Shahi Paneer is a silky, creamy and rich paneer from the royal kitchens of Mughals, it is one of the most popular restaurant dishes.
When we talk of Shahi, we mean rich and royal, so this Shahi Paneer is from the royal cuisine of Mughals. It is made with onions and cashews, butter and cream. Each kitchen has its own version of Shahi Paneer and I have tasted umpteen versions, some with yoghurt and some with tomatoes. To be frank, I have always preferred the one with tomatoes. However, the end product is a soft silky creamy gravy with soft chunks of paneer. The creamy and slightly sweet Shahi Paneer is mildly flavoured.
The paneer dish is protein-packed and one of the most popular dishes served in parties and restaurants. It is best enjoyed with Tandoori Roti or Naan. Of course one can enjoy this creamy paneer with a flaky Warqi Paratha or Ajwain ka Paratha or even a basic Laccha Paratha. I had served this as a part of my North Indian Thali, which I made for the Thali and Platter Festival.
The onions, spices and tomatoes are cooked along with cashews and after blending them into a purée, the purée is sieved. Butter and cream make it all the more smooth, silky and creamy. Finishing it with some toasted kasoori methi lends it a wonderful aroma and flavour.
Recipe Inspiration: Here
250 gms paneer/cottage cheese
1 tbsp oil
1 tsp cumin seeds
1” stick cinnamon
1 tsp black peppercorns
3 onions, diced
2 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tsp turmeric powder
1 /2 tbsp red chilly powder
Salt to taste
2 tbsp oil
1 tbsp butter
1/4 cup fresh cream
1 tsp Kasuri methi
Place a pan to heat, add oil.
Add cumin seeds, let crackle.
Add cinnamon, peppercorns, cardamoms and sauté for a minute or two.
Add onions and cook till translucent, about 5 minutes.
Add ginger-garlic paste, cashew nuts and cook for another 2-3 minutes.
Add tomatoes and salt.
Simmer and cook till tomatoes are mushy.
Add coriander powder, turmeric powder and chilly powder.
Cook till the spices are well mixed.
Switch off the flame and cool the mixture.
Transfer to a mixer jar and grind to a smooth paste.
Sieve the puree.
Heat oil and butter in another pan and add the paneer cubes.
Sprinkle a little salt and saute for a minute.
Add the purée and mix gently, making sure the cubes remain intact.
Cook for 2-3 minutes.
Add fresh cream and kasoori methi.
Cook for 2-3 minutes.
Serve hot garnished with coriander leaves.