Happy's Cook

Monday, July 17, 2017

Shahi Paneer Recipe | How to make restaurant style Shahi Paneer | Paneer Recipes

Shahi Paneer is a royal and delicious gravy made out of paneer. I tried it for the first time in "The Spice Room" restaurant located in Darling Harbour, Sydney. It was so tasty and I wanted to try it at home. Over the next weekend, I tried it following this recipe and it turned out super awesome. It goes very well with Naan, Roti, Poori and any Pulao. Let us move on to the recipe and check out my already posted Paneer recipes as well:

Paneer -  200 grams 
Curd - 1/2 Cup 
Red Chilli Powder - 1/2 tsp 
Coriander Powder - 1/2 tsp 
Turmeric powder - 1/2 tsp 
Garam Masala - 1/2 tsp 
Salt - as required 
For the Masala Paste: 
Onion - 1
Cashew Nuts - 10 to 15 
Ginger - 1 inch piece  
Garlic - 3 cloves 
Green Chilli - 2
To Temper: 
Oil/Ghee/Butter - 2 tbsp 
Bay leaf - 1 
Cinnamon stick - 1 inch piece 
Cloves - 3 
Cardamom - 2 
Star anise - 1
Shahi Jeera - 1/2 tsp(Optional)
1. Get ready with the paneer cubes.(see notes). Chop the onion roughly and peel the ginger, garlic. Boil the onion, cashew nuts, ginger, garlic and green chilli in 1.5 cups of water for 10 mins.
2. Strain the stock and reserve it for later. Then grind the strained items into a smooth paste. In a pan, temper it with the items under 'To Temper'.
3. Now, add the ground onion paste and cook for few mins. Then add the turmeric, chilli, coriander and garam masala powders. Mix it all together and cook until the raw smell of the powders leaves.
4. Now add the strained stock, whisked curd, required water and salt. Stir it well and simmer it for 10 - 12 mins. Add the cubed paneer and mix it once.
5. Allow the paneer to cook for 3 to 4 mins and garnish with chopped coriander leaves. Switch off the flame.
The yummy and rich paneer gravy is ready. I served it with Poori.
Points to remember:
  • If your paneer is in the freezer then thaw it. I remove it from the freezer and keep it refrigerated overnight to fry it the next day. To thaw it quickly, you can soak the paneer in hot water for 20 minutes
  • You can add 10 almonds, along with the cashew nuts for more rich gravy.
  • The authentic gravy is in yellow colour. Hence use less chilli powder and spiciness can be adjusted with the green chilli used.
  • Finally, before switching off the flame add a tblsp of cream for richness and it is purely optional.
Warm Regards,
Happy's Cook - Divya


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