Shahi Paneer - the name itself suggests its a Royal curry with cottage cheese. It is one of the famous North Indian gravy which is usually had with naan or roti. 'Shahi' seems to be the Indo - Persian name for Royal which denotes that this curry is of Mughal origin in India.
Paneer is cooked in a spicy creamy sauce.The spices that go into the gravy makes it tongue tickling. It is a main course vegetarian gravy dish.
Paneer - 500 gms
Clove - 6
Bay Leaves - 2
Cinnamon - 3 1'' sticks
Green Cardamoms - 6
Onion Paste - 1 cup
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 2 tsp
Turmeric- 1/2 tsp
Coriander Powder- 1 tsp
Cashew Paste - 2 tbsp
Yoghurt - 1 1/4 cup
Warm water - 1/2 cup
Sugar - 2 tsp
Cream - 1/2 cup
Garam Masala - 1tsp
Green Cardomom Powder - 1/2 tsp
Saffron - a few strands dissolved in 1 tbsp milk
Coriander Leaves- 1 tbsp
Red Colour - 2 drops
Oil - 5 tbsp
Salt - to taste
- Heat oil in a pan; add cloves, bay leaves, cinnamon sticks and green cardamoms.
- Saute on medium heat. When they begin to crackle add onion paste. Saute for 2 minutes.
- Add the ginger, garlic paste, red chlly powder, turmeric, cashew paste, red colour and salt.
- Add yoghurt, warm water and sugar. Bring it to a slow boil and simmer till the oil separates.
- Remove the whole spices.Cool and blend in a mixer.
- Reheat, stir in the cream, garam masala, cardamom powder and saffron mixture.
- Add paneer and cook on low for 5 minutes.
- Garnish with coriander leaves. Serve with Naan/ Roti/ any Indian Bread.
I have halved the paneer because I wanted more gravy. If you like it thick then use 1 kg paneer.