Shahi Paneer Curry2Night

Shahi Paneer is rich in taste, extravagant in looks. A well admired moghulai dish, Shahi Paneer is also popular for its luxury ingredients and stunning flavours. A captivating curry dish served in almost all the Punjabi restaurants of Indian subcontinent. Since it is loaded with rich cream, luxury nuts and exotic spices, Shahi Paneer is enjoyed in special occasions and celebrations all over the country.

If you are a fan of paneer (cottage cheese), this is a must try recipe for you.

As a renowned royal dish whose roots lie in the moghul kitchen, Shahi paneer lives up to its lavish origins and provides you with the taste of sophisticated Indian spices in this celebrative dish.
This is one of the few restaurant dishes that showcase the most expensive and luxurious spices on the earth. From saffron to cardamom, Shahi Paneer introduces you to the world of lavish Indian spices in a convincing way and entertaining way.

Just be mindful that shahi paneer contains a fair bit of calories. But, why not spoil yourself once in a while with this delightful vegetarian recipe?

Shahi Paneer is a great companion of naan bread or roti. Enjoy with your near and dear on those special occasions!

Let's cook

Shahi Paneer Recipe

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Here is Your Recipe

250 gms. paneer (cottage cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
Few grains of saffron
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce

To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

Chop the paneer into 2 inch fingers.
Heat half the ghee.
Add onion,ginger, green chilli and cardamom.
Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

  • Use ghee instead of oil for that luxury and tempting flavours.
  • Add a pod of cardamom and a clove crushed for extra celebrating aromas.

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