Restaurant Style Shahi Paneer Recipe

Shahi paneer is a super delicious, rich, creamy, thick paneer curry that is originated in the royal kitchens of the Mughals. It is a famous Indian curry that can be cooked in several ways. Shahi paneer is cooked with nut, spices, onion and tomato puree, and cream.

Shahi paneer can be cooked with a wide variety of options which includes spicy gravy, dry variant and a creamy sauce based curry. one such easy, simple and rich creamy based sauce curry is the shahi paneer masala known for its mild and sweet taste.

Per bowl of shahi paneer contains 331 Calories 

• Fat 28 g
• Saturated Fat 15 g
• Polyunsaturated Fat 1 g
• Cholesterol 69 mg
• Sodium 46 mg
• Potassium 204 mg
• Carbohydrates 12 g
• Fiber 2 g
• Sugar 3 g
• Protein 11 g

Ingredients

For Onion Tomato Puree 

• • 1 tbsp ghee 
  • oil – 1 tbsp 
  • 1 tsp cumin seeds 
  • 1-inch cinnamon 
  • Two cloves 
  • Two green cardamom 
  • One black cardamom 
  • One bay leaf 
  • Two green chilli 
  • 1 tbsp ginger garlic paste 
  • Two medium onion, cut into quarter 
  • 10-12 cashew nuts, soaked
  • Four medium tomato, cut into quarter 
  • Salt to taste 
  • ¼ tsp turmeric

For Final Assembly 

• • • 2 tbsp butter 
    • 1 tbsp Kashmiri red chilli powder 
    • 1 tsp coriander powder 
    • Prepared Puree 
    • 250 gms paneer, cubed 
    • ¼ cup cream 
    • 1 tsp kasoori methi, crushed 

Preparation

1. 1. Take a kadhai and heat ghee in that kadhai.
   2. Add all the spices, followed by green chillies, ginger, and garlic. Saute for a minute or two. 
   3. Now, add onion, cashew nuts, and saute well. Do not brown them and keep translucence. 
   4. Add tomatoes, salt, and turmeric and then mix and saute for about a minute.
   5. Now add ½ cup water, cover, and cook on low flame for almost 12-15 minutes. 
   6. Stir it once again and allow it to cool down. 
   7. Now pour this mixture into a blender and blend until fine in texture.
   8. Next, pass this curry from the strainer to get that smooth and silky texture. 
   9. Then, heat butter in a non-stick pan and add Kashmiri red chilli powder and coriander powder to it. 
   10. Saute for a minute or two, and then add prepared curry. 
   11. Stir gently for a while and add paneer cubes. 
   12. Add cream and sprinkle kasoori methi powder all over. 
   13. Mix them well and cook for about another 2 minutes on low to medium flame. 

Serve hot and garnish with cream and sprinkle cardamom powder. Pair it with naan and jeera rice.