How To Make Perfect Shahi Paneer | Restaurant Style Shahi Paneer | Shahi Paneer Recipe By Varun
- 5 years ago
Learn how to make Delectable and Royal 'Restaurant Style - Shahi Paneer' with our chef Varun Inamdar
Shahi paneer is a preparation of paneer, indigenous to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi", in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, cream into a curry, with the addition of paneer cubes and a variety of spices. This 'Shahi Paneer' goes best with Lachha Paratha and Butter Naan.
Ingredients for Yellow Gravy:
(Serves 2)
- 2 tbsp Oil
- 1 Bay Leaf
- 1 inch cinnamon stick
- 1 Black Cardamom
- 1 star Anise
- 4 Cloves
- 4 Black Pepper Corns
- 2 Onions(chopped)
- 1 tbsp Ginger, Garlic & Green Chilli Paste
- 200 gms Tomato(chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tbsp Coriander Seed Powder
- Water
Ingredients for Shahi Paneer:
- 2 tbsp Oil
- 2 Green Cardamoms
- 1 tsp Kashmiri Red Chilli Powder
- Yellow Gravy
- 3 tbsp Cream
- 100 gms Curd
- Salt
- 1 tsp Fenugreek Leaves(crushed)
- 1 cup Paneer Cubes
Method:
1. Heat the pan and add oil to it
2. Now, add bay leaf, cinnamon stick, black cardamom, star anise, cloves, black peppercorns, chopped onions
3. Saute it, and now add ginger, garlic and green chilli paste
4. Add chopped tomato, turmeric powder, garam masala, coriander seed powder and mix it well
5. Now, add water to the mix; Cover it and allow it to simmer for around 20-30 minutes
6. Once the tomatoes become soft and mushy, take the lid off and remove the big whole spices, except peppercorns and cloves
7. Next step is, to grind this into a thin paste, and that paste needs to be strained into a finer paste
8. Now heat a pan on a high flame, and add oil to this
9. Once the oil is heated, add green cardamom and Kashmiri red chilli powder
10. Increase the flame and allow the chilli to begin cooking
11. Now add in the yellow gravy and stir it well
12. Add cream, curd; mix it well and then add salt, crushed fenugreek leaves, paneer cubes
13. Mix it and allow it to simmer over a medium flame for 2 minutes
14. Take it out in a serving bowl and top it with a tsp of cream
Shahi paneer is a preparation of paneer, indigenous to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi", in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, cream into a curry, with the addition of paneer cubes and a variety of spices. This 'Shahi Paneer' goes best with Lachha Paratha and Butter Naan.
Ingredients for Yellow Gravy:
(Serves 2)
- 2 tbsp Oil
- 1 Bay Leaf
- 1 inch cinnamon stick
- 1 Black Cardamom
- 1 star Anise
- 4 Cloves
- 4 Black Pepper Corns
- 2 Onions(chopped)
- 1 tbsp Ginger, Garlic & Green Chilli Paste
- 200 gms Tomato(chopped)
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tbsp Coriander Seed Powder
- Water
Ingredients for Shahi Paneer:
- 2 tbsp Oil
- 2 Green Cardamoms
- 1 tsp Kashmiri Red Chilli Powder
- Yellow Gravy
- 3 tbsp Cream
- 100 gms Curd
- Salt
- 1 tsp Fenugreek Leaves(crushed)
- 1 cup Paneer Cubes
Method:
1. Heat the pan and add oil to it
2. Now, add bay leaf, cinnamon stick, black cardamom, star anise, cloves, black peppercorns, chopped onions
3. Saute it, and now add ginger, garlic and green chilli paste
4. Add chopped tomato, turmeric powder, garam masala, coriander seed powder and mix it well
5. Now, add water to the mix; Cover it and allow it to simmer for around 20-30 minutes
6. Once the tomatoes become soft and mushy, take the lid off and remove the big whole spices, except peppercorns and cloves
7. Next step is, to grind this into a thin paste, and that paste needs to be strained into a finer paste
8. Now heat a pan on a high flame, and add oil to this
9. Once the oil is heated, add green cardamom and Kashmiri red chilli powder
10. Increase the flame and allow the chilli to begin cooking
11. Now add in the yellow gravy and stir it well
12. Add cream, curd; mix it well and then add salt, crushed fenugreek leaves, paneer cubes
13. Mix it and allow it to simmer over a medium flame for 2 minutes
14. Take it out in a serving bowl and top it with a tsp of cream