Easy Shahi Paneer Recipe
Make this creamy, rich, and flavorful shahi paneer at home in less than an hour!
Easy Shahi Paneer RecipeCourse: MealsCuisine: Vegetarian, IndianDifficulty: Easy
This restaurant-style shahi paneer is creamy, delicious, and packed with aromatic spices.
2 Tbsp butter
2 green cardamom pods (elaichi)
1/2-inch cinnamon stick (dalchini)
3-4 cloves (laung)
1 tsp cumin seeds
1 tsp coriander seeds
1 medium-size onion, roughly chopped
3-4 garlic cloves, chopped
1/2-inch ginger, chopped
1 medium green chilli, chopped
8-10 cashew nuts, soaked in hot water for 15-20 minutes
2 medium-size tomatoes, chopped
1 tsp salt (or as per taste)
1 tsp turmeric powder
1/2 cup water
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
200g paneer cubes
1/4 cup fresh cream
1 tsp kasoori methi (fenugreek leaves), crushed
- To a kadhai or pan on medium heat, add 1 Tbsp butter, cardamoms, cinnamon stick, cloves, cumin seeds, and coriander seeds, and saute for 2-3 mins.
- Then add onion, garlic, ginger, green chilli, and soaked cashews. Saute for 2-3 minutes.
- Add tomato, salt and turmeric; mix and saute for a minute. Now add ½ cup water; cover and cook on low flame for 10-15 minutes or until the tomatoes are soft.
- Turn off the heat and let the mixture cool off completely and then transfer to a blender or blend using an immersion blender to get a smooth paste.
- To the same pan on medium heat, add 1 Tbsp butter and the puree. Add red chilli powder, coriander powder, and garam masala. Let it simmer on low, cover with a lid and cook for about 10 mins.
- Add paneer cubes and fresh cream. Give a gentle stir, and cook for 5 mins, then add kasoori methi.
- Transfer to a bowl and garnish with kasoori methi or fresh coriander leaves or a few spoons of fresh cream. Serve with naan, poori, or bhatura and raita on the side.