Shahi Paneer is a part of the Muglai cuisine and is a rich gravy made with nuts and cream. The basic recipe being the same, every one has their own version of Shahi Paneer. I am sure you will love this recipe when served with Veg Pulao, Jeera Rice, Naan, Roti or Phulkas!
Preparation Time : 30 minutes
Serves : 4-6 persons
Paneer /cottage cheese : 300 grams (pop into medium cubes or any desired shape)
Fresh Cream : 2 tablespoons
Coriander / Dhania powder : 1/2 teaspoon
Red chili / lal mirch powder : 1/4 teaspoon
Turmeric powder / haldi : 1/4 teaspoon Garam masala powder : 1/2 teaspoon Cardamom / elaichi powder : 1/4 teaspoon
Salt as per taste
Water as required
Onion : 1 big or 2 medium, roughly chopped
Garlic : 5-6 cloves
Ginger : 1 inch piece, roughly chopped
Cashews /Kaju : 12-15
Almonds / badam : 7-8
Melon seeds / Magaz : 2 tablespoons
Poppy seeds /Khuskhus / Aphu guti : 1 tablespoon
Refined oil / Desi Ghee : 3 tablespoons
In a pan boil the Poppy seeds, onions, cashews, almonds, magaz, ginger and garlic for about 10 minutes till the onions become translucent. Strain excess water and make a paste using a mixer grinder. The paste should be a fine paste so you can add a little water if required.
In a non stick pan, saute the paneer cubes till light brown. You can also deep fry the paneer or use it as it is.
Heat oil or Ghee in a pan or kadhai, add in the onion-dry fruits paste and saute till the oil starts to leave the sides of the paste. Add in the Garam Masala, red chili powder, coriander powder and mix well. Add salt and saute for 2 minutes. Now add required water to form the gravy as required. I guess 1 and half cup with be perfect. Mix well and simmer for 10-12 minutes till the gravy thickens slightly on a low flame.
Slowly add the cream and mix well. Add in the paneer and cardamom powder. and crushed saffron.stir and add the cubed paneer. if adding cream, you can add the cream with the paneer.simmer for 1-2 minutes till the paneer is cooked.
Garnish the shahi paneer with some Garam Masala and serve hot.