Shahi paneer recipe ( Restaurant style shahi paneer masala )

Shahi paneer recipe ( Restaurant style shahi paneer masala )

Prep Time 15

Cook Time 35

Additional Time 10

Total Time 1

Course Paneer

Cuisine north indian

Keyword easy shahi paneer recipe, How to make shahi paneer, restaurant style shahi paneer, shahi paneer ki sabji, shahi paneer masala, shahi paneer recipe

Servings

Calories 1893

Author Koushik

This restaurant style shahi paneer recipe is one of the popular paneer recipes in india in which fresh paneer cube cooked in rich,creamy,delicious makhani gravy.

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Ingredients

Ingredients For Shahi Paneer Masala

6 to 7 medium size tomatoes
3 to 4 medium size onions
3 tbsp butter or oil.
1 tbsp ginger-garlic [chopped]
2 green chili sliced
7 to 8 cashew
6 to 7 almond
3 to 4 green cardamom
1/2 tsp salt
1 tsp kashmiri red chili powder
200 to 250 ml water to boil
1 tsp sugar [if tomatoes are tangy]

Other Shahi Paneer Ingredients

3 to 4 tbsp butter
1 inch cinnamon or dalchini
4 to 5 green cardamom or elaichi
1 small size bay leaf or tej patta
4 to 5 cloves or laung
1 tbsp cumin seed
2 green chili [vertically sliced]
1 tsp kashmiri red chili powder
salt to taste
1 tsp coriander powder
250 to 300 gm fresh paneer
2 to 3 tbsp cream
1 tbsp kasuri methi
2 tbsp chopped coriander leaves

Instructions

how to make shahi paneer
At first, for making shahi paneer masala, halved or cubed cut tomatoes and onions.
Now, heat a few tablespoons of oil or butter in a pan.
Then add, chopped ginger-garlic, sliced green chili saute in medium flame until raw smell goes away.
Next, add tomatoes, onions and saute in medium flame for 2 to 3 min.
Also add cashew, almond, cardamom, and mix with them.
Now pour a sufficient amount of water to boil this mixture.
Next, add a pinch of salt, Kashmiri red chili powder and mix everything.
If your tomatoes are a little bit tangy then you can add sugar to balance out the flavor, otherwise, it is not required.
Furthermore, cover the pan with a lid and simmer this mixture for 15 to 20 min.
Next, for preparing smooth puree, cool down the mixture.
Then, pour into a blender to make smooth silky shahi paneer gravy.
Now, for making shahi paneer gravy melt a few tablespoons of butter in a pan on low flame.
Next, saute bay leaf, clove, cardamom, cinnamon, cumin seed and saute in medium flame for up to 1 min.
Also mix chopped ginger-garlic, green chili, and saute in medium flame until the raw smell goes away.
After that pour the smooth tomato-onion puree into the pan.
Now, gently mix the puree in the butter for some time.
Then add coriander powder,kashmiri red chili powder, turmeric, salt, and cook until the gravy becomes thick and butter begins to leave the side of the pan.
Add a dash of water cover the pan and simmer for some time..
Now, mix fresh paneer cube in this butter gravy, mix gently for 1 to 2 min.
Next, add a few tablespoons of cream and gently mix without breaking paneer cube for another 1 min in low flame.
Furthermore, for garnishing shahi paneer sprinkle some freshly chopped coriander leaves and creams on top of the gravy.
Finally, the shahi paneer recipe is completed, now serves hot with your favorite Indian dishes roti, paratha, naan, or any type of rice.

Video

Notes

Shahi Paneer Recipe Note

After adding paneer cube in makhani gravy don't cook them long time unless your paneer becomes hard and chewy.
To make more smooth and silky makhani gravy always uses a strainer after blending from the mixture grinder.
If you are vegan want to make shahi paneer just use coconut cream, vegan butter, and tofu instead of paneer.

Nutrition