I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
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.
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
Serves six people
- 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
- Wash paneer cubes in warm water. Strain and rinse with cold water. Set aside.
- Heat 1 1/2 teaspoons oil in a pan. Add whole garam masala spices (cardamom, cinnamon stick, peppercorns, and cloves). Saute for 30 seconds.
- 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.
- Throw in cashew nuts. Fry them over low fire till they change color.
- Add chopped tomato. Stir-cook over high fire for 4 to 5 minutes or till the tomatoes become mushy.
- Add coriander powder, kashmiri red chili powder, turmeric powder, and salt. Continue cooking for 2 to 3 minutes.
- 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.
- Heat 1/4 teaspoon oil in a pan. Add butter to it. Throw slit green chilies and julienned ginger. Saute for 1 minute.
- Pour the gravy paste. Stir-cook till it emits a nice aroma (about 1 to 2 minutes). Add sugar.
- 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.
- Check for taste. Add salt and red chili powder if needed. Add chopped coriander on top. Gently mix the curry once.
- 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!