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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shahi Paneer is a staple North Indian recipe, popularly loved by vegetarian Punjabis. Here, I have shown my version! Do try and follow #hobbi_espassion for more!
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Heat ghee in a heavy-bottom pan and add all the whole spices and cashews.
Add ginger, garlic, green chillies, onions, tomatoes, and Kashmiri red chillies to the pan one by one.
Add 1 cup of water and cook for 5 minutes.
Add dry spices: salt, red chilli powder, Kashmiri mirch powder, garam masala, sugar, and turmeric powder. Cook for another minute and remove from flame.
Cool the mixture and grind it into a smooth paste. Strain the paste by adding 1/2 cup of water.
Heat ghee and butter in a pan. Add sliced ginger and green chillies.
Add the strained masala puree, kasoori methi, and Kashmiri mirch powder. Cook for 3-4 minutes.
Add cubed paneer and cook for 2 minutes.
Add kasoori methi and fresh cream. Mix well and serve.
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Use fresh paneer for the best texture and taste.
Straining the masala ensures a smooth and creamy gravy.
Adjust the spice levels according to your preference.
Kasoori methi adds a unique flavor, so don't skip it.
Can I use store-bought paneer?
Yes, store-bought paneer works well, but ensure it is fresh for the best texture.
Can I skip cashews?
Cashews add creaminess to the gravy, but you can substitute them with almonds if needed.
What can I use instead of fresh cream?
You can use thick yogurt or coconut cream as a substitute for fresh cream.
How do I make it spicier?
Increase the quantity of red chilli powder or add finely chopped green chillies.
Can I make this dish vegan?
Yes, substitute paneer with tofu, ghee with oil, and fresh cream with coconut cream.
