Shahi Paneer is a rich Mughlai dish made with paneer or cottage cheese. Shahi Paneer is a semi-sweet and aromatic gravy made with paneer cubes. It is one the famous paneer recipe. The meaning of the term shahi is royal like the name suggests this dish is a royal cottage cheese or paneer dish. To make this dish rich and royal, whole spices, saffron, dry fruits and sometimes cream is also added to this dish. The main ingredients of the dish are onions, cashews, almonds and melon seeds, these ingredients make this dish rich and then also we add yogurt which makes the dish very creamy.
Shahi Paneer can be served with naan, rotis, and jeer price. In this recipe, I didn’t use cream, ghee or butter but if you want you can use any of them. Since I used yogurt in the recipe, I didn’t use tomatoes. If you want you can add tomato puree instead of yogurt in the same proportion. If you are adding tomato puree then add cream as both cream and tomatoes go well with each other.
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Print Recipe Shahi Paneer Recipe | How to make Shahi Paneer
Shahi Paneer is a rich Mughlai dish made with paneer or cottage cheese.
Whole spices or garam masala
First, cook chopped onions, almonds, ginger garlic, cashews, melon or magaz seeds, for about 8 to 10 minutes in 1.5 cups water.
Simmer until the onions turn soft, then strain the stock and keep aside.
Make a paste of the cooked onions, ginger, garlic and dry fruits adding 1 or 2 tsp of the stained water.
Next, fry the whole garam masala in the oil till the aroma goes.
Next, add the ground onion paste and saute till the oil leaves the sides of the paste. Next, add dry spice powders.
Next, add the whisked yogurt, the strained stock + water, salt and sugar and simmer for 10 to 12 minutes on a low flame or until the gravy thickens. Stir well often.
Next, add the cardamom powder and crushed saffron.
Next, add the paneer cubes and stir well. Add cream if you prefer and simmer for about 1 to 2 minutes till the paneer is cooked. Then add kewra essence (optional).
Garnish shahi paneer with some coriander leaves and serve with naan, rotis or jeera rice