Shahi Paneer is a rich and creamy gravy made with cottage cheese, onions, tomatoes, nuts and cream. It is one of the most famous Mughlai dish and very popular among foodies.
The Shahi Paneer Gravy is thick in consistency and goes well with Naan & Jeera Rice. Shahi means “Royal” which is justified with the use of very rich in taste ingredients like almonds, cashews, melon and cream.
The onion/tomatoes/nuts paste used in this gravy can be used in many other veg and nonveg Mughlai dishes.
2 cups paneer cubes
1 table spoon ginger garlic paste
2 tbsp cream
2 tbsp curd
1/2 tsp black pepper powder
2 tbsp red chilli powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam powder
1 tsp kasuri methi
1/2 cup milk
4 tbsp ghee
Salt as per taste
To make paste
2 big tomatoes chopped
1 big onion sliced
1 tbsp melon seeds
12 black pepper
2 green cardamom
1 black cardamom
1 piece of cinnamon
Heat 1 tbsp of ghee in a pan and add all nuts (almonds, cashews and melon seeds). Roast for a minute
Add whole garam masala and onions to the pan. Once the onions are translucent add the tomatoes and cook for 7-8 minutes until tomatoes are mushy.
Remove from the pan, cool down and grind into a paste
In a pan add some oil and sautee the paneer cubes light brown in colour
In a pan heat 3 tbsp ghee, add ginger garlic paste and sauté well
Add turmeric powder, red chilli powder, pepper powder and salt to it. Add some water and sautee masalas until they leave oil
Lower the flame of the gas and add whipped curd to the masalas. Mix well. Cook for 5 minutes
Now add the onion tomato paste with some hot water. Let it cook until oil separates
Add paneer cubes. Cook for 5 minutes. Finally add cream, kasuri methi and garam masala. Cook the gravy for 7-8 minutes. Serve it hot with some Jeera Rice/Naan or Paratha