Shahi Paneer

Shahi Paneer is a thick gravy dish made out of Paneer and often used as a side dish for Roti, Chappathy, Naan or other Indian Breads. It is a Punjabi Dish native of Punjab State of India.

Paneer is the Punjabi form of Cottage Cheese and Shahi is the Indo Persian word meaning Royal or Rich. Truly, Shahi Paneer

 Is a rich and royal dish, the aroma itself will make you eat more and more. As more spices with almond and cashew are added it gives a royal and wonderful taste. It is a party stuff, which can be made easily with even variation with other ingredients like vegetables or even Chicken.

Now let us see how to make Shahi Paneer

Preparation time                         – 30 minutes
Cooking time                            – 20 minutes
Serves                                      – 4  

Shahi Paneer Ingredients:
                    Paneer – 200 gms

                    Green chilli                 – 1
                    Fresh curd – ½ cup
                    Fresh cream – 2tblsp
                    Corianderleaves         – 1 tblsp
                   Saffron – a pinch
                   Coriander powder        – 1 tsp
                   Chilli powder               – ½ tsp
                   Turmeric powder          – ¼ tsp
                  Garam masala powder     – ¼ tsp
                  Cardamom powder       – ¼ tsp
                  Salt     – to taste
For Tempering:
               Cinnamon          – 1 inch
               Cloves                – 2
               Green cardamom – 1
               Black cardamom – 1
               Bay leaf – 1
              Cumin (or)Shajeera – ½ tsp
              Oil – 2 tblsp
For Grinding:
            Onion Big           – 1
            Cashew                – 12
            Almond – 6
           Garlic cloves – 4
           Ginger – 1 inch

Shahi Paneer Method:
Cut the paneer in to cubes. Slit green chilli. Chop onion in to cubes. Peel ginger and garlic. Boil onion, ginger, garlic, cashew and badam in the sauce pan with  one cup of water for 8 to 10 minutes.

Strain the ingredients boiled and keep the stock for grinding and gravy. Grind the boiled ingredients in the mixie using stalk water. Heat oil in a non stick pan and add all the ingredients under`Tempering’. When they crackle add green chilli and ground onion paste and sauté till the oil separates.

Then add all the powders except cardamom powder and sauté for a few minutes. Add curd and salt and sauté for a while.Then add stalk water and boil for a few minutes.

Add paneer and cardamom powder and gently stir for a few minutes. Finally sprinkle fresh cream, coriander and saffron over it and serve with phulkas.