Shahi Paneer

True to its name, shahi paneer is a royal dish that you often get to see in the menus of parties or get togethers. The term ‘shahi’ means ‘royal’. With dollops of butter, cream and cashews, the gravy is not just rich and creamy, but delicious too. A simple recipe, that is also easier to make at home, shahi paneer tastes great with roti, rumali roti, nan, parathas and rice as well.

In stark contrast to paneer butter masala, shahi paneer is slightly on the sweeter side. Cooked in a thick tomato puree laced with spices, this exotic Indian recipe is perfect for a special dinner at home, and great for a meal when you are in a mood to indulge!

Health Benefits of Shahi Paneer

Paneer is an exceptional source of protein is a known fact. Paneer is also a rich source of magnesium which helps in maintaining optimum blood sugar levels.

Insulated airtight containers will keep your shahi paneer piping hot and fresh, the way it’s meant to be so you can have a hearty meal away from home, wherever you are.

Ingredients

onions, chopped: 3

tomatoes, chopped: 4

garlic cloves: 7-8

ginger: 1-inch

turmeric powder: 1 tsp

cashews: 10- 12

shahi jeera: 2 tsp

chilli powder: 2 tsp

paneer: 250 g

butter: 100 g

salt: 1 tsp

cream: ½ cup

coriander, chopped: 1 cup

condensed milk: 1 tbsp

water: 1 cup

Oil, for frying

almonds: 6 -7

cinnamon stick: 1

star anise: 1

cloves: 3-4

black cardamom: 2

green cardamom: 2

How To Make Shahi Paneer

How To Make Shahi Paneer

1. To a pan, add oil and heat.
2. Add chopped onions and fry till they turn slightly golden.

3. Add tomatoes and cook for 2 to 3 minutes.
4. Add cashews, almonds, garlic, ginger, salt, Shahi jeera, and butter.

6. Add 1 cup water and mix well.

7. Add the whole spices and cook for 4-5 minutes.

8. Blend the mixture to a smooth paste.
   Tip: Remove the whole spices from the mixture before you blend. Spices have a very strong taste and flavor if blended, which might over power this light gravy.

9. In the pan, add butter, chilli powder, turmeric powder, coriander leaves and paneer. Mix well and let it simmer on low flame
   Tip: To make the paneer cubes soft, add them to bowl of warm water and keep them immersed for just 5 minutes.

10. Add the blended paste to the pan, and add some water to it.

11. Add condensed milk and salt as per taste and cook for 10 mins by covering the pan with a lid.

12. Add cream and cook for another 2 minutes.

13. Garnish with cream, cashews and coriander.
14. Serve warm and enjoy.

Did You Know?

Although referred to as cottage cheese, unlike cheese, paneer doesn’t melt.