Shahi means royal. Shahi dishes were introduced in the royal kitchen during mughal period.
Shahi paneer is one of the most popular Indian dishes. It is a classical north indian or punjabi curry, where paneer is cooked in a rich and creamy gravy with onions, spices, yogurt(dahi), and of course paneer in dry fruit sauce. This curry is more creamy and sweet in taste as compare to other traditional paneer based curries, due to the use of dry fruits. It is an ideal gravy based curry is liked by a large number of people, specially Punjabi people and widely available in Indian restaurants. This dish is not everyday thing. There is no one who eat Shahi paneer daily. It was made on some special events like birhday, festivals, or any other occasion of god.
So, it is very special dish and need to be cook properly.
Many people make shahi paneer with tomatoes. But it is not the proper way as it is a dish of mughal period and tomatoes were not available at that time. And the mixture of yogurt(dahi) and tomatoes will make very tangy taste.
If you want to make paneer with tomatoes then try another recipe Paneer Butter Masala.
- Always use fresh ingredients, specially yogurt(dahi). And one more thing do not use sour flavored yogurt(dahi). Use sweet flavored yogurt(dahi). It will help you to get good flavor.
- Use paneer of good quality. After all its the main ingredient. Before using paneer into the recipe immerse paneer in warm water for 15 minutes and the draint them to use. if you do that, It will best for you
- Depending upon your choice, you can change the color of the gravy. If you want to make white gravy, then add green chilies. If you want to make little colorful gravy, then add red chili powder.
- Always use spices of good quality and good quantity. Because these will enhance the aroma of the gravy.
- In restaurants, they add kewra water to increase the aroma. But it fully depends upon you, If you ant then you can add it, or if you do not want then, you can skip it.
- Rating: 4/5
- Preparing Time: 10 m
- Cooking Time: 25 m
- Total Time: 35 m
Ingredients For Preparing Shahi Paneer
- Ghee 2 tablespoons
- 2 medium onion, cubed
- Ginger-garlic paste 1 teaspoon
- Cumin (jeera) 1 teaspoon
- Turmeric 1/8 teaspoon
- Kashmiri red chilli powder 1/2 teaspoon(optional)
- 2 tomatoes cubed (optional)
- 2 cup cubed or triangle paneer (250 gram)
- Water as needed.
- Salt to taste or 4-5 teaspoon
- Cream 3 tablespoon(optional)
- 1/2 cup yogurt(sweet yogurt)
- 1 teaspoon garam masala.
- 1 pinch saffron(optional)
- 3 to 4 drops of kewra water (optional)
- 2 to 3 cloves
- 1 to 2 inch cinnamon
- Cashew nuts 12
- Almonds (badam) 8
- Green cardamoms(elaichi) 2 to 3
- 2 green chili slit
Process of making Shahi Paneer
- To make shahi paneer at first, Heat 1 tablespoon ghee or oil in a pan over medium heat.
- Add cashews, green cardamoms, and almonds. Let them little golden
- Now add cubed onions, green chili. Fry again for 5 minutes
- (As tomato is an optional item. So, if you are using tomato, add it now)
- Add little water and cook. Let the mixture little pulpy.
- Let it completely cool, blend it with little water and turn it into a smooth paste.
- You can add raw paneer into the gravy later, or you can now fry paneers lightly in ghee. And if you fry the paneer, then to make the paneers soft keep the fried paneer in hot water immersed for about 15 minutes.
- Now, in the same pan, heat 1 tablespoon ghee. And add cumin, cloves, cinnamon. Saute and let them turn fragrant.
- After this add ginger-garlic paste and fry for a minute, let the raw smell go out.
- After this add onion, cashew paste, chili powder, garam masala, turmeric and salt. And then fry all of them together for 5 minutes
- After this, in a separate bowl with the help of a fork, beat the curd well in a separate bowl and add it in the pan. Set the flame in low. Mix it well and let it cook for about 5 minutes.
- After doing the above steps add little water and add a pinch of saffron and cook. Let it thicken.
- Now taste the gravy and add if something is required.
- Now the last step. If you are using raw paneer then add and cook for about two minutes. But if you are using paneer fried in ghee then you do not need to cook after adding.
- Now add kewra water and cream (if you are using)
- Your shahi paneer is ready. Transfer it in a bowl from the pan and garnish with extra cream.
- You can serve delicious shahi paneer with butter naan, Wheat chapati(roti) jeera rice, plain rice.
- Tomatoes were not available during mughal period. Though now in some restaurants use tomatoes, but if you want to make authentic shahi paneer, then do not use tomatoes.
- You must not add sour yogurt. Always use sweet yogurt.
- Calories: 391 kcal
- Fat:30 g
- Carbohydrate:49 g
- Cholesterol:70 mg
- Sugar: 3 g
- Fiber:7 g
- Protein:22 g