Shahi paneer is one of the classic Paneer recipes that is served as a side dish for
Naan ,
Kulcha and roti
/chapathi. Recently I tasted shahi paneer masala in a restaurant. It was so creamy , rich, mildly spiced and sweetish too. I loved it very much with butter naan and got tempted to try at home.The one I had in restaurant was pale orange in color. So I was looking for a recipe that matches the same.I found
Dassana’s recipe was close to the ones I searched. I made small changes as per my family’s taste buds. It came out perfect as I wished👍. Sendhil & Raksha loved it too. We all relished it with
soft chapathi. This gravy can be done with easily available ingredients. Lets see how to make this mildly spiced & creamy Shahi paneer Masala gravy recipe at home with step by step pictures.
Shahi Paneer Recipe - Restaurant style
Shahi paneer recipe - Yummy Side dish for Naan, Kulcha and roti
Cuisine: North Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Paneer - 100 gms
- Salt & water -- as needed
- Kasoori methi - a big pinch
- Fresh cream - 2 tbsp
- Fresh yogurt/curd – 1/4 cup (whisked)
To boil & cook
- Big onion - 2 nos
- Ginger- 2 inch piece
- Garlic - 7-8 cloves
- Cashewnuts - 5nos
- Badam- 3 nos
- Melon seeds - 1 tsp (optional)
To temper
- Refined cooking oil or Butter - 1.5 tbsp
- Cinnamon - 1 inch
- Cloves - 2 nos
- Cardamom - 1 no
- Bayleaf - 1 no
- Red chilli powder - 3/4 tsp
- Dhania powder - 1 tsp
- Garam masala powder - 1/2 tsp
- Sugar - 1/4 tsp
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HOW TO MAKE SHAHI PANEER - METHOD
- Take some water in a bowl and add the chopped onions, ginger, garlic, cashews and badam.Boil well and allow it to cook for 10 minutes till onions cooked nicely. Drain the excess water in a bowl. This is called stock. Grind the onion mixture to a smooth paste adding little water.
Heat oil in a kadai and saute the whole spices. Add the ground onion paste and mix well till it starts to thicken. Add red chilli powder, dhania powder and garam masala powder. Mix well and let the raw smell goes off. Lastly add the whisked curd and some stock. Mix well & let it boil in slow flame for 10-12 minutes.You will get a nice aroma.
- Once the gravy thickens add little more stock and bring it to your desired thickness. Add fresh cream, crushed kasoori methi and soaked paneer. Mix well and switch off the flame. This gravy thickens as time proceeds. So add water or stock accordingly.
Enjoy with roti,kulcha or naan !
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Note
- Add more chilli powder & garam masala powder based on your taste
- Adding melon seeds is optional.
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Enjoy this creamy gravy with roti,naan or kulcha !
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