Shahi Paneer Recipe

Rating 5.0
| 1
| Published on March 11, 2024
This creamy shahi paneer is a classic vegetarian Indian gravy-based dish. Perfectly balanced with spice and mild sweetness, it can be paired with your favorite Indian flatbreads like naan, tandoori roti or even with rice.
Utensils Dinner
Globe Indian
27
ingredients
13
steps
80
minutes
India-born Chef Ekta made her way to Canada in an ongoing culinary adventure. She's built a career in food, working at reputable bakeries and cafГ©s in the Toronto area. She has also partnered with luxury brands, hosting workshops and pop-ups in India, and has shared her talents at Toronto farmers' markets. After perfecting her baking sessions for in-person and virtual settings, Chef Ekta has expanded her audience to include a new wave of home chefs.

Ingredients

Servings:
2
For the Base Gravy
1 tsp
oil
1 tbsp
ghee or butter
1 tsp
cumin seeds
1
bay leaf
1
inch whole cinnamon
2
whole green cardamom
2-3
cloves
3-4
black peppercorns
1
dried red chilli
1 tsp
ginger garlic paste
1
medium onion, roughly chopped, see notes 2
2
medium tomatoes, roughly chopped, see notes 2
20-22
raw cashews
1 tsp
salt
1/2 cup(s)
water
For the Sahi Paneer
375 g
cubed paneer
2 tbsp
ghee, butter or oil
1 tsp
ginger garlic paste
1 tsp
red chili powder
1/2 tsp
turmeric powder
1 tsp
coriander powder
1/2 tsp
honey or sugar
1/2 tsp
garam masala
1 tsp
kasuri methi (crushed fenugreek leaves)
1/2 tsp
crushed dried mint leaves
1/4 cup(s)
chopped fresh coriander leaves
1/4 cup(s)
whole milk cream
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Directions 13 steps | 80 Minutes

Step 1

Prepare the base gravy. On a medium-high flame, set a 10-inch shallow pan. Add oil and butter to it. Once the oil starts to heat up, add all the cumin seeds, bay leaf, cinnamon, cardamom, cloves and black peppercorns. Sauté for 1-2 minutes to release their aroma. 

Shahi Paneer Recipe: Prepare the base gravy.
Step 2

Add the dried red chile, ginger garlic paste and roughly chopped onion. Stir well and cook for 3-4 minutes until there is no raw smell of onions and they have become translucent.

Shahi Paneer Recipe: Add the dried red chile, ginger garlic paste and roughly chopped onion.
Step 3

Stir in the roughly chopped tomatoes and raw cashews. Allow them to cook for 2-3 minutes. 

Shahi Paneer Recipe: Stir in the roughly chopped tomatoes and raw cashews.
Step 4

Stir in the salt and water. and continue cooking for about 8-10 mins until both tomatoes and cashews have softened up. 

Shahi Paneer Recipe: Stir in the salt and water.
Step 5

Discard the bay leaf and allow the mixture to cool down for 10-15 minutes.

Shahi Paneer Recipe: Discard the bay leaf and allow the mixture to cool down for 10-15 minutes.
Step 6

While the gravy cools down, soften the paneer. Soak the cubed paneer in warm water and keep it aside.

Shahi Paneer Recipe: While the gravy cools down, soften the paneer.
Step 7

Transfer the mixture to a blender and blend until smooth.

Shahi Paneer Recipe: Transfer the mixture to a blender and blend until smooth.
Step 8

Once blended, strain the base gravy in batches using a sieve to achieve a fine and smooth texture and remove any whole spices that were not properly blended. Set aside.

Shahi Paneer Recipe: Once blended, strain the base gravy in batches using a sieve to achieve a fine and smooth texture and remove any whole spices that were not properly blended.
Step 9

Prepare the sahi paneer. In the same shallow pan used for the base gravy, add ghee (or butter or oil) to the pan and set it to medium-high heat. Once hot, add the ginger-garlic paste, red chili powder, turmeric powder and coriander powder. Cook for only a few seconds to avoid burning the spices. Be quick with this step. 

Shahi Paneer Recipe: Prepare the sahi paneer.
Step 10

Add the base gravy to the pan. Mix well and reduce the flame to medium-low. If the gravy is too thick, you can adjust it to your desired preference by adding hot water at this stage. Let it cook for 7-8 minutes until the gravy has thickened and is creamy in texture.  

Shahi Paneer Recipe: Add the base gravy to the pan.
Step 11

Drain the water from the soaked paneer. Add only the cubed paneer to the cooking pan. Gently stir to coat the paneer cubes with the gravy. 

Shahi Paneer Recipe: Drain the water from the soaked paneer.
Step 12

Add the honey (or sugar), garam masala, kasuri methi, crushed mint leaves, and chopped fresh coriander leaves. Add half of the cream in this step. Stir gently until well mixed. Check for seasoning and adjust salt, if needed. Cook for 1-2 mins. Turn off the flame.

Shahi Paneer Recipe: Add the honey (or sugar), garam masala, kasuri methi, crushed mint leaves, and chopped fresh coriander leaves.
Step 13

Drizzle remaining fresh cream as garnish. Enjoy with hot rotis, naan or any other Indian flatbread of your choice. 

Shahi Paneer Recipe: Drizzle remaining fresh cream as garnish.

Notes:

  1. The 1:2 proportion of onion and tomato makes the shahi paneer gravy unique and different from other paneer-based Indian gravies.

Nutrition Per Serving
View All
CALORIES
740
FAT
55.3 g
PROTEIN
31.1 g
CARBS
37.3 g
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Carmela G.

Carmela

Cozymeal Team Member

11 Mar 2024

A perfectly balanced vegetarian meal. A must-try to all veggie lovers.

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