Shahi Paneer is a popular North Indian Gravy originated from the century of Mughal’s. Today it’s the most common recipe which could be found in any restaurant menu in Indian and outside India. Since it’s a very old gravy and from the Mughal Emperors it’s royal, rich and creamy and at the same time it’s not very spicy. It’s very easy to be made at home. So quickly take a look on how to start making it.
Shahi Paneer (Rich Cottage cheese Gravy)
Ron Shahi Paneer is a popular North Indian Gravy originated from the century of Mughal’s. Today it’s the most common recipe which could… Indian Gravy/Lentils Shahi Paneer European Print RecipeIngredients
- 2 medium onions chopped in big chunks
- 2 medium tomatoes chopped in big chunks
- 2 tbsp oil
- 2 green chili slit
- 2 garlic cloves
- 1 tsp ginger roughly chopped
- 1/4 cup cream
- Salt to taste
- 1/2 tsp red pepper powder
- 1/4 tsp turmeric powder
- 1/8 tsp garam masala
- 1 tsp coriander powder
- 1/4 cup cashews
- 1 cup paneer cubes
- 2 cloves
- 6 peppercorns
- 2 cardamom
Instructions
- In a pressure cooker throw in onions, tomatoes, cashews, garlic cloves, ginger, and green chili. Sauté it on a medium flame for about a min or 2.
- Add 1/2 cup water and pressure cook for about 2 whistles. Cool down and blend together.
- Heat up a pan and add oil. When the oil is moderate hot turn the flame to medium and throw in the cloves, peppercorns, and cardamom and sauté for 30 sec.
- Add the purée to this and add in all the spices and mix everything all together. If you feel it very thick add little water at a time.
- Cover and cook for about 3-5 min. Make sure to stir in between.
- Add in the cream and give it a mix. Cook for another 2 min.
- Add the paneer cubes and mix this. Cover and cook again for about 2 min on medium flame.
And your hot Shahi Paneer Gravy is ready to be served. Garnish with some saffron strands and few cashews on top. Enjoy with Naan, Roti, Rice or Kulchas. I made onions Kulchas to go with this. Stay tuned with me to get this Kulchas recipe. Eat healthily and stay healthy...🍴
Notes
1. I added few saffron strands at the time of adding spices. It's totally optional but I like kind of saffron flavor in this gravy. So if you wish you can add some. 2. If you don't want to pressure cook it, you can cover and cook for about 15 min on medium flame and go ahead with the further process.
