Shahi Paneer (Cottage Cheese) is one of the best and most glamorous North Indian paneer dishes. Though this dish needs no introduction just writing a few lines for those who are not familiar with it. Essentially Punjabi, Shahi Paneer has become popular owing to its super delectable taste and magnificent color and texture. This dish has a thick, smooth gravy of tomatoes, cashew nuts, fresh cream and different condiments. The beautiful mix of flavors makes this dish unique, the tomatoes give the tanginess the cashew and cream give the richness to the gravy and justify the name ‘Shahi’ given to it. It is a must-feature in any north Indian thali in a restaurant and goes brilliantly with any Indian bread, but you can try it out with jeera rice or pulao too.
It's one of our must-order items in any Punjabi restaurant as we love that typical Punjabi style cooking which the dish needs. But it was an experience making it in my kitchen!! We all were amazed that the same flavor can be recreated at home also, so easily and quickly!! Just try this Restaurant Style Shahi Paneer in your kitchen for once, you will make it again and again….
The way I made it:
- 400 gms Paneer/ cottage cheese
- 4-5 red tomatoes chopped
- 2 onions chopped
- 14-15 cashew nuts
- 2-3 tablespoons fresh cream
- 4 green cardamoms
- 1 inch stick of cinnamon
- 3-4 cloves
- 2-3 tablespoons kasuri methi/dried fenugreek leaves
- 11/2 tsp kashmiri red chili powder
- 1 tsp coriander powder
- 1 -2 tsp sugar
- Salt to taste
- 1 tablespoon butter
- White oil as per requirement
Heat oil in a wok and add the whole garam masalas. When they splutter add the onions. Fry until golden. Add the cashew nuts, sauté. Then add the chopped tomatoes. Stir until they become pulpy.
Now remove the whole thing from fire and cool it. Make a smooth paste in the mixer grinder adding some water.
Melt butter in the wok and add the paste to it. Let it simmer. Add red chili powder, coriander powder, salt and sugar. Mix thoroughly.
Cut the paneer in big cubes and add them to the gravy. Let it simmer.
Add kasuri methi, 1 tablespoon fresh cream and keep stirring for a minute. Switch off the flame.
Top it with the remaining fresh cream and serve with roti/ parantha/jeera rice.