted|
|1-2 Cloves (lavang)|
|1/2 piece of Bay Leaf|
|A small piece of Cinnamon Stick|
|2 Green Cardamoms|
|1 tablespoon Ginger Garlic Paste|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Red Chili Powder|
|1/2 teaspoon Coriander Powder|
|1 drop of Red Food Color, optional|
|1/3 cup Curd (not sour), beaten|
|1/3 cup Warm Water|
|1/2 teaspoon Sugar, optional|
|2 tablespoons Fresh Cream|
|1/4 teaspoon Garam Masala Powder|
|2-3 strands of Saffron, dissolved in 1 teaspoon water, optional|
|3 tablespoons Cooking Oil or Ghee (clarified butter)|
|Salt to taste|
|1-2 teaspoons Kasuri Methi , for garnishing|
- Grind cashew nuts with roasted coriander seeds into smooth powder and keep aside until required.
- Blanch the onions by following the directions given in the “How to Blanch Onion” recipe and crush the blanched onion to medium coarse paste in a grinder. Heat oil in a kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon and green cardamom. When they begin to crackle, add crushed onion.
- Stir-fry until it becomes light brown for approx. 3-4 minutes.
- Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder (prepared in step-1) and stir-fry for a minute.
- Add crushed tomato puree and salt.
- Stir-fry for approx. 2-minutes.
- Add curd, sugar and 1/3 cup warm water.
- Mix them and let mixture boil until oil starts to separate.
- Takeaway kadai from flame and let the mixture cool for 5 minutes. Discard whole spices (cloves, bay leaf, cinnamon and green cardamom), transfer mixture to a blender jar and blend it to smooth puree in blender or food processor. Again, transfer it to same kadai and place on the stove.
- Add fresh cream, garam masala powder and dissolved saffron.
- Mix well and cook for a minute.
- Add paneer cubes and mix properly to coat them with gravy.
- Cook for 3-4 minutes and turn off flame.
- Garnish it with kasuri methi and serve hot with Punjabi butter naan or tandoori roti in lunch.
- This best shahi paneer recipe uses uncooked paneer (paneer in its basic form); however, you can deep fry paneer cubes in butter/ghee or oil until light brown and add into the curry for variation.
- To give an extra creamy texture and taste to shahi paneer gravy, add 1/4-cup fresh cream instead of 2 tablespoons in step 10 in above recipe.
- Make sure to remove and discard the whole spices before blending the tomato gravy in mixer-grinder.
- To give prepared shahi paneer a tempting look, garnish it with a cream. The contrast of white and yellow-red color of gravy gives it a delicious look.
Response: Thank You.
Response: Hello Divya, it means, grind the tomatoes in a grinder until smooth puree.
Response: Hello Shaku, 1 medium Onion = approx. 1/2 cup chopped Onion.
Response: Ghee means clarified butter in English and it is used in curry to get the restaurant style taste. If it is not available, you can use normal butter or cooking oil.
Response: Thank you Ayushi for trying the recipe and I'm glad you loved the taste of the curry.
Response: If you want to increase the gravy of curry, add grated carrot (or boiled and crushed carrot).
Also, what can I replace curd with? Can I use Greek yogurt?
Response: Hi Aanchal, fresh cream (homemade or store bought) (whipping cream) can be used in this recipe. If it is not available, you can skip the cream or use half and half or full fat milk instead of it. Yes, you can use plain greek yogurt instead of curd.
Response: Thank You Anjali.
I loved this recipe of yours. It really came out well.
I am planning to cook it for my daughter's b'day party. How much should I take the ingredients if I have to cook for 20 people. Please suggest.
Response: Hi Neha, thanks for trying the recipe. This recipe serves 2 people, so to make this for 20 people, you need to multiply all the ingredients by 10. When you make this in large quantity, it will take more time to cook. Taste the gravy at the end of each step and adjust the seasoning according to it.
Thank you so much.
Response: Just pick the whole spices (cloves, bay leaf, cinnamon and green cardamom) with a spoon from the gravy and remove them.
Response: Yes Krishna, we can use simple crushed onions instead of blanched one.
The main difference between blanched onion and simple onion is cooking time. Blanched onion takes less time to turn light brown while cooking compared to raw onion (normal onion).
Response: Thanks Lata.
Response: Main difference between both is the gravy.
1. Shahi Paneer has mild sweet and spicy gravy of curd, tomato, cashew nuts, onion and fresh cream with lots of flavorful spices (coriander seeds, cloves, bay leaf, cinnamon stick, green cardamom) and dissolved saffron strands (kesar).
2. While Paneer Butter Masala has mild tangy and spicy gravy of tomato, cashew nuts, onion and fresh cream with bay leaf. The amount of tomato used in this gravy is more than the other gravy, which makes it little tangy.