Shahi Paneer Recipe
Hey there, foodies! Chef Ajay here, and let me take you on a journey to the heart of Indian cuisine with my personal favorite - Shahi Paneer. Picture this: it's a cozy evening, the aroma of spices fills the air, and a rich, creamy Shahi Paneer is bubbling away on the stove. Ah, sheer bliss! Shahi Paneer isn't just a dish; it's a nostalgic trip down memory lane for me. Growing up, it was a staple at family gatherings and celebrations, and each bite is a reminder of those cherished moments. But enough about me, let's dive into this exquisite recipe!
Recipe of Shahi Paneer
- 4-5 tomatoes
- 1 inch ginger, chopped
- 4-5 cloves garlic, chopped
- 2-3 Kashmiri red chillies
- 2 tbsp coriander with stem
- 2 green cardamoms
- 2 black cardamoms
- 1 inch cinnamon stick
- 1 bay leaf
- 4-5 cloves
- 4-5 peppercorns
For Shahi Paneer Masala:
- 1 tbsp oil
- 1 tbsp ginger-garlic paste
- 2 tbsp brown onion paste
- 1 cup Cashew & melon seed paste
- 1 tsp cardamom powder
- 1/2 tsp mace powder
- 1 tsp sugar
- 2 tbsp cream
- 1 tbsp butter
- 1 tsp Kasoori methi
- 3-4 coriander sprigs
- 200 gms Malai Paneer (cottage cheese)
- Cut the paneer into cubes and set aside.
For the Gravy:
- Boil water in a cooking pan. Add quartered tomatoes, coriander with stems, chopped ginger, chopped garlic cloves, whole Kashmiri red chillies, bay leaf, cinnamon stick, cloves, peppercorns, black cardamom, and green cardamom.
- Boil until the tomatoes are very well cooked.
- Allow it to cool, then remove the whole garam masala and blend into a fine paste.
For Shahi Paneer Masala:
- Heat oil in a pan, add ginger-garlic paste, and sauté well.
- Add turmeric and red chilli powder.
- Pour in the prepared tomato paste.
- Add brown onion paste and Cashew & melon seed paste.
- Season with salt and allow it to boil.
- Stir in cream, cardamom powder, and mace powder. Mix well.
- Add butter and paneer cubes.
- Finish the gravy with Kasuri methi powder.
- Garnish the Shahi Paneer with fresh cream and coriander sprigs.
Enjoy the rich and creamy Shahi Paneer with your favorite Indian bread or rice!
About the Recipe:
Shahi Paneer is a regal North Indian dish that exudes luxury and indulgence. Originating from Mughlai cuisine, it boasts a creamy tomato-based gravy infused with aromatic spices and topped with decadent paneer cubes. This dish is a favorite among both vegetarians and meat-lovers alike, thanks to its rich flavors and velvety texture. Whether served with fluffy naan or fragrant rice, Shahi Paneer never fails to impress with its royal taste and elegant presentation.
- To enhance the flavor of the dish, roast the whole spices before grinding them into a fine powder.
- For a smoother gravy, blend the tomato-onion mixture until silky smooth before adding the spices.
- Be generous with the use of cream and butter for that authentic richness and creaminess in the gravy.
- Allow the paneer to marinate in the gravy for at least 15-20 minutes before serving to absorb the flavors fully.
- Garnish with fresh cilantro and a drizzle of cream before serving for a vibrant finishing touch.
Shahi Paneer pairs beautifully with a variety of Indian bread like naan, roti, or kulcha. For a complete meal, serve it alongside fragrant basmati rice or jeera rice. To balance out the richness of the dish, pair it with a refreshing cucumber raita or a crisp green salad. For a special occasion, complement Shahi Paneer with a glass of fruity red wine or a refreshing mango lassi.
Frequently Asked Questions about Shahi Paneer:
Can I use store-bought paneer for this recipe?
- Yes, store-bought paneer works well for this recipe. However, homemade paneer tends to have a softer texture and better flavor.
How do I make the gravy thicker or thinner according to my preference?
- To thicken the gravy, simmer it uncovered for a few extra minutes until it reaches your desired consistency. To thin it out, simply add a splash of water or cream.
Can I make Shahi Paneer ahead of time?
- Yes, Shahi Paneer tastes even better when made ahead as it allows the flavors to meld together. Simply reheat it gently on the stove before serving.
What can I substitute for cashew paste if I have nut allergies?
- You can substitute cashew paste with blanched almonds or melon seeds for a similar creamy texture without nuts.
Is Shahi Paneer spicy?
- The level of spiciness can be adjusted according to your preference by varying the amount of red chili powder used in the recipe.
Can I freeze leftovers of Shahi Paneer?
- Yes, Shahi Paneer freezes well for up to 2-3 months. Just thaw it in the refrigerator overnight and reheat it gently before serving.
What is the difference between Shahi Paneer and Paneer Butter Masala?
- While both dishes feature paneer in a rich, creamy gravy, Shahi Paneer is typically richer and more indulgent due to the addition of nuts and cream.
Can I use tofu instead of paneer for a vegan version?
- Yes, you can substitute tofu for paneer to make a vegan version of Shahi Paneer. Just make sure to press the tofu to remove excess moisture before using it.
What other vegetables can I add to Shahi Paneer for extra nutrition?
- You can add diced bell peppers, green peas, or mushrooms to Shahi Paneer for added texture and flavor.
Is Shahi Paneer a traditional Indian dish?
- Yes, Shahi Paneer has its roots in Mughlai cuisine and is considered a classic Indian delicacy, often served at weddings and special occasions.
That's it for now, folks! I hope these tips and FAQs help you recreate the magic of Shahi Paneer in your own kitchen. Happy cooking!