Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, shahi paneer. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Shahi Paneer is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Shahi Paneer is something which I have loved my entire life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have shahi paneer using 24 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Shahi Paneer:
- Prepare 250 grams malai paneer, should be soft, rich and cut into cubes
- Take 150 ml water
- Prepare 1/2 cup fresh cream or Masai extracted from fresh boiled milk
- Make ready 1/2 cup full cream curd
- Make ready 2 tbsp red chilli powder
- Take 2 tbsp red Kashmiri chilli powder
- Get 1/2 tsp brown sugar or normal white sugar
- Take 1/2 inch cinnamon stick
- Take 2 tbsp kasuri methi / dry leaves of fenugreek
- Take 2 medium size onions, cut in 4-8 pieces
- Get 2 medium tomatoes cut into 8 pieces
- Take to taste Salt
- Get 6-8 black pepper corns
- Make ready 2-3 small bay leaves
- Make ready 1/4 cup cashews
- Make ready 1 tsp cumin seeds
- Prepare 1 tbsp coriander powder
- Prepare 1 tsp garam Masala
- Make ready 3-4 green cardamom
- Prepare 2 tsp turmeric powder
- Take 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.
Instructions 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 for this special food shahi paneer recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
