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Healthy Side Dish: Shahi Paneer Recipe

I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.

Shahi paneer

Shahi paneer

Shahi Paneer

Shahi paneer is a rich and delicious gravy curry that can be served with roti, parata, chapati, or any kind of flatbread.

This side dish originated as a royal curry. Cashew nuts and fresh cream give this dish its rich flavor, and today, it is a popular side dish that served in restaurants. Making this curry is easy; let me show you how.

Prep timeCook timeReady inYields

20 min

20 min

40 min

Serves six people

Ingredients

  • 200 grams paneer, cut in small cubes
  • 5 cloves
  • 1/2-inch stick cinnamon
  • 6 to 7 peppercorns
  • 4 to 5 green cardamom
  • 1/2 cup onion, chopped
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon coriander powder
  • 10 to 12 cashew nuts
  • 2 cups tomato, chopped
  • 1 teaspoon ginger-garlic paste, or a mix of finely chopped ginger and garlic
  • 1 tablespoon butter
  • 1/8 teaspoon turmeric powder
  • 2 tablespoons oil
  • 2 green chilies, slit lengthwise
  • 1/2 cup fresh cream
  • 1 tablespoon ginger, julienned
  • 2 tablespoons coriander leaves, chopped
  • 3/4 teaspoon salt, or as per taste
  • 1/4 teaspoon sugar

Instructions

  1. Wash paneer cubes in warm water. Strain and rinse with cold water. Set aside.
  2. Heat 1 1/2 teaspoons oil in a pan. Add whole garam masala spices (cardamom, cinnamon stick, peppercorns, and cloves). Saute for 30 seconds.
  3. Add chopped onion, finely chopped ginger, and garlic. Saute over medium-high flame till they emit a fine aroma. If you want to add ginger-garlic paste, you add it now.
  4. Throw in cashew nuts. Fry them over low fire till they change color.
  5. Add chopped tomato. Stir-cook over high fire for 4 to 5 minutes or till the tomatoes become mushy.
  6. Add coriander powder, kashmiri red chili powder, turmeric powder, and salt. Continue cooking for 2 to 3 minutes.
  7. Turn off the fire. Transfer the contents to a mixer or blender. Finely grind to get a paste. Strain to remove the fibrous contents. Collect the paste in a bowl.
  8. Heat 1/4 teaspoon oil in a pan. Add butter to it. Throw slit green chilies and julienned ginger. Saute for 1 minute.
  9. Pour the gravy paste. Stir-cook till it emits a nice aroma (about 1 to 2 minutes). Add sugar.
  10. Pour fresh cream into the pan. Mix well. Add paneer cubes. Blend the gravy with the paneer. You can now add 1/2 teaspoon kasuri methi powder for added flavor. (I didn't use it when I prepared this recipe.) If the gravy is too thick, add some water.
  11. Check for taste. Add salt and red chili powder if needed. Add chopped coriander on top. Gently mix the curry once.
  12. The shahi paneer is ready to serve. Serve it hot with roti, chapati, parata, or with any type of flatbread. Dunk the bread into the curry and enjoy the taste!

Comments

ShailaSheshadri (author) from Bengaluru on May 23, 2017:

Thank you. I will try to write on it as early as possible.

Lena Durante from San Francisco Bay Area on May 23, 2017:

Thank you so much, Shaila! I knew you were the right person to ask. It sounds simple, but I will wait for your article before I try it myself!

ShailaSheshadri (author) from Bengaluru on May 22, 2017:

Thanks.

Making paneer at home is easy. Boil milk and curdle it by adding lemon juice, when the milk is boiling hot. Turn off the fire. Mix it well. Milk solids and water separates. Pour the mix on a muslin cloth or any thin porous cloth to strain the water.

Squeez the entire water. You will get white milk solid. Press it along with the cloth and keep on a plate with a hole, so that the remaining water flows down. Keep heavy weight on the milk solid. After half an hour you will get a slab of paneer. You can now cut them into cubes.

Just I explained it for you. I will write this article soon.

Lena Durante from San Francisco Bay Area on May 22, 2017:

I think I've said before how much I love paneer, but they don't sell it in my local store. Do you ever make it from scratch? I think I'd like to try, and I wondered if you had a recipe for it already published.