Shahi paneer is a popular and rich Mughlai dish prepared with cottage cheese, cream and cashew nut paste. It goes well with chapati, naan and pulao. Since we are not adding tomatoes, the gravy is white in color, so I take the liberty to name it shahi paneer in white gravy. This shahi paneer recipe has been tweaked a bit from the original, to suit my family needs. Today let us learn how to prepare shahi paneer following this easy Shahi paneer recipe
How to make Shahi Paneer
Recipe Source- Sanjeev Kapoor
Paneer/ Cottage Cheese - 175 grams (I used homemade paneer)
Onion - 2 medium
Green chilli -1
Ginger garlic paste - 1 tsp
Oil -1 tbsp
Cloves - 2
Cinnamon -1 inch piece
Bay leaf -1
Cashew nuts -25 grams
White pepper powder - as required
Plain whisked Yogurt/Curd -1/4 cup
Fresh cream - 1/4 cup
Garam masala -1/4 tsp
Cardamom powder - a generous pinch
Peel the skin and cut onion into 4 pieces and boil them in 1/4 cup of water till it changes color. After it cools, drain the water and grind it to a paste with green chillies.
Soak cashew nuts in hot water for 15 minutes and grind it to a paste.
Cut paneer into cubes and keep it aside.
Heat oil in a pan, add cinnamon, cloves, bay leaf, saute for a few minutes, then add the onion paste and fry for a few minutes.The onions need not change colour.
Add ginger garlic paste and saute for a few more minutes.
Add cashew nut paste, white pepper powder, little water and cook on low flames till it starts thickening.
Add yogurt and cook for a few more minutes.
Then add paneer cubes, needed salt, water, garam masala powder and mix well. Cook for a few more minutes till everything gets blended well.
Mix in cream, sprinkle cardamom powder and serve hot with pulao or roti or naan.
Check out more Paneer recipes
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