Restaurant style gravies are always welcome in my house and this Shahi Paneer recipe is no exception. This restaurant style shahi paneer is creamy and delicious and it will keep you coming back for more.
This is the last week of BM 25 and for the second day with the theme of cooking from a cookbook, I have chosen to work with a cookbook called Fabulous Flavors (vegetarian).
A little intro about the book; this cookbook was put together by a committee as a fundraising project for EASA’s (External Affairs ministry’s spouses Association) charitable trust.
This cookbook has a collection of recipes that have been developed by generations of EASA’s members. The photography in the book is amazing and that credit goes to Karan Khanna.
This is the only book I have from their collection, but they have mentioned that they have many (about 20) books published so far.
The recipe itself is very simple to make and is loaded with layers of flavors. It is rich gravy and would be perfect when entertaining. The original recipe used paneer without frying. I shallow fried the paneer and used it in the recipe.
Preparation time - 10 mins Cooking time - 30 mins Difficulty level - easy
Ingredients to make Shahi Paneer
- Paneer (Indian cottage cheese) - 500 gms
- Onion - 2 (grated)
- Ginger - 1 inch piece (grated)
- Dry fenugreek leaves (kasoori methi) - 1 tbsp
- Red chili powder - ½ tsp
- Garam masala - ½ tsp
- Green chilies (slit lengthwise) - 2
- Tomato puree (thick) - 1 cup (I used one small time of tomato paste)
- Cashew nut - ¼ cup plus few to garnish
- Fresh cream - ¼ cup (I used heavy cream) plus a little to garnish
- Salt - to taste
- Cilantro - few
- Oil - 3 tbsp
Step by step process
- Cut the paneer into diamond shape pieces about one third inch thick. Heat about 1 tablespoon of oil in a pan and add the paneer pieces. Shallow fry them until they are golden brown. Flip over to the other side and then fry for few seconds. Drain on a paper towel and keep aside.
- Soak cashew nut in warm milk for about 10 minutes and then grind it into smooth paste. Keep aside.
Heat the remaining oil in the same pan and then add the grated onions. Sauté till golden brown.
Now add the fenugreek leaves and grated ginger and fry for 1 to 2 mins.
- Now add the chili powder, garam masala, salt and green chilies.
- Add the tomato puree (or paste) and cream and simmer for 3-4 minutes. Add about ½ a cup of water and simmer for another 5 minutes.
- Now add the fried paneer and mix well. Simmer for 3-4 more mins.
- Garnish the shahi paneer with cashew nuts and/or a swirl of cream and cilantro and serve hot with Naan or parathas!
Other Subzi recipes
- Curried Cabbage Made The West African Way
- Sana Thongba From Manipur - A Simple Paneer Curry
- Jaisalmeri Chana | Black Chickpeas In Yogurt Gravy
- Horse Gram Subzi | Horse Gram Lentil Subzi | Kollu Subzi
Recipe
Equipment
- ▢ bowl
- ▢ pan
- ▢ spatula
Ingredients
- ▢ 500 gms Paneer Indian cottage cheese
- ▢ 2 Onion Grated
- ▢ 1 inch piece Ginger Grated
- ▢ 1 tablespoon Dry fenugreek leaves Kasoori methi
- ▢ ½ teaspoon Red chili powder
- ▢ ½ teaspoon Garam masala
- ▢ 2 Green chilies Slit lengthwise
- ▢ 1 cup Tomato puree Thick (I used one small time of tomato paste)
- ▢ ¼ cup Cashew nut Plus a few to garnish
- ▢ ¼ cup Fresh cream I used heavy cream plus a little to garnish
- ▢ to taste Salte
- ▢ few Cilantro
- ▢ 3 tablespoon Oil
Instructions
- Cut the paneer into diamond shape pieces about one third inch thick. Heat about 1 tablespoon of oil in a pan and add the paneer pieces. Shallow fry them until they are golden brown. Flip over to the other side and then fry for few seconds. Drain on a paper towel and keep aside.
- Soak cashew nut in warm milk for about 10 minutes and then grind it into smooth paste. Keep aside.
- Heat the remaining oil in the same pan and then add the grated onions. Sauté till golden brown.
- Now add the fenugreek leaves and grated ginger and fry for 1 to 2 mins.
- Now add the chili powder, garam masala, salt and green chilies.
- Add the tomato puree (or paste) and cream and simmer for 3-4 minutes. Add about ½ a cup of water and simmer for another 5 minutes.
- Now add the fried paneer and mix well. Simmer for 3-4 more mins.
- Garnish with cashew nuts and/or a swirl of cream and cilantro and serve hot with Naan or parathas!
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Shahi Paneer Recipe | Restaurant style Shahi Paneer
Equipment
- bowl
- pan
- spatula
Ingredients
- 500 gms Paneer Indian cottage cheese
- 2 Onion Grated
- 1 inch piece Ginger Grated
- 1 tablespoon Dry fenugreek leaves Kasoori methi
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- 2 Green chilies Slit lengthwise
- 1 cup Tomato puree Thick (I used one small time of tomato paste)
- ¼ cup Cashew nut Plus a few to garnish
- ¼ cup Fresh cream I used heavy cream plus a little to garnish
- to taste Salte
- few Cilantro
- 3 tablespoon Oil
Instructions
- Cut the paneer into diamond shape pieces about one third inch thick. Heat about 1 tablespoon of oil in a pan and add the paneer pieces. Shallow fry them until they are golden brown. Flip over to the other side and then fry for few seconds. Drain on a paper towel and keep aside.
- Soak cashew nut in warm milk for about 10 minutes and then grind it into smooth paste. Keep aside.
- Heat the remaining oil in the same pan and then add the grated onions. Sauté till golden brown.
- Now add the fenugreek leaves and grated ginger and fry for 1 to 2 mins.
- Now add the chili powder, garam masala, salt and green chilies.
- Add the tomato puree (or paste) and cream and simmer for 3-4 minutes. Add about ½ a cup of water and simmer for another 5 minutes.
- Now add the fried paneer and mix well. Simmer for 3-4 more mins.
- Garnish with cashew nuts and/or a swirl of cream and cilantro and serve hot with Naan or parathas!
