Shahi Paneer / Paneer in a Rich and Aromatic Gravy

This Shahi Paneer recipe is ridiculously shahi and completely apt to its name. A gravy that is so rich and aromatic that I can understand why this recipe has received a gesture of royal courtesy from everyone!!

If you are having guest and you want to go veg...then this curry is the best option for you!! You can never ever go wrong with Shahi Paneer. A creamy and uber tasty gravy with soft and melt in the mouth paneer morsels in it. Use good quality paneer to achieve the maximum result!!

Heat oil and add the chopped onions, green chillies and chopped tomatoes. Sprinkle some salt and saute until translucent.

Add the cashew nuts.

Add dry red chillies.

Cook them until the onions and tomatoes become a little mushy and the oil starts to separate. Take them out of the pan and grind into smooth paste.

Temper the remaining oil wth whole spices and add the tomato puree. Cook the puree until oil starts to separate.

Add the ginger garlic paste and cook for 2 minutes more.

Add the powdered spices. Mix them with the curry and cook for 1 or 2 minutes.

Add the prepared paste and cook until the oil separates.

Add some water to dilute the gravy and then add the cream.

Add the paneer pieces and simmer for 2-3 minutes more.

Sprinkle some garam masala powder and kasuri methi powder and put off the flame.

Shahi Paneer / Paneer in a Rich and Aromatic Gravy

Serves 4

Ingredients:

300gm of panner / cottage cheese

1 medium onion – chopped

1 medium tomato – chopped

2-3 whole green chillies

3 tomatoes – pureed

4 garlic cloves – paste

½ inch ginger – paste

8-10 whole unsalted cashew nuts

3 green cardamoms

1 small cinnamon stick

2 cloves

2 bay leaves

5-6 whole black peppercorns

2 dry red chillies

1 tsp turmeric powder

2 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp homemade garam masala powder

½ tsp dry roasted and ground kasuri methi

¼- ½ cup heavy cream

A little fresh coriander leaves – to garnish

2-3 tbsp oil

Salt

Method:

Cut the paneer into medium cubes and keep aside.

In a kadai heat 2 tbsp oil add the chopped onions, green chillies and chopped tomatoes.

Sprinkle some salt over them and cook them until the onions become translucent.

Now add the cashew nuts and dry red chillies.

Cook for another 2-3 minutes or until the onions and tomatoes become a little mushy and the oil starts to separate.

Now take all of them into a grinder and make a smooth paste using a little water.

Add the rest of the oil into the kadai and temper it with the cinnamon stick, cloves, bay leaves and green cardamoms.

Saute for half a minute or until the oil becomes aromatic and then add the tomato puree.

Sprinkle some salt and cook them until the oil starts to separate.

Now add the ginger-garlic paste and cook them for 1 or 2 minutes more.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Saute and mix them well allowing the spices to cook.

Now add the prepared onions and tomato paste.

Stir and mix them well and cook on low for 2 to 3 minutes or until the curry starts to ooze out oil.

Add a little water to make the gravy lighter in consistency and let the curry come to a boil.

Add the heavy cream and mix them well.

When the cream is properly incorporated, add the cubed paneer pieces and gently stir so that all the paneer pieces are covered with the curry.

Simmer on low to medium for one or two minutes and then sprinkle the garam masala powder and kasuri methi powder over the curry.

Give a final stir to mix them all and put off the flame.

Serve hot with paratha / naan / chapatti / luchi or fulka.