Shahi Paneer is a popular north Indian dish which is rich and creamy. Shahi paneer is served with any Indian bread such as naan, roti or with white rice, pulao.
- 1 cup – Paneer cubes (10 –12 pieces) ( I used homemade paneer)
- 2 nos – Tomato (medium sized,chopped finely)
- 1 no - Green chili
- 1/4 inch – Ginger
- 1/4 tsp – Turmeric powder
- 1/4 tsp - Red chili powder (as needed)
- 1/2 tsp – Kashmiri red chilli powder / paprika
- 1 tbsp - Coriander powder
- 1/4 tsp - Garam masala powder
- 1 tsp – Sugar
- 11/2 tbsp – Yogurt / Curd (beaten)
- 12 nos - Cashew nuts
- 2 tbsp – Coriander leaves for garnishing (chopped)
- Salt to taste
- 1 tbsp - oil
- 1/4 tsp - cumin seeds
- 1 no – Bay leaf
- 1 pinch – Asafoetida
- Grind cashew nuts in a mixer grinder to a fine powder, set aside. Again grind tomatoes, green chillies and ginger to a puree. Set aside.
- Heat oil in a pan, shallow fry cubed paneer until slightly golden brown color and set aside.
- In the same pan, season with items given for seasoning. Then add pureed tomato mixture along with red chilli powder, turmeric powder, kashmiri red chilli powder, coriander powder and saute until raw smell goes or oil separates.
- Add sugar, cashew powder and yogurt. Cook for another 1 minute then add 1 cup of water and salt, bring to boil.
- Add paneer, cover with lid and cook for 4 to 5 minutes over medium flame till you get gravy like consistency. Switch off the stove, then add garam masala powder and chopped coriander leaves. Mix it gently, cover with lid and let it sit for a couple of minutes. Shahi paneer tastes good if it is served hot.
- You can also grind cashew nuts along with yogurt to a smooth paste and then add it to the gravy.
- I used homemade paneer in this recipe which gave freshness to the dish.