Shahi Paneer is also known as “Mughlai Paneer”. This recipe is one of the most popular paneer dishes ever made, it has rich and creamy texture. It is treated as a Royal Dish as the name suggest. For “Shahi Paneer Recipe” the basic premise is that, you make a gravy from onions, tomatoes and cashew nuts.
I’ll tell you a Fun Fact!
India’s most favourite dish, “Shahi Paneer” is not actually Indian. Well, how can it be Indian ?
Because, tomatoes were bought by Portuguese in India, Cashew nuts were brought by Portuguese in India, and the concept of Paneer, the making of Paneer was also brought by Portuguese in India.
So, let’s get your views on the same in the comments section.
What do you think ?
Shahi Paneer is Portuguese dish or Indian Dish ? 😉
Ingredients Shahi Paneer Recipe – Gravy
- 2 Medium onion (roughly chopped)
- 10 -12 Cashew nuts (soaked)
- 4 Tomato medium size (roughly chopped)
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 inch Cinnamon
- 1/2 tsp Garam masala
- 1/3 tsp turmeric powder
- 1 tsp Cumin seeds
- 2 Cloves
- 2 Green cardamom
- 1 Black cardamom
- 2 Green chillies
- 1 Bay leaf
- 1 tbsp Ginger garlic paste
- Salt to taste
Ingredients For Final Assembly
- Prepared puree/gravy
- 2 tbsp Butter
- 1 tsp Coriander powder
- 1 tbsp Kashmiri red chilli powder
- 250 Grams paneer, (Cubed)
- 1/4 cup Fresh cream
- 1 tsp Kasoori Methi (dry fenugreek leaves) crushed
- 1 tbsp Coriander leaves finely chopped (for garnish)
Instructions Shahi Paneer Recipe
- In a Kadhai, heat ghee and oil.
- Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, black cardamom, green chillies, ginger garlic paste and saute for 1 minute.
- Now, add onion, cashew nuts and saute until translucent. (Do not let the onions turn brown)
- Add tomatoes, soaked cashews, salt and turmeric, mix well and saute for 1 minute.
- Now, add 1/2 cup water, cover and cook on low heat for 10 minutes.
- Stir it once and allow it to cool.
- Now, transfer the mixture into blender and blend until fine texture.
- Now, pass this curry from the strainer to get that smooth and silky texture.
- Now, heat butter in a non-stick pan and add kashmiri red chilli powder and coriander powder.
- Saute for 1 minute on low heat, add prepared curry, stir gently for a while.
- Add paneer cubes, cream and sprinkle kasoori methi powder and garam masala all over.
- Mix well and cook for another 2 minutes on low heat.
- Garnish with coriander leaves and fresh cream.
- Serve hot with Roti, Rice or Naan of your choice.
- Do not overcook the onions while making gravy, we just have to get rid of the rawness.
- You can add curd before adding tomatoes, to reduce the usage of cream because cream is obviously fattening.
- Add 1/3 cup curd with all the powdered spices after onion turn translucent.
- Spices will not burn by mixing them into the curd.
- Before serving, sprinkle little bit of the green cardamom powder. It will give aromatic flavour.