Shahi means Royal for the richness of its gravy. Honestly, I never tried making Shahi Paneer at home. I always had an idea that it is super rich and will invite calories. But this Diwali I wanted to make something for Dinner table which was different and little special for the occasion. I found a recipe to which I made some changes and it came out finger licking. Since then we do not fear calories and make it quiet often 😛 Its so delicious that you would want to make it for every special occasion.
Its better than they serve at any given restaurant. The richness of its gravy perfectly compliments with the soft cottage cheese cubes. Its creamy texture may malt your heart. Its my most sought after recipes which never fails me. I highly recommend that you use home made fresh paneer or cottage cheese for this to get amazing results.
Directions:
1. Soak cashews in water for at least 2 hours or overnight.
2. Chop Onions and tomatoes. Keep aside.
3. In a blender add ginger,garlic and green chilies and make a smooth paste. Keep aside.
4. In a pan put some ghee and add onions to saute till they turn golden brown.
5. Add the ginger, garlic and chili paste, mix well and saute till it is brown.
6. Add the tomatoes and saute for 6 to 8 minutes.
7. Cool the sauteed onion tomatoes and blend in a mixer along with soaked cashews to make a smooth puree.
8. Transfer in a deep pan, add 1/2 cup water and bring it to a boil on a slow flame.
9. Add turmeric powder, red chili powder, garam masala, coriander powder and salt to the puree and mix well.
10. Add cream, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
11. Just before serving, heat the gravy and add the paneer pieces into it.
8. To make it taste just like restaurant add dried fenugreek leaves or Kasuri Methi to it and stir. Serve hot garnish with coriander.
Other Popular dishes from Indian Cuisine you can try are: Mughlai Shahi Paneer, Dal Makhni, Butter Chicken, Rogan Josh, Palak Paneer, Mushroom Do Pyaaza, Kadhai Mushroom.
- 250 gms paneer
- 4 chopped tomatoes
- 1 chopped onions
- 2 tbsp cashewnut paste or about 15 cashews
- 1 1/2 tsp ginger-garlic paste
- 1 tsp green chili paste
- 1/2 tsp garam masala
- Salt to taste
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp oil
- 3 tbsp medium or light Cream
- 2 tbsp chopped fresh coriander
- 1/2 tsp Kasuri Methi or Dried Fenugreek Leaves
- Soak cashews in water for at least 2 hours or overnight.
- Chop Onions and tomatoes. Keep aside.
- In a blender add ginger,garlic and green chilies and make a smooth paste. Keep aside.
- In a pan put some ghee and add onions to saute till they turn golden brown.
- Add the ginger, garlic and chili paste, mix well and saute till it is brown.
- Add the tomatoes and saute for 6 to 8 minutes.
- Cool the sauteed onion tomatoes and blend in a mixer along with soaked cashews to make a smooth puree.
- Transfer in a deep pan, add 1/2 cup water and bring it to a boil on a slow flame.
- Add turmeric powder, red chili powder, garam masala, coriander powder and salt to the puree and mix well.
- Add cream, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick
- Just before serving, heat the gravy and add the paneer pieces into it.
- To make it taste just like restaurant add dried fenugreek leaves or Kasuri Methi to it and stir. Serve hot garnish with coriander.
- To make Paneer soft cut and soak in water until use.
- You can even deep dry paneer cubes in oil before adding them to the gravy. I prefer the soft fresh paneer. But if you do not have fresh paneer you can always deep fry it.
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