Shahi Paneer

Shahi Paneer is a rich creamy and no-so-spicy vegetarian dish. Paneer is one of the most popular and widely accepted item for the vegetarian food lovers. It is a delicious side dish for vegetarians which goes extremely well with chapatti, parantha or rice. Originated in Northern part of India, this traditional recipe is very easy to cook and doesn't take much of your time for sure. Not only in the regular households, this rich, creamy and delicious dish is widely available in most of the restaurants.

I know, most of you people want to make the restaurant-style Shahi Paneer that tastes heavenly. So here is your wish to be fulfilled with the easy and quick recipe of Shahi Paneer.

Shahi Paneer

Total time : 30 minutes
Serves       : 8-10 people

Ingredients :

• Paneer                                 : 1 1/2 lbs
• Onions paste                       : 2, peeled and make paste
• Tomatoes                            : 2, chopped
• Green chili                          : 2-3
• Ginger paste                       : 1 tablespoon
• Turmeric powder                : 1 teaspoon
• Red chili powder                : 2 teaspoon
• Garam masala powder        : 1 teaspoon
• Kashew and Almond paste : 3/4 cup
• Whole garam masala          : 1 each of cardamom, clove and cinnamon
• Bay leaf                              : 1
• Fresh cream                        : 1/2 cup
• Yogurt                                : 3/4 cup
• Milk                                    : 10 ml
• Salt and sugar                     : as per taste
• Water                                  : as much required
• Onion rings and cilantro for garnishing

 Directions :

1. Cut the paneer in cubes. Shallow fry the paneer cubes for a little while and immediately soak them into warm water. This will help to keep them soft.
2. In the same oil add the whole garam masala and bay leaf. Once a nice aroma comes from the spices, carefully add the onion paste and fry well, keeping the flame medium. Then Add the tomatoes and green chilies and sauté for a while.
3. Add the ginger paste, turmeric powder and chili powder and continue to cook for 1-2 minutes. Don't forget to keep the flame low, so not the burn the masala. Slowly add the yogurt and stir thoroughly. Check till the masala is cooked properly and oil separates from it.
4. Now add the kashew-almond paste and stir, after that add the milk and a little water to make a smooth and creamy gravy. Season with salt and sugar according to your taste. The taste should not be too sweet or too tangy. So add the salt and sugar accordingly. Finally add the paneer cubes and mix with the gravy.
5. Garnish with onion rings and cilantro and serve with rice, parantha or rice.

Shahi Paneer