Shahi Paneer is most popular Indian vegetarian dish . No vegetarian party is complete without Paneer (Cottage Cheese) preparation, and Shahi Paneer is the most popular among them. I am posting this recipe on the special request from a lovely lady Subha. A new entrant in our family, she is trying her hands in kitchen and is very enthusiastic to try on new recipes.
Subha….this recipe is dedicated to you. Shahi Paneer recipe is one of the easiest Paneer recipes that can be made with minimal effort and time. Just to have all the ingredients handy.
Key ingredients of this recipe are Paneer, Tomato puree, cream nut paste. Inclusion of nut paste makes it shahi or Royal . Char maguz alon gwith cashew paste is used for this dish. Char muguz includes, dried seeds of Cucumber, Melons, pumpkin. I usually add sunflower seeds, sesame seeds and poppy seeds as well along with cashew. This paste balance the tangy taste of tomato and makes the dish naturally sweet. If you do not have the magaz, don’t worry just use cashew paste. Further, instead of packet cream. I prefer using fresh malai which is mostly available in every Indian household.
Lets cook this Royal dish.
- Paneer 200gm cut in cubes.
- Fresh cream of thick malai (taken off from full cream milk at home)- 4 tblspn
- Char maguz and cashew paste – 4 tbspn
- Fresh tomato puree 1 cup
- Shahi Garam masala powder– 1 tspm
- Green cardamom- 2 little beaten
- Cloves – 2
- Cinnamon – 1”
- Cumin seeds ½ tspn
- Dry whole red chili -1
- Bay leaf -1
- Cumin powder 1/4th tspn
- Coriander powder – 1 tspn
- Kashmiri Red chili powder- 1 tspn
- Turmeric powder(optional)- 1 tspn
- Butter – 1 tblspn
- Refined oil – 1 tblspn
- Sugar – ½ tspn (optional)
- Salt 1 tspn (to taste)
- Cashew nuts, chopped coriander & 1 tspn cream for garnishing
For making maguz paste soak all the seeds and cashew in water for 15 mins. Strain water and make a smooth paste. Keep aside.
Heat pan and add oil. Put green cardamom cinnamon and cloves. Stir till lightly brown and aromatic. Add cumin seeds & whole red chili.
Do not burn. Add pureed tomato. Fry till oil starts separating.
Add coriander, cumin, turmeric and red chili powder along with ginger paste and shahi garam masala powder.
Keep stirring for 1 min then add butter. Stir till its melts.
Add the maguz paste and keep stirring for 2 mins so that its get fried nicely.
Add cream and keep stirring so that it does not curdle.
Add salt and mix up the masala nicely.
Add water of required consistency approx 2 cups.
Simmer the flame and add paneer cubes.
Check seasoning. If you find it in tangier side , may add little sugar. It is totally optional. Cook it covered in medium flame for 3-4 mins. Till it turns to a thick gravy.
Shahi paneer is ready to serve.
Garnish it with cashew nuts, cream and chopped coriander.
Goes best with Pulao, Naan, Roti & Paratha.