Shahi Paneer
December 19th, 2010 filed under Gluten Free, Gravy / Sauces, Paneer (Indian Cheese)
Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
Recipe will serve 4.
Ingredients:
- 1/2 lb paneer (approx. 1-1/2 cups cubed)
- 12 cashew nuts
- 2 tomatoes chopped
- 1 green chili chopped
- 1/4 inch of ginger
- 3 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafetida (hing)
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon coriander powder (dhania)
- 1/4 teaspoon turmeric (haldi
- 1/4 teaspoon red chili powder, adjust to taste
- 1/2 cup yogurt
- 1 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- 1/4 teaspoon garam masala
- 2 tablespoons chopped cilantro (hara Dhania)
Method
- Slice paneer into 3/4 inch cubes. Keep aside.
- Grind cashews into powder-like consistency. Keep aside.
- Puree tomatoes, green chili and ginger. Keep aside.
- Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
- Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
- Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
- Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
- Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
- Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
- Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
- Shahi paneer tastes best if it is served hot.
hello manjula aunty,
thanku for the wonderful recipe.
cn i know what kind of cheese u use?
thanks..
manjula aunty your recepies are too good.i am from south india some of the contents i cant understand.will u please tell me what is “hing”
Swapna,
Hing in english is asafetida.
Thanks Jaya
Hi
How can we do the recepie if we dont know the brand name of garram masala.
Roma, you can find recipes on-line to make your own garam masala at home or you can buy pre-made garam masala from an India grocery store. Garam masala is a combination of several spices in different quantities that are ground into a powder.
Many Indian households still make their own garam masala. Just go to an Indian grocery store and ask the store clerk which are the best selling brands. Don’t worry too much over it.
Hi Manjula Aunty
Thankyou so much for the instant reply. I wanted to ask which brand of garam masala did you use. Roma
Hi Manjula Aunty
I wanted the name of the masala you used. Thanks
Roma, All the ingredients are listed
mam i think u should use1 tomato and 1 onion, it will be a great taste then this recipe
Hi,can we use tomato paste if we can how much?
Mandeep,
You can use tomato past but I prefer not to, if you decide to use just add slowly so you can adjust the taste and consistency to your liking.
dear manjula aunty,
Thank you so much for your wonderful Recipes
in shahi paneer you use paprika, can i know what is paprika.
Shama,
I use paprika is like kashmiri mirch.
Hi
can i use peanut butter instead of cashew nut powder?
thanks.
Rita,
It will change the flavor completely, it will come out very interesting I just don’t know how it will taste.