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Shahi Paneer

Shahi Paneer (Mughlai Paneer)

Shahi paneer is a classic Indian dish that is popular around the world. The dish is a rich and creamy curry made with cottage cheese (paneer) and various spices. The dish is usually served with naan bread or rice, a favorite among vegetarians and non-vegetarians alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Equipment

  • Deep frying pan
  • Strainer
  • Grinding jar
  • Tablespoon/Ladle

Ingredients
  

For onion tomato puree

  • 2 tbsp Butter
  • 4 medium Tomatoes (sliced)
  • 2 medium Onion (sliced)
  • 10 nos. Cashew nuts
  • 2 nos. Green chillies (chopped) (optional)
  • ½ tsp Red chilli powder
  • ¼ tsp Turmeric powder
  • Salt to taste

For shahi paneer

  • 200 gms Paneer
  • 1 tsp Oil
  • 1 tbsp Butter
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric powder
  • 1½ tsp Coriander powder
  • Onion tomato puree
  • 50 ml Milk
  • ¼ tsp Sugar
  • ½ tsp Garam masala

For garnishing

  • Criander sprig
  • 1 tsp Fenugreek leaves
  • 1 tbsp Cream (Optional)

Instructions
 

  • In a deep pan, heat the butter and add onions, tomatoes, and cashews and cook them till the smell and moisture of the tomatoes fade away. Add turmeric and red chilly powder and stir for 2 mins on low flame.
  • Now, add 100 ml water to the pan and give it a boil. Cover the lid of the pan and soak the onions and tomatoes on medium flame till they get mushy.
  • Set the onion tomato masala aside for 10 mins for it to cool down. Then transfer the masala to the grinding jar and make a paste out of it and strain it into a bowl to have a smooth gravy.
  • Heat the oil and butter in the skillet, and mix red chilli powder, turmeric powder, and coriander powder well. Make sure not to burn them.
  • Now add the gravy to the spices and give it a stir.
  • Add sugar, fenugreek leaves, and garam masala to the gravy and stir for 2 mins.
  • Add some milk for consistency in the gravy and add paneer and give it a nice stir.
  • Your shahi paneer is ready to serve

Notes

  • The dish is on the sweeter side is what makes it stand out, but you can always choose to not add any sweeteners.
  • Add 3-4 cubes of ice to cool the gravy instantly.
  • If you don't have milk you can add water for consistency in the gravy also.
How to store:
Before putting shahi paneer in an airtight glass or food-grade plastic container, you should let it cool to room temperature first. The freezer or back of the shelf is often the coolest place in the refrigerator to keep the container.
For maximum quality, use the shahi paneer within three to four days; after that, it could lose flavor and texture. Transfer the shahi paneer to a saucepan or dish that can be heated in the microwave. Heat the dish for 30 seconds.

Nutrition

Calories: 350kcal
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