Shahi Paneer Recipe

Shahi paneer, as the name suggests a royal paneer dish prepared from cashewnuts, saffron, cream, yogurt and paneer; cooked in a traditional way. The feature that distinguishes this recipe from its other counterpart paneer recipes (paneer tawa masala, paneer jalfrezi, kadhai paneer etc.), is its rich creamier texture combined with distinct flavour of saffron. Since it has mild gravy, hence it is loved by children as well.

So what are you waiting for?? Try out this royal and delicious north Indian curry and serve it with naan or peas pulao.

Basic Information:

• Preparation time: 30mins
• Cooking time: 20 mins
• Total time: 50 mins
• Serves: 2 – 3

Ingredient List:

Ingredients	Quantity	Form	Comment
Paneer	250 gm	Cubes
Onions (Medium)	2.5	Medium chopped
Ginger	1 inch	Finely grated
Garlic cloves	5	Finely grated
Green chilli	2	Slit	Can be modified as per taste
Yogurt	1 cup	Whisked	Use fresh full cream yogurt
Fresh cream	3/4 cup
Cashew (Kaju)	15	Whole, Soaked	Paste reqiuired
Green cardamom (Elaichi)	2 – 3	Finely powdered	If using powdered form of elaichi, quantity will be 1/4 tsp
Black pepper (Kali mirch)	5	Whole
Bay leaf (Medium)	1
Cloves (Laung)	3	Whole
Cinnamon (Dalchini)	1 inch	Whole
Garam masala powder	1/2 tsp
Saffron (Kesar)	A pinch		Approximately 7-10 strands
Oil	1.5 tbsp
Salt			As per taste

Tips:

• Before you start check the form in which all the ingredients are used in the recipe. Check column third of ingredient list section. Also, check the ingredient pic in case of any confusion related to shape and size of the ingredient.
• Use fresh, full cream yogurt for the recipe. Sour or low-fat milk yogurt will split and won’t give creamier texture to the gravy.

Pre-preparation:

• Whisk the yogurt till smooth. Keep aside.
• Add saffron to 1 tbsp milk and keep aside.
• If you are using homemade cream (malai), whisk it till smooth.
• Soak cashewnut in warm water for some time (15-20 mins). Grind it into a smooth paste.
• Boil onions in half cup of water. Keep it aside for cooling. Grind it into a smooth paste.

Steps to follow:

1. Heat oil in a kadhai and add black pepper, cinnamon, bay leaf, cloves to it. Sauté till fragrant.
2. Add onion paste, green chillies and sauté for 2 mins on medium flame. (Sauté till oil starts to leave the sides of the paste, but it should not get browned)

3. Add grated ginger, grated garlic and sauté for 2 mins or till its raw smell fades away.
4. Add cashew paste and sauté for 2-3 mins on medium flame.
5. Add yogurt and sauté for 4-5 mins on medium flame. The water from yogurt should be absorbed.
6. Add cream, garam masala powder, saffron milk, salt and mix well.
7. Add paneer and sprinkle green cardamom powder. Simmer for few mins.
8. Garnish shahi paneer with saffron strands and coriander leaves.

Serving suggestions:

Shahi paneer goes well with breads (naan, tandoori roti, kulcha etc.) as well as rice recipes (jeera rice, steamed rice, matar pulao etc.)