Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, shahi paneer. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shahi paneer recipe - Delicious, rich & creamy restaurant style shahi paneer. Shahi dishes originated in the royal kitchens of the Mughals and were meat based. Shahi paneer is popular in the Indian.
Shahi Paneer is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Shahi Paneer is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have shahi paneer using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Shahi Paneer:
- Get 250 grams malai paneer, should be soft, rich and cut into cubes
- Prepare 150 ml water
- Prepare 1/2 cup fresh cream or Masai extracted from fresh boiled milk
- Take 1/2 cup full cream curd
- Prepare 2 tbsp red chilli powder
- Make ready 2 tbsp red Kashmiri chilli powder
- Make ready 1/2 tsp brown sugar or normal white sugar
- Take 1/2 inch cinnamon stick
- Make ready 2 tbsp kasuri methi / dry leaves of fenugreek
- Take 2 medium size onions, cut in 4-8 pieces
- Make ready 2 medium tomatoes cut into 8 pieces
- Take to taste Salt
- Take 6-8 black pepper corns
- Make ready 2-3 small bay leaves
- Take 1/4 cup cashews
- Take 1 tsp cumin seeds
- Take 1 tbsp coriander powder
- Get 1 tsp garam Masala
- Take 3-4 green cardamom
- Get 2 tsp turmeric powder
- Make ready 3 tbsp vegetables oil
- Prepare 2 tbsp ghee / butter / clarified butter
- Take Masala for gravy
- Take Add all dry spices except salt in curd and mix it well and keep aside
My Shahi Paneer was off the hook! Ain't nobody messing with my Shahi Paneer. You have to love culture big thanks to them Indian ladies in the video. The original shahi paneer is from Mughalai cuisine.
Steps to make Shahi Paneer:
- Heat oil and ghee together and the add onions, fry for 2 minutes and then add whole spices
- Fry for few 2-4 minutes, and Ginger-garlic paste, keep stirring
- Don’t fry onions too much, just fry till they are pink, then add chopped tomatoes, add very little water like spray and avoid tomatoes pieces to stick.
- Add Masala paste which is soaked and mixed in curd, keep stirring and some water if it is sticking.
- Add cashews and fry for 1 minutes, cover the lid for 5 minutes on low flame
- Now it is time to remove from heat, cool for 2 minutes and blend it with a blender (not to be very fine blending) some people drain the gravy after blending but I avoid that to get the mild creamy and coarse flavour instead of very fine/ smoothie type gravy. Dhaba style is little coarse and not too fine.
- As kasuri method, crushed by hands and add paneer cubes and let it simmer for 5 minutes
- For tadka (use brown sugar as mentioned in ingredient list) caramelised it in a ladle or frying pan, add 1 tsp oils or ghee heat it and then add Kashmiri red chilli powder.. don’t burn it, immediately put it on gravy till it is red.
- After putting tadka, stir gently avoid breaking paneer cubes
- Now final touch of cream, I whipped cream with one spoon of milk and curd both.
- Ready to with naan or paratha
This recipe is the Punjabi version of shahi paneer. Of course, it is inspired by the Mughlai version but with a completely different taste profile. Shahi Paneer, Shahi Paneer Sabzi. by Tarla Dalal. Sautéed paneer is just the right match for this rich and luscious gravy, as the succulence of the paneer enriches the gravy further. From palak paneer to paneer bhruji to paneer parathas, I make everything in my kitchen.
So that is going to wrap it up with this special food shahi paneer recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
