Shahi Paneer Royal Cheese Recipes

SHAHI PANEER RECIPE

Steps:

• Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom & almonds. Fry them until light golden, for a minute.
• Next add cubed onions, green chili (optional for heat) and fry until they turn transparent. If using tomato (optional), add them now.
• Cook the entire mixture till the onions soften or mushy. You may add little water or oil if the pan is too dry.
• Cool completely & blend this with very little water to a smooth puree or paste.
• This step is optional. You can fry the paneer lightly in ghee. Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.
• Heat up the same pan with the rest of the ghee or oil.
• Add cumin, cloves & cinnamon.
• When the spices sizzle, add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
• Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
• Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
• Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
• Lower the flame completely and then add it to the pan. Mix well. Tip: Alternately, you may temper the yogurt first to avoid splitting. For this add, 1 to 2 tbsps of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
• Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using.
• Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy.
• Taste the gravy and add more salt if desired.
• Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
• Pour kewra water & cream if using and stir. Transfer shahi paneer to a serving bowl to prevent it from cooking further.
• Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.

SHAHI PANEER (ROYAL CHEESE)

Steps:

• Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain.
• Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool.
• Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.

SHAHI PANEER (ROYAL CHEESE)

Steps:

• Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain.
• Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool.
• Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.