Shahi Paneer makes a delicious dinner times choice.
Its like a staple in weddings, it has to be there. It is such a favourite dish; I can rely on it every single time. But every single time I eat it in a restaurant or at anybody place, dinner parties all taste different.
Ofcouse in homemade one we can control what we put so thus this recipe. I am not vouching for its healthiness but this is certainly in my “indulgence” group of recipes I like to make on special occasions.
Its creamy, sweet, spicy all at the same time. I don’t like using cashew paste in this recipe as it makes it really heavy. Also I recommend consuming this the same day. The below ingredients serves 4-5 people easily.
300gms Paneer diced in cubes
2 large onions finely chopped
10 medium large tomato’s blanched and pureed
2 small green chilles finely chopped
1tsp Ginger garlic paste
2 green cardamom
1 bay leave
1″ peice cinnamon stick
1tsp jeera/ cumin seeds
1/2 cup fresh cream/ malai
Salt , red chilli powder, turmeric, coriander powder, gar am masala as per taste
1/2 tsp sugar
In a large kadai/ wok heat oil. Add jeera, elaichi, laung, bay leave, cinnamon and cook for 15 sec.
Add onions and green chillies. Cook until soft.
Add ginger garlic paste and tomato’s. Cook until cooked fully and thickens.
Add all masalas and cream/ malai.
Now lastly add Paneer and let it cook till everything incorporates together. Now switch off gas and add sugar. Mix and let it rest for 30 mins before serving.
You can add kasturi methi for more flavour.
If you want more smooth gravy after frying onions blend them with the tomato’s. Then proceed with the rest of the process.
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