Shahi paneer is a very popular North Indian dish. The word ‘Shahi ‘ meany royalty! It originated from the Mughlai cuisine. Iit is made from nuts and spices and cream! and is generally a rich dish!So it has to be fit for the king!:)
This dish can be paired up with any kind of roti- naans, chapathis , romali rotis or even rice.
We loved this dish. Although the girls didn’t enjoy it as much as they enjoyed the other paneer dishes like the paneer lababdar, paneer butter masala, palak paneer, lahsooni methi paneer to name a few.
Maybe they didn’t like the whole spices which we grind into this dish. Oh well!We cannot please everybody!!!!
INGREDIENTS:
to saute and blend:
paneer, cubed – 250g
paneer, cubed – 250g
oil – 1 tbsp
cinnamon – 1/2 inch piece
cardamoms – 2
cloves – 3
green chillies – 2
onions, roughly chopped – 2 big
ginger garlic paste – 1 tbsp
tomato, chopped – 1 big
cashewnuts – 10
almonds, blanched and skin removed – 10
raisins – 10
cumin seeds – 1 tsp
coriander seeds – 1 tsp
whole peppercorns – 5
turmeric powder – 1/4 tsp
fennel powder/ sombu – 1/2 tsp
salt to taste
salt to taste
for tempering:
butter – 2 tbsps
ginger garlic paste – 1 tbsp
red chilli powder – 1/4 tsp
kasuri methi – 1 tsp
saffron – a small pinch soaked in 1 tbsp hot milk(optional)
honey – 1 tbsp
milk – 1/2 cup
fresh cream – 1/4 cup
yoghurt. whisked – 1/4 cup
PROCESS:
- In a wok, heat the oil and add in the cinnamon, cardamom and cloves.
- Then add in the onions and green chillies and saute till slightly browned.
- Add in the ginger garlic paste and saute for about 30 seconds till the raw smell goes.
- Then, add in the cumin seeds, coriander seeds, peppercorns, turmeric powder and fennel powder. Saute for about 30 seconds and then add in the almonds, cashews and raisins. Again saute for about 30 seconds.
- Lastly add in the tomatoes and salt. Stir and cook for about 30 seconds.
- Then add in about 1 cup of water. Cover and let it simmer for a few minutes till the tomatoes are nice and mushy and the water level has gone down.
- Remove from the flame and let it cool.
- Once it has cooled completely whizz it into a smooth paste in a blender. add some more water in the blender and swish it around to remove the remaining precious paste sticking in the corners.
- pass this mixture through a sieve. This ensures that we have a smooth and silky curry base. Keep aside.
- In a wok, on low heat,heat the butter. Add in the ginger garlic paste and let it cook in the butter for a few seconds.
- Then, add in the red chilli powder and let it fry in the butter too.
- Next, pour in the onion tomato mixture and mix well.
- The oil will start to separate, add in the yoghurt, milk and cream. Let it cook for a a minute or two. Once you have reached the required consistency add in the honey, kasuri methi and the saffron milk.
- Add in the paneer cubes and simmer for a minute or two. Switch off the flame and cover.
