Shahi Paneer
Rich, luxurious, and flavourful are the words that come to mind when we think of authentic creamy Shahi paneer. Shahi paneer or chhena rajwadi is a preparation of paneer or chhena, consisting of thick gravy of tomatoes, fresh cream, and Indian spices and condiments. Velvety smooth and silky sauce, soft cubes of paneer, and a tonne of flavor make this dish truly a royal one. Originally, Shahi Paneer is a Mughlai-style paneer dish and has a vibrant texture. It is made without tomatoes and has white gravy with some extra sweetness. But today I'm making the Punjabi or North Indian version. Serve it with some butter naan, garlic naan, or rice for a flavourful, finger-licking, and wholesome meal.
INGREDIENTS:
- For Onion Tomato Puree:
- Ghee - 1 tbsp
- Cumin seeds - 1 tsp
- Cinnamon - 1 inch
- Cloves - 2
- Green cardamom - 2
- Black cardamom - 1
- Bay leaf - 1
- Green chili - 2
- Ginger (cut into cubes) - 1 inch
- Garlic (roughly chopped) – 3-4
- Onion (cut into quarters) - 2 medium
- Cashew nuts (soaked) – 10-12
- Tomato (cut into quarters) – 4 medium
- Salt – 2 tsp or as required
- Turmeric - ¼ tsp
OTHER INGREDIENTS:
- Butter - 2 tbsp
- Kashmiri red chili powder - 1 tbsp
- Coriander powder - 1 tsp
- Prepared Puree
- Paneer, (cubed) - 250 gms
- Cream - ¼ cup
- Kasoori methi, (crushed) - 1 tsp
PREPARATION:
- In a kadhai, add ghee and add all the spices, followed by ginger, garlic and green chillies. saute for 1-2 minutes on low to medium flame.
- Now add cashew nuts, onions and saute. Do not over-fry them and keep them translucence.
- Add salt, turmeric, and tomatoes. Mix and saute for 2-3 minutes. Now add ½ cup water; cover and cook on low flame for 10-15 minutes. Stir once again and allow it to cool down.
PROCESS:
- Now transfer this mixture into a blender and blend until fine and smooth texture.
- Now pass the prepared curry from the strainer to get that silky and smooth texture.
- Now heat some butter in a non-stick pan and add coriander powder and kashmiri red chilli powder. Saute for a minute and add previously prepared curry.
- Stir for a while and add paneer cubes to the curry. Add cream and sprinkle some kasoori methi powder.
- Mix well and cook for another 2-3 minutes on low flame.
- Before serving garnish with cream and sprinkle cardamom powder (optional).
- Shahi Paneer is ready to serve. Enjoy this with your favorite naan!
CONCLUSION:
Shahi paneer is prepared by emulsifying cashew nuts, clarified butter, fresh cream, and tomatoes, into a smooth curry, with paneer cubes and a variety of Indian spices and condiments. It is mainly eaten with classic and traditional Indian flatbreads like tandoori roti or tawa roti, rice, and bread.