Shahi Paneer is one of the most popular and a renowned mainstay dish in the Indian Cuisine, enjoyed especially in Northern part of the country. Shahi, which literally means ‘Royal’, signifies the royal touch given to this authentic recipe and the majestic feeling it brings to people savoring it.
It is an extremely popular dish and can easily be found in all restaurants, hotels as well as roadside eateries throughout the country. If you want to learn to cook this wonderful vegetarian recipe in the most authentic manner, read on to find the recipe along with all ingredients required to prepare it at home.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4 – 5
Cottage Cheese (Paneer) – 250 grams
Tomatoes, chopped – 3
Onions, chopped – 1
Cashew nut paste – 2 tablespoons
Ginger-garlic paste – 1 ½ teaspoons
Chili Paste – 1 teaspoon
Tomato Puree – 1 teaspoon
Garam Masala – ½ teaspoon
Salt – As per taste
Chili powder – ½ teaspoon
Cochineal – A pinch
Turmeric powder – ½ teaspoon
Coriander Powder – 1 teaspoon
Oil, For deep frying – 2 tablespoons
Coriander, chopped – 1 teaspoon
1. Heat 2 tablespoons of oil in a wide and thick bottomed pan. Once the oil heats up, add the chopped onions and sauté it well till it becomes golden brown in color.
2. Add ginger-garlic paste and chili paste, and stir well. Sauté this mixture till it turn brown and the raw smell goes away.
3. Once cooked, add chopped tomatoes and sauté it for another 6 – 8 minutes till the tomatoes become soft and pulpy.
4. Turn off the heat and let the cooked gravy cool down to room temperature.
5. Once cooled, pour the mixture into a blender and blend till you get a smooth puree.
6. After this, again heat up a wok or Kadhai and transfer the puree into it. Add half a cup of water to the puree and allow it to boil. Once it starts boiling, bring down the flame and let it simmer on slow flame for few minutes.
7. In another pan, heat 2 tablespoons of oil and deep fry the pieces of paneer or cottage cheese, making sure that it doesn’t get too brown. Bring them out of the oil and keep aside for later use.
8. In the simmering gravy, add all the dry masalas including Garam Masala, Chili powder, Cochineal, Turmeric powder, and Coriander Powder, along with salt and mix well.
9. Once the masalas are cooked and oil starts floating on top, add cashewnut paste and mix well with the gravy. Allow it to cook on low flame for few minutes till the gravy becomes thick.
10. After this add the fried pieces of paneer to it and heat the gravy up.
11. Right before serving, sprinkle coriander leaves on top. You can also garnish the gravy with some cream.
Shahi Paneer is an Indian main-course or side dish which can be served along with any Indian Rice preparation, or with Bread, Nan, or Roti.