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Best shahi paneer recipe – make shahi paneer so easiliy

August 14, 2016 By admin 1 Comment

Shahi paneer is one of the most popular paneer dishes. As its name suggested, this paneer dish is really special, spreading wonderful aroma of saffron, keora water & other spices. Shahi paneer is prepared with special care and method. It’s gravy is thick, shiny, creamy, light colored and spicy. So you may think it would be very difficult to make this item at home. But if you follow this shahi paneer recipe then you can make this dish very easily at home too.

Shahi paneer? What does it mean?

‘Shahi’ means royal. So royal paneer must have some different directions to make it really shahi. So it has ingredients to make paste, a long list of spices & flavor & ingredients to make gravy shiny creamy & thick.

shahi paneer recipe

 

Related post :
Best paneer recipes – Which one you like most?

Shahi paneer recipe

Cooking time : 30 minutes
Serves : 3-4 people

Ingredients

  • Paneer – 250 gm (cut into small cubes)

To make paste

  • Onion – 1 medium size (chopped)
  • Tomato – 1 small size (chopped)
  • Cashew nuts – 8-10 pieces
  • Char magaz – 1 tsp
  • Ginger – 1.5 tsp
  • Garlic – 1 tsp

Spices / flavor

  • Cloves – 2
  • Cardamom – 2
  • Saffron – pinch of
  • Keora water – 1 tsp
  • Turmeric – 1 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp

To make gravy (excluding paste & spices)

  • Curd / yogurt – 3-4  tsp

For garnishing

  • Coriander leaves
  • Fresh cream (optional)

Method

  1. Roast cashew nuts and keep it separated and now add oil in pan
  2. Add onion, tomato, ginger & garlic and cook for 3 minutes
  3. Now keep all fried ingredient in a bowl and let it be cool
  4. Now blend all fried ingredients (onion, tomato, ginger & garlic) along with char magaz & roasted cashew nuts and make a paste
  5. Now add ghee/sunflower oil to pan/kadai and add cloves, cardamom, turmeric powder, red chili powder & coriander powder
  6. After that add that paste what you have made earlier and cook well for 2-3 minutes
  7. Add keora water & pinch of saffron and stir
  8. Now add curd / yogurt and mix well and cook for another 3 minutes
  9. Add small paneer cubes to all ingredients and cook for 2-3 minutes
  10. Switch off the flame and garnish it with chopped coriander leaves and fresh cream (optional)
  11. Serve hot

Additional tips

⇒ Tomato is optional for this shahi paneer recipe, this mainly you can add if you like its flavor. Otherwise, you can skip this ingredient.

⇒ You can add 1/3 cup of fresh cream in step 7 but it is optional too. Fresh cream will bring sweet taste and shiny look. Try it if you like.

⇒ If you are frying paneer before immersing into to gravy then do not fry it for more than 3-4 minutes and after frying those. You should immerse paneer into normal/cold water. After adding paneer to gravy, you have to switch off the flame if you have already fried them.

⇒ It is called shahi as you are using char magaz, cashew nut, keora water & saffron. When you are enjoying this dish, you never can identify its ingredients as you have pasted its major ingredients. So shahi paneer’s gravy will be thick, creamy, spicy and spreading wonderful aroma. That is why it is called as shahi paneer.

If you have liked shahi paneer recipe then you can try other paneer recipes too – paneer masala, kadai paneer, paneer butter masala, paneer bhurji

5.0 from 1 reviews
Shahi paneer
 
Print
‘Shahi’ means royal. So royal paneer must have some different directions to make it really shahi. So it has ingredients to make paste, a long list of spices & flavor & ingredients to make gravy shiny & thick.
Author: PM (FavCounter)
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • Paneer – 250 gm (cut into small cubes)
  • To make paste
  • Onion – 1 medium size (chopped)
  • Tomato – 1 small size (chopped)
  • Cashew nuts – 8-10 pieces
  • Char magaz – 1 tsp
  • Ginger – 1.5 tsp
  • Garlic – 1 tsp
  • Spices / flavor
  • Cloves – 2
  • Cardamom – 2
  • Saffron – pinch of
  • Keora water – 1 tsp
  • Turmeric – 1 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • To make gravy (excluding paste & spices)
  • Curd / yogurt – 3-4 tsp
  • For garnishing
  • Coriander leaves
  • Fresh cream (optional)
Instructions
  1. Roast cashew nuts and keep it separated and now add oil in pan
  2. Add onion, tomato, ginger & garlic and cook for 3 minutes
  3. Now keep all fried ingredient in a bowl and let it be cool
  4. Now blend all fried ingredients (onion, tomato, ginger & garlic) along with char magaz & roasted cashew nuts and make a paste
  5. Now add ghee/sunflower oil to pan/kadai and add cloves, cardamom, turmeric powder, red chili powder & coriander powder
  6. After that add that paste what you have made earlier and cook well for 2-3 minutes
  7. Add keora water & pinch of saffron and stir
  8. Now add curd / yogurt and mix well and cook for another 3 minutes
  9. Add small paneer cubes to all ingredients and cook for 2-3 minutes
  10. Switch off the flame and garnish it with chopped coriander leaves and fresh cream (optional)
  11. Serve hot
3.5.3208

Filed Under: Main Course Tagged With: Paneer

Reader Interactions

Comments

  1. hungryhouse india says

    November 16, 2022 at 2:49 PM

    Such a creamy delight! Thanks for sharing your awesome recipe. I learn from your blog. I tried your recipe and it’s like my family members and friends. it’s very testy. On the others hand, you can order this recipe hungryhouse.in

    Reply

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