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.
Actually I like using onions and garlic in my dishes. I am afraid if I use them in your recipes it may change the taste and it may not taste as good. I like to use onions and garlic not just for their taste but also for health reasons. Garlic reduces cholestrol and onions are good for fighting infections….I guess I will have to try it.
Manjulaji, I made this again last night. Your recipes are easy and delicious. Thanks.
This recipe was a great success. My daughter gave me a thumbs up for it. she hated all my paneer dishes till then.
Hello, Thanks for the simple to follow recipe. I am in Melbourne and Making it for my wife. I tasted it and liked it. Hope she likes it as well. Thanks
I made this more that couple of weeks ago. It turned out really delicious. Thanks.
Dear Manjula can You tell as hot to make paneer ? Because I know it’s not hard to make and I can’t find it in our shops..
Kasia, look under the recipe list for Paneer and the recipe for plain paneer is under that tab.
dear manjula mam i have tried your recipe please can you tell me how to make springroll sheets in home
thank you
Hi there! Thanks for this lovely recipe. Tried it last night and it was fantastic! Though just two things, I did not use hing due to religious reasons, and I substitute paneer with soft tofu and it still tastes great! (Coz paneer is quite expensive at my area, and with tofu you can save method #4). Cheers!