Since now I have gotten the knack of cooking just a little, I decided it is now time to start cooking something that is fit for the queen that I am. Hence I decided to cook Shahi paneer. A dish which always reminds me of all the times I have ever visited an Indian or Mughlai restaurant with my family for dinner. What a dish it is, especially when you have a naan or butter roti to accompany it.
Here’s the recipe of Shahi paneer that’ll cater to all the kings and queens out there.
Ingredients:
- Paneer
- Cashews
- Onion,tomato, ginger, garlic, green chili
- Green cardamoms,cloves, cinnamon sticks
- Red chili powder, coriander powder, black pepper powder, garam masala, green cardamom seeds powder & dried fenugreek leaves
- Saffron
- Heavy whipping cream
- Cilantro
How to make Shahi Paneer:
- Soak the cashew nuts in warm water for 15-20 minutes. Meanwhile prep rest of the ingredients, after soaking them grind them into smooth paste and keep it aside.
- Take onion, ginger, garlic, green chili, green cardamoms, cloves, cinnamon sticks in a pan. Add water and turn the heat on high.Bring it to a boil. Once it starts boiling lover the heat to medium.
- Let it simmer for 8-10 minutes or till onions get soft and translucent. Turn off the stove heat and let it cool slightly. Then grind into a smooth paste using grinder or blender and remove the paste to a bowl.In the same jar, puree the tomatoes and keep it aside.
- Heat the oil in a pan on medium heat. Once hot add prepared onion paste and stir. Cook till all the moisture evaporates, for about 4-5 minutes, then add the tomato puree. Mix and continue cooking.
- Again cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir occasionally to make sure that it is not sticking to the bottom of the pan.
- Add salt, red chili powder, coriander powder and black pepper powder. Mix and cook for a minute.
- Add the cashew paste and stir well, immediately add water otherwise it will start to stick to the pan. Mix well and let it simmer for 4-5 minutes.
- Then add garam masala and kasoori methi. Mix well.
- Now add saffron strands and mix.
- Add paneer pieces. Mix and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed.
- Add heavy cream.
- Add cardamom powder.
- Stir and curry is ready to serve.
INDIAN COOKING WITH ME 