Best Shahi Paneer Royal Cheese Recipes

SHAHI PANEER RECIPE

Steps:

• Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom & almonds. Fry them until light golden, for a minute.
• Next add cubed onions, green chili (optional for heat) and fry until they turn transparent. If using tomato (optional), add them now.
• Cook the entire mixture till the onions soften or mushy. You may add little water or oil if the pan is too dry.
• Cool completely & blend this with very little water to a smooth puree or paste.
• This step is optional. You can fry the paneer lightly in ghee. Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.
• Heat up the same pan with the rest of the ghee or oil.
• Add cumin, cloves & cinnamon.
• When the spices sizzle, add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
• Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
• Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
• Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
• Lower the flame completely and then add it to the pan. Mix well. Tip: Alternately, you may temper the yogurt first to avoid splitting. For this add, 1 to 2 tbsps of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
• Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using.
• Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy.
• Taste the gravy and add more salt if desired.
• Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
• Pour kewra water & cream if using and stir. Transfer shahi paneer to a serving bowl to prevent it from cooking further.
• Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.

SHAHI PANEER

Steps:

• Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
• Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.
• Strain the stock and set aside. Let the onions cool at room temperature.
• Make a fine paste of the cooked onions, ginger, garlic along with the dry fruits adding 2 to 4 tablespoons of the strained water.
• Whisk fresh curd (yogurt) till smooth and set aside.
• Heat ghee in a frying pan on medium-low to medium heat.
• Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren't paying attention.
• Add the ground onion paste and mix very well. On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.
• Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.
• Reduce heat to a low or switch off the heat. Add the whisked yogurt, 1 to 1.5 cups of the strained stock and additional water, sugar and salt as required.
• Mix very well and simmer gravy for 10 to 12 minutes until it thickens.
• Add the cardamom powder and crushed saffron.
• Stir and add the cubed paneer and cream.
• Mix gently and switch off heat.
• Add the kewra water and stir. You can even add rose water.
• Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Mughlai Shahi Paneer with cumin rice or roti, naan or paratha.

SHAHI PANEER (ROYAL CHEESE)

Steps:

• Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain.
• Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool.
• Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.