Shahi Paneer

    Prep time cook time total time
    20 mins 20 mins 40 mins
    Shahi Paneer - Rich Mughlai dish with cottage cheese.
    Recipe type: Main
    Cuisine: Indian, Mughlai
    Serves: 4
    Ingredients (measuring cup used, 1 cup = 250 ml)
    main ingredients:
    • 200 gms paneer (cottage cheese)
    • 1.5 cups strained stock (got from boiling the onions with dry fruits) + water or 1.5 cups water
    • ½ cup full fat fresh yogurt/curd/dahi, whisked till smooth
    • 1 or 2 tbsp full fat or 70-80% fat cream (optional) (amul cream which is available in india, can also be used)
    • 1 tsp coriander powder/dhania powder
    • ½ tsp red chili powder (lal mirch powder)
    • ½ tsp red chili powder (lal mirch powder)
    • 1 tsp Rakesh Shahi Paneer Masala
    • ¼ tsp turmeric powder (haldi)
    • ¼ tsp garam masala powder
    • ¼ tsp cardamom powder (elaichi powder)
    • a pinch of saffron/kesar, crushed
    • Kewra essence/vetiver, 1 or 2 drops, optional
    • Salt and sugar as required
    for the paste:
    • 1 medium sized onion, roughly chopped
    • 2 tbsp chopped cashews (kaju)
    • 1 tbsp almonds (badam)
    • 1 tbsp magaz or melon seeds without the skin
    • 3-4 garlic/lahsun, chopped
    • 1 inch ginger/adrak, chopped
    whole spices or garam masala:
    • 1 bay leaf (tej patta)
    • 2-3 cloves (laung)
    • 2-3 green cardamom (hari elaichi or choti elaichi)
    • 1-2 black cardamom (badi elaichi)
    • 1 inch cinnamon (dal chini)
    • ½ tsp shah jeera/caraway seeds
    • 2-3 tbsp oil or ghee or butter
    how to make the recipe:
    • Boil onions, cashews, almonds, magaz, ginger and garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
    • Strain the stock and keep aside.
    • Make a paste of the cooked onions, ginger, garlic along with the dry fruits adding 1 or 2 tsp of the strained water.
    • Fry all the whole garam masala or whole spices mentioned in the above list till they release their aroma in the oil.
    • Add the ground onion-dry fruits paste and saute till the oil starts to leave the sides of the paste. add the dry spice powders and stir.
    • Now add the whisked yogurt, stock+water, salt and sugar.
    • Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
    • If using cream, then whisk the cream till smooth and keep aside.
    • Add the 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.
    • Add the kewra (pandan) essence and stir - optional step
    • Garnish shahi paneer with some coriander leaves and serve the shahi paneer with jeera rice or rotis, naan or phulkas.