Shahi Paneer Recipes

SHAHI PANEER

Steps:

• Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
• Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.
• Strain the stock and set aside. Let the onions cool at room temperature.
• Make a fine paste of the cooked onions, ginger, garlic along with the dry fruits adding 2 to 4 tablespoons of the strained water.
• Whisk fresh curd (yogurt) till smooth and set aside.
• Heat ghee in a frying pan on medium-low to medium heat.
• Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren't paying attention.
• Add the ground onion paste and mix very well. On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.
• Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.
• Reduce heat to a low or switch off the heat. Add the whisked yogurt, 1 to 1.5 cups of the strained stock and additional water, sugar and salt as required.
• Mix very well and simmer gravy for 10 to 12 minutes until it thickens.
• Add the cardamom powder and crushed saffron.
• Stir and add the cubed paneer and cream.
• Mix gently and switch off heat.
• Add the kewra water and stir. You can even add rose water.
• Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Mughlai Shahi Paneer with cumin rice or roti, naan or paratha.

SHAHI PANEER

Steps:

• Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.
• Heat the oil in a non-stick pan. Add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
• Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.
• Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed.
• Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

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

Steps:

• Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
• Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.

SHAHI PANEER RECIPE

Steps:

• To begin making the Shahi Paneer Recipe, heat oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle.
• Add in the green chilli and onions and saute until the onions become tender.
• Once the onions become soft, add the tomato puree, turmeric powder, chilli powder, cumin powder, cardamom powder and salt.
• Simmer the tomato puree along with the spices for a few minutes until you notice the gravy begin to start bubbling.
• Stir in the cream, and combine well. Finally add the cubed paneer, chopped coriander leaves and simmer for a couple of more minutes.
• Once the tomatoes come to a quick boil, stir in the cream and combine well. Finally, add the paneer, chopped coriander leaves and simmer for a couple of more minutes.
• The Shahi Paneer recipe is ready to be served along with Phulka's for a weeknight dinner.

SHAHI PANEER RECIPE BY TASTY

Steps:

• Melt the butter in a 5qt-pot over medium heat.
• Add chili, and cook for 2-3 minutes, stirring occasionally. Add the onion and saute until translucent, about 5 minutes. Add the crushed garlic and ginger and cook for 2-3 minutes, until fragrant. Stirring occasionally. Reduce the heat to low, cover, and cook until the onion is completely softened, about 10 minutes. Stir occasionally to make sure bottom doesn't burn.
• Add the tomato puree. Stir well and cover again. Cook until tomato looks like it's almost separating, and is reduced in volume by half, about 10 minutes.
• Add the coriander and paneer masala. Stir well. Add the red bell pepper and cook until the pepper is half-cooked, about 5 minutes. Add the salt, cover again, and cook for another 5 minutes.
• Add the heavy cream. Stir well, then add the cubed paneer and cover. Cook for 25 minutes all the ingredients are tender.
• Garnish with cilantro and serve with naan or rice.
• Enjoy!

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.