• Nupur Bhattacharya

How to make Restaurant style Shahi Paneer at home/Shahi paneer/Shahi paneer recipe/Easy shahi paneer


A Shahi or “Royal” preparation with tomatoes, cashew nuts, and cream. This curry has a beautiful mild flavor with a silky smooth gravy which makes it one of the most popular vegetarian dishes ordered in restaurants. Let’s make it in your kitchen!


Ingredients

Yield: 4 servings


Paneer…200g, (cut in small pieces)

Onion...1 (medium sized roughly chopped)

Garlic...3 to 4 cloves

Ginger...1/2 inch (roughly chopped)

Cashew nuts...10 to 12

Heavy cream...1/4 cup or 60 ml

Plain unsweetened yogurt... 1/2 cup or 140g

Kasuri methi leaves...1 tbsp.

Green cardamom powder...1/2 tsp.

Turmeric powder...1/4 teaspoon

Kashmiri red chili powder... 1 1/2 teaspoon

Coriander powder... 1 1/2 teaspoon

Butter...2 tablespoons

Cinnamon sticks... 2, 1 inch pieces

Green cardamom...3

Bayleaf...1

Sugar to taste

Salt to taste


Method
  • Add 1 tablespoon oil to a pan set on medium heat

  • Add whole garam masala and stir fry for approximately one minute or till aromatic

  • Add onions, ginger, garlic and stir fry till the onions turn translucent. This should approximately take one minute

  • Add tomatoes, sprinkle some salt and add cashew nuts

  • Give it a quick stir, place the lid on and cook till the tomatoes turn mushy. This should approximately take five minutes Transfer everything to a blender jar, cool it down and blend it thoroughly

  • If the paste is smooth enough proceed to the next step if not, strain the paste to make the gravy smoother

  • Rinse out the jar with half a cup of water and add it in. Mix well and set it aside

  • Add butter to a pan set on low heat

  • Once the butter melts, add Kashmiri red chilli powder and turmeric powder and mix well

  • This gives the gravy a nice color

  • Add the tomato paste in

  • Beat yogurt until smooth and add that in Add coriander powder and mix well

  • Add salt to taste and add some sugar if the tomatoes are very tart

  • Add Paneer pieces, place the lid on and let the gravy simmer for approximately three minutes

  • Crush Kasuri methi leaves in between your palms and add it in

  • Add green cardamom powder and stir well turn off the heat and add heavy cream

This curry tastes good with roti or rice!




Hope you enjoyed this recipe! Let me know!



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