Preparation Time: 15 minutesCooking Time: 25 minutesServes: 2
servingsIngredients:
250 gms Paneer (cottage cheese), cubed into 1-inch pieces
1 medium Tomato, crushed
2 medium Onions, blanched and crushed
5-6 Cashew Nuts
1 teaspoon Coriander Seeds, roasted
1-2 Cloves (lavang)
1/2 piece of Bay Leaf
A small piece of Cinnamon Stick
2 Green Cardamoms
1 tablespoon Ginger Garlic Paste
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chili Powder
1/2 teaspoon Coriander Powder
1 drop of Red Food Color, optional
1/3 cup Curd (not sour), beaten
1/3 cup Warm Water
1/2 teaspoon Sugar, optional
2 tablespoons Fresh Cream
1/4 teaspoon Garam Masala Powder
2-3 strands of Saffron, dissolved in 1 teaspoon water,
optional
3 tablespoons Cooking Oil or Ghee (clarified butter)
Salt to taste
1-2 teaspoons Kasuri Methi , for garnishing
Directions:1. Grind cashew nuts with roasted coriander seeds
into smooth powder and keep aside until required.2. Heat oil in a
kadai (or pan) over medium flame. Add cloves, bay leaf, cinnamon
and green cardamom. When they begin to crackle, add crushed
onion.3. Stir-fry until it becomes light brown for approx. 3-4
minutes.4. Add ginger-garlic paste, turmeric powder, red chilli
powder, coriander powder, a drop of red food color, cashew nut
powder (prepared in step-1) and saut for a minute.5. Add crushed
tomato puree and salt.6. Stir-fry for approx. 2-minutes.7. Add
curd, sugar and 1/3 cup warm water.8. Mix them and let mixture boil
until oil starts to separate.9. Takeaway kadai from flame and let
the mixture cool for 5 minutes. Discard whole spices (cloves, bay
leaf, cinnamon and green cardamom), transfer mixture to a blender
jar and blend it to smooth puree in blender or food processor.
Again, transfer it to same kadai and place on the stove.10. Add
fresh cream, garam masala powder and dissolved saffron.11. Mix well
and cook for a minute.12. Add paneer cubes and mix properly to coat
them with gravy.13. Cook for 3-4 minutes and turn off flame.14.
Garnish it with kasuri methi and serve hot with Punjabi butter naan
or tandoori roti in lunch.Tips and Variations: This best shahi
paneer recipe uses uncooked paneer (paneer in its basic form);
however, you can deep fry paneer cubes in butter/ghee or oil until
light brown and add into the curry for variation. To give an extra
creamy texture and taste to shahi paneer gravy, add 1/4-cup fresh
cream instead of 2 tablespoons in step 10 in above recipe. Make
sure to remove and discard the whole spices before blending the
tomato gravy in mixer-grinder. To give prepared shahi paneer a
tempting look, garnish it with a cream. The contrast of white and
yellow-red color of gravy gives it a delicious look.Taste:
SpicyServing Ideas: Shahi paneer can be served with butter naan,
tandoori roti, paratha, kulcha, etc. for lunch or dinner. It also
tastes better when served with steamed rice or peas pulao.