Restaurant Style 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.
Directions to make restaurant style Shahi paneer-
200gms Paneer diced in cubes
1 large onions finely chopped
6-7 medium large tomato’s blanched, peeled and pureed
2 small green chilles finely chopped(optional)
2 green cardamom
1 bay leave
1″ peice cinnamon stick
1tsp jeera/ cumin seeds
2 tbsp fresh cream/ malai
Salt , red chilli powder, turmeric, coriander powder, garam masala as per taste
2 tsp sugar or honey
Paste of 10-12 cashew and 2 tbsp pumpkin seed
***to blanch tomatoes poke tomato with knife and boil them for 5-10 mins until they are soft. Peel the skin and puree when its college down.
*** soak cashew and pumpkin seeds for half and hour in warm water. And puree without water. If needed add water 1-2 tbsp at a time to help grinding.
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 tomato puree. Cook until cooked fully and thickens.
Add all masalas and cashew paste. Cook well.
Now lastly add Paneer and let it cook till everything incorporates together. You might need to add some water for consistency that you like.
Now switch off gas and add sugar & cream. 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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