Shahi Paneer cannot be missed when we are talking about Indian-Mughlai Cuisine. It also goes by the name Mughlai Paneer. It is one of those dishes that is made during celebrations or any occasion at home.
The flawless blend of robust spices can be tasted in this dish. It is remarkably creamy together with a hint of spiciness to it.
If you are searching for a recipe that is indulging in terms of taste and texture, Shahi Paneer is one of them. Yes, it is a bit time-consuming, but do not worry the efforts will not go in vain. Take some time out during the weekends and try this out at home.
Let us see the ingredients and the procedure to make it.
Shahi Paneer Recipe (Bengali-Style)
- 1 Kadhai
- 1 Induction Cooktop
- 1 Mixer Grinder
- 500 g Paneer
- 2 Tomatoes large
- 2 Onions large
- 3-4 Green Chilis
- 1½ inch Ginger
- 5-7 Garlic cloves
- 2 Green Cardamom
- 1 Black Cardamom
- 1 inch Cinnamon Stick
- 4 Cloves
- 1½ tsp Cumin seeds
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- 2 tsp Kashmiri Red Chili powder
- 2 Bay leaves
- 10-15 Cashews soaked overnight
- ½ Fresh Cream
- 1 tbsp Kasuri Methi or dried Fenu Greek leaves
- Salt to taste
- 2 tbsp Butter
- Vegetable oil
Prepare the Paneer
- First, soak the paneer (store-bought ones) in warm water containing salt and sugar. This will make the paneer very soft.
- Keep it in water for about 15-20 minutes.
- Next, take them out and pat them dry. Cut them into cubes of the desired size and keep them aside.
Fry the paneer cubes
- Now, take a frying pan or a kadhai and add some oil. Let the oil heat until it smokes a little.
- At this point, add the cubes of panner gently into the hot oil.
- Fry them until golden from two sides and then immediately put them into warm to hot water.
- Let them be in the water for about 15-20 minutes.
Prepare the Onion-Tomato-Nut paste
- Roughly cut the onions, ginger, garlic cloves, and tomatoes.
- Take a kadhai or a cooking pot and add some oil. Let the oil heat until it starts smoking.
- To this add the cumin seeds.
- Stir for a few seconds until it crackles and then add the ginger and garlic.
- Next, put in the onions and tomatoes.
- Stir and fry them for a minute or so. Turn off the flame and let it cool down completely.
- Now, take a blender and add the onions, tomatoes, ginger, garlic, and green chilis (break them from the middle) along with the soaked cashew nuts.
- Make a fine creamy paste and keep it aside.
Heat some oil
- Take the same kadhai or cooking pot and add oil if needed. Keep the flame on medium and let it heat.
- Next, add the bay leaves, cinnamon, green cardamom, black cardamom, and cloves.
- Stir them well until the aromatics leave the sweet fragrance.
Add the paste
- To this, add the onion-tomato-nut paste.
- Combine everything well and stir.
- Stir consistently and then add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt to taste.
- Stir all of them nicely and cook them for about 5 minutes.
- Combine from all the sides. Keep the flame on medium.
- Cook the gravy until it comes to a desired consistency (we need a thick and creamy gravy) and the raw smell is gone.
- Next, when the masala separates the oil from the sides, add ½ cup water into it and let it cook for a few minutes.
Add the paneer cubes
- When the gravy starts to thicken, add the cubed paneer into it.
- Stir and then add the fresh cream. Let everything combine properly along with all the flavours.
- After a few minutes add the butter.
- Turn off the flame and transfer the shahi paneer into a bowl.
- Garnish it with some crushed kasuri methi and drizzle some fresh cream on top.
Voila! The luxurious Shahi Paneer is ready to be savored. Serve it with jeera rice, naan, or any bread of choice together with some freshly cut salad. This combination is heavenly.
Eat it while it is hot to get most of its flavors. The richness in the dish is incredible which gets amplified with the incredibly soft paneer cubes. Make it, eat it, and share it with all your close people.
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