इस शाही पनीर का टेस्ट आपको हमेशा याद रहेगा | Shahi Paneer Recipe In Hindi | how to make shahi paneer

Shahi paneer as the name suggests was a dish prepared for the royals (in reference to the Imperial court) with paneer immersed in thick gravy of spices and cream. It tastes heavenly and is readily served and loved with rotis and naan. It is immensely popular in northern India and is often said to be a Mughlai Cuisine. Mouth watering gravy of Cashew paste, fresh cream with aromatic Indian dry spices is its best features. Wondering how to cook Shahi Paneer? Well here is your answer: Shahi paneer recipe step by step with pictures to help you out. It’s an easy shahi paneer recipe and is very popular among us Indians. We all love that Shahi paneer recipe restaurant style. So let’s enjoy it.

Prep time: 15-20min
Cook time: 10-15mins
Serves: 2people

Ingredients:
1. Paneer: 400gms
2. Turmeric powder: 1tbs
3. Red chili powder: 1tbs
4. Sesame seeds(White): 2tbs
5. Poppy seeds: ¼ tbs
6. Coriander powder: 1tbs
7. Coconut Shreds: 4tbs
8. Salt: 1tbs
9. Kasuri Methi: a little
10. Fresh coriander: for garnishing
11. Cashew: 10-15pcs
12. Tomato: 6pcs (medium sized)
13. Ginger: 1inch
14. Garlic: 10-12 cloves
15. Onion: 2pc(chopped)
16. Cumin seeds: 2tbs
17. Bay leaf: 2pcs
18. Black pepper: a little
19. Cloves: 4-5pcs
20. Green cardamom: 2pc
21. Dry red chili: 2pc
22. Black Cardamom: 2pc
23. Cinnamon stick: 1inch

Method:

Step 1.
Preparing the masala.

Turn on the gas, in a pan dry roast cumin seeds, Cloves, Cinnamon stick, Dry red chilies, green and black cardamom, sesame seeds, coconut shreds and poppy seeds for a little while.
Now grind these ingredients into a fine powder.

Step 2.
Frying the fresh ingredients.

In a kadhai pour 2tbs of oil, add onion, garlic, ginger, tomatoes and cashew and fry a little for 2-3mins till they are soft. Blend these ingredients as well in a fine paste.

Step 3.
Making the gravy.

In the same kadhai put bay leaf, cumin seeds and fry a little. Add turmeric powder, red chili powder, coriander powder and fry for ½ mins. Now pour the tomato and onion paste that we made earlier and then gradually add the dry roasted masala powder we made and mix well. Fry this for 1-2 mins till they start emitting oil.

Add a little water so that the masala doesn’t burn. Add salt and mix. Add paneer and mix it with light hands.

Add about 1 cup of water and mix well. Add a little kasuri methi. Cook it for 5mins with the lid covered.

Add a little fresh coriander and mix well. Serve hot with rotis or nice. Enjoy!

Note:
1. Dry roast the masala and grind in a fine powder.
2. Making a fine paste of the tomatoes, Cashew, onions and ginger by frying them a little enhances the taste of the gravy.
3. Crush a little kasuri methi and add it to the gravy for a whole new taste and fragrance.

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