Shahi Paneer, a regal Indian dish, combines the richness of paneer (Indian cottage cheese) with a luxurious, creamy gravy. To prepare, sauté onions, garlic, and ginger until golden, then add tomatoes and spices like turmeric, coriander, and garam masala. Simmer until the flavors meld, then blend into a velvety sauce. Add cubed paneer and cream, letting it gently simmer until the paneer absorbs the flavors. Garnish with fresh coriander and serve with naan or rice for a truly royal feast.
Ingredients
- 200 grams paneer cubes
- 3-4 tomatoes, roughly chopped
- 2-3 green chilies
- 1-inch ginger
- 8-10 cashew nuts
- 1 tablespoon ghee
- 2 tablespoons oil
- Salt to taste
- 1 tablespoon Narpa Red Chili Powder
- 1 teaspoon roasted coriander-cumin powder
- 1 teaspoon Narpa Turmeric Powder
- 1 teaspoon Narpa Garam Masala Powder
- 1/2 teaspoon fennel powder
- 1 cup milk
- 1/3 cup cream
- 1 tablespoon dry roasted kasuri methi
- Pinch of saffron
Steps
- Grind the tomatoes, green chilies, ginger and cashew nuts into a smooth paste. Keep aside.
- Heat 1 tablespoon ghee in a kadai / pan and sauté the paneer slightly. Immerse in cold water and keep aside.
- Now in the same pan, heat oil and add tomato paste. Sauté for 2-3 minutes. Then add all the dry spices.
- Sauté till the oil separates.
- Switch off the flame. Now add the milk, cream and water. Give it a mix. Then switch on the flame and cook the gravy on a low flame.
- When the gravy thickens slightly, add the soaked paneer and some water in which it was soaked, to the gravy.
- Cook for 2-3 minutes and then garnish with dry roasted kasuri methi and saffron.
- Serve along with steamed rice, jeera rice, plain biryani, pulao.