Shahi Paneer is a very rich dish made using paneer/cottage cheese in a thick & creamy gravy. The name Shahi itself says about the richness of this dish. The taste of Shahi Paneer is in its gravy and the way in which it is made makes paneer/cottage cheese more tempting.
How to make Shahi Paneer
Shahi Paneer is a very popular Mughlai dish of Indian Cuisine. The dish is in the form of gravy, made from cashew and curd. Although the curry has a mild spicy taste, it contains some rich spices which gives the gravy a unique taste.
Cashew makes the gravy creamy and so tasteful that you will lick you finger till last bite. Shahi Paneer tastes best when served with tandoori roti or naan…just an awesome combination.
Why is the color of Shahi Panner red in some recipes and white in some other recipes?
Many of you must have observed these difference in the recipes. It is mainly because of change in just one ingredient. But believe that hardly change the richness of this Dish. Use either one of the ingredient according to your taste. Other than cashew nuts the dish is often prepared either by using tomato or curd for the sourness of the gravy. And that’s where the color of the dish changes.
You must have seen in some recipe the color of the gravy is red in some white and that is because of tomato or curd. So both the ways the dish taste delicious. In my recipe I’m using curd which makes the gravy white complimenting paneer.
White gravy
While making white gravy for Shahi Paneer its very important to maintain the white color of the gravy so accordingly the ingredients are to be roasted and cooked maintaining both its taste and color. But don’t worry the recipe is quite easy.
So let us see what all ingredients are required and the simple steps to make Shahi Paneer.
This Shahi Paneer recipe
Serves – 3
Preparation time – 15 minutes
Cooking time – 30 minutes
Ingredients:
To make paste
- Splited cashews – 12
- Almond – 8
- Green cardamom – 2 to 3
- Cubed onion – 1 cup
- Green chilli – 1
If you like this recipe try my other Paneer recipes
Matar Paneer
Other Ingredients
- Paneer/cottage cheese – 200 gms
- Ghee – 2 tbsp
- Curd – 1/2 cup
- Fresh cream – 4 tbsp
- Freshly grounded black pepper – 1/4 tsp
- Freshly powdered cinnamon powder – 1/4 tsp
- Whole black cardamom – 1
- Tej patta/Bay leaf – 1
- Ginger garlic paste – 1 tsp
Directions:
- In a pan heat 1/2 tsp of ghee. Roast cashew, green cardamom and almond till light pink color. Remove from pan and keep aside.
- With little ghee fry cubed onion and green chilli till the onion turns light pink. Instead of frying onion can be boiled in water but it still taste raw so i fry the onion. Let the onion cool down.
- Make a smooth paste of onion, green chilli, cashews and almond.
- In a kadhai/pan heat 2 tbsp of ghee.
- Add ginger garlic and cook till pink color.
- Then add whole spices tej patta/bay leaf, black cardamom.
- After that add the paste and cook till the gravy releases ghee. To make the process fast add 1/2 tsp of salt while cooking the paste.
- Now add black pepper powder and cinnamon powder.
- Add curd and cook for 5 minutes.
- Add 1/4 to 1/2 cup water and cook for another 5 minutes.
- Season with salt according to taste.
- Its time to add Cubed Paneer.
- Cook for 5 minutes.
- Just before serving add 4 tbsp of fresh cream. Make sure that the gravy is warm before adding the cream and don’t overcook Shahi Paneer after adding the cream.
- Serve hot with Tandoori roti or Butter Naan.
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