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

Quick Paneer ki Sabji

Malai Kofta recipe

Paneer Kofta curry

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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The post Shahi Paneer appeared first on SpicenSweet.

This Paneer ki sabji is a tasty & flavourful dish, prepared by cooking paneer along with vegetables. It is very easy to cook with very few basic ingredients. Whenever you are in hurry, make this sabji without compromising on the taste because no matter it says Quick paneer ki sabji, this recipe is yummy & mouth watering.

Paneer/Cottage cheese is a non-aged cheese. It is very commonly used  in Indian cuisines for making various delicious dishes.

Paneer is rich in protein and is the best source of protein for children. Paneer/cottage cheese is made by curdling the milk either with lemon juice or vinegar. During this process, curd gets separated from the whey.

The curdled milk is then strained using a muslin cloth. The cheese/paneer is then tied up in the same cloth & placed under a heavy weight for 10 to 15 mins. In this process the excess water is removed, leaving behind soft and creamy paneer. If you want more soft paneer, it should be kept under the weight for less time so that some water is retained. 

Paneer is widely popular in Northern part of India. Many popular dishes are made from paneer like Matar paneer Shahi Paneer.

One of the most popular dish made with paneer/cottage cheese is Paneer Paratha. Another famous dish is, Kofta curry, where crumbled paneer/cottage cheese along with  some spices is rolled into balls. These paneer balls are further deep fried. The paneer balls are later cooked in onion and tomato based curry.

Ingredients:

• Paneer/cottage cheese– 200 gm
• Onion – 1 medium
• Capsicum – 1 large
• Tomato – 1 large
• Oil – 1 tsp
• Fresh ginger garlic paste – ½ tsp
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Salt – to taste
• Cumin /jeera – 1 tsp
• Kasuri methi – 1 tsp

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Method:

• Cut paneer/cottage cheese into cubes of equal size.

• Chop onion into large pieces as shown below. Separate each layer of onion.

• Similarly chop capsicum and tomatoes.

• Keep all the ingredients ready as we are going to add each ingredient one by one quickly without letting it burn.
• Mix turmeric powder & red chilli powder. Keep it aside.
• Heat oil in a kadhai.
• Add ginger garlic paste and jeera/cumin. Cook for few seconds.
• Now quickly add the spices, turmeric powder & red chilli powder mixture.
• After the spices are cooked, add chopped onion & capsicum together. Mix it.
• Keep the flame on high.
• Add a pinch of salt & mix.
• Cook the vegetables for few minutes with occasional stirring. The vegetables should be just soft & not over cooked.
• Add chopped paneer & mix, so that all the masala get properly coated to the paneer.
• Now mix the vegetables gently so that the paneer doesn’t break. For this always use a flat spatula.
• Later on add chopped tomatoes & mix.
• Add salt to taste & mix properly.
• Lower the flame & cook till the tomatoes become soft.
• Sprinkle some crush Kasuri methi over the vegetables. Mix properly.
• Garnish with chopped coriander leaves & serve hot with chapatti or Roti.

The post Quick Paneer ki Sabzi/ Cottage cheese side-dish appeared first on SpicenSweet.