Shahi paneer
Time to cook
20 minutes
Difficulty
Easy
Serves
2
A rich delicious delicacy from the popular Mughlai cuisine. Shahi paneer is a creamy appetizing gravy that can be prepared by either using tomato, onion, or nuts base or without tomatoes.
Ingredients
Paneer
0.5 cup
Amul Fresh Cream
0.75 tbsp
Kasoori Methi
0.75 tsp
Red Chilli Powder
0.5 tsp
Coriander Powder
0.25 tsp
Garam Masala
0.5 tsp
Saffron
1 pinch
Cardamom Powder
1 tsp
Kewra Water
0.25 tsp
Salt
1 pinch
Onion Raw
2 small
Cashew Nuts, Raw
1.25 tbsp
Almonds
1.25 tbsp
Melon Seeds
0.75 tbsp
Water
1.25 cup
Cold Pressed Olive Oil
1.25 tsp
Caraway Seeds
0.25 tsp
Cardamom
1 pod
Cloves
1 Clove
Cinnamon
1 inch
Bay Leaf
1 leaf
Step-by-step instructions to cook
Prep
In a pot of boiling water, add onions, cashews, almonds, and melon seeds. Boil until the onions become soft.
Strain and save the stock, allowing it to cool.
In a grinder, combine the blanched onions, cashews, almonds, and melon seeds and grind to a fine paste. Add some of the reserved stock cautiously to achieve a thick consistency.
Set the paste aside for later use.
Cooking
Heat butter in a pan and temper with shahi jeera, cinnamon, cloves, cardamom, bay leaf, and ginger garlic paste.
Add nuts-onion paste, cook until thickened, and add red chili powder, coriander powder, and garam masala powder. Mix well and cook for 2 minutes.
Pour in milk, reserved stock, and season. Cook until the gravy thickens.
Add saffron and cardamom powder. Cook briefly.
Add paneer cubes, mix, and garnish with kasoori methi and fresh cream. .
Nutrition information
(per serving)
Carbs
4.7
Proteins
5.6
Fats
8.4
Fiber
1.3
114
kcal
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