Shahi Paneer is a north Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness it is usually served in parties, dinners and other occasions which require special menu.
This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.
Paneer (Cottage Cheese) - 250 grams (cut in cubes)
Cashew Nut - 7
Makhane (Gorgon/Fox Nut) - 15 (optional)
Onion - 1 large (chopped)
Ginger - 1 inch (finely chopped)
Garlic - 2 cloves (finely chopped)
Tomatoes - 3 (chopped)
Green Chilli - 1 (chopped)
Bay Leaf - 1
Black Pepper - 6
Cloves - 3
Cumin Seeds - ½ teaspoon
Chilli powder - ½ teaspoon
Garam Masala - 3/4 teaspoon
Yogurt - 100 grams
Double Cream - 150 grams
Salt (to taste)
Oil - 4 table spoon
Coriander leaves - small bunch (finely chopped)
- Soak the cashew nuts for 15 minutes and then grind them to a smooth paste. Keep aside.
- Dry fry makhane in a wok for a few minutes, let them cool, and then grind to a smooth powder. Keep aside.
- Add 3 table spoon oil in a kadai, add bay leaf, cumin seeds, black pepper and cloves.
- When oil is hot add onion, saute.
- Add ginger and garlic, and saute for another 1 minute.
- Add tomatoes and green chili, cover it and cook for 5 minute.
- Leave it for 15 minutes to cool, remove bay leaf and grind the rest to smooth puree.
- Add 1 table spoon oil to kadai, once it is hot add the above pureed paste (of onion and tomato).
- Add chilli powder and salt, cook until oil seperates.
- Add makhane and cashew nut paste and cook for 2-3 minutes.
- Add Paneer, cook for a minute.
- Add yogurt, cook for 2 minutes on low flame till oil separates. Keep stirring.
- Cover and keep on low flame and cook for 5-7 minute.
- Add cream.
- Sprinkle garam masala.
- Keep on low flame for 3-4 minutes. Remove from fire.
- Serve hot garnished with coriander leaves.