SHAHI PANEER RECIPE: AN EXTRAVAGANCE FIT FOR ROYALTY

SHAHI PANEER RECIPE

Shahi Paneer is a popular and traditional North Indian dish that combines the luxurious taste of paneer (Indian cottage cheese) with a deliciously creamy, nutty gravy. The word "Shahi" actually means royal, as the recipe has its roots in the royal kitchens of Mughal emperors. Whether you are serving a guest on a special occasion or simply indulging for dinner, Shahi Paneer never fails to impress. In this post, we will explore the history of Shahi Paneer, the step-by-step recipe, nutrition, and much more!

INGREDIENTS FOR SHAHI PANEER

1. Paneer (Indian Cottage Cheese) – 250 grams, cubed
2. Onions – 2 medium, finely chopped
3. Tomatoes – 2 large, pureed
4. Cashews – 10-12, soaked in warm water
5. Fresh cream – ¼ cup
6. Ginger-Garlic Paste – 1 tbsp
7. Green chilies – 2, finely chopped
8. Garam Masala – 1 tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 1 tsp
11. Kasuri Methi (dried fenugreek leaves) – 1 tsp
12. Whole spices – 2 cloves, 1 bay leaf, 1 cardamom
13. Butter or ghee – 2 tbsp
14. Salt – to taste
15. Cilantro – for garnish

HOW TO MAKE SHAHI PANEER 

• Prepare the cashew paste: Take the soaked cashews and blend them into a smoother paste with a little water. Set aside.
• Cook the paneer: Heat a pan and add about 1 tbsp of ghee or butter. Lightly cook the paneer on all sides until it is golden on the edges. Remove the paneer and put it aside.
• Make the gravy: In the same pan, add the whole spices (cloves, bay leaf, cardamom) and let them sizzle for a minute. Then, add chopped onions and cook until they turn golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.
• incorporate tomatoes: Add in the tomato puree and allow to cook until the oil separates from the gravy. This will take about seven to eight minutes. Add in the turmeric, coriander powder, and garam masala, and cook for another two minutes.
• Add cashew paste: Stir in the smooth cashew paste into the tomato mixture and stir constantly as it cooks for three to four minutes to combine flavors.
• Finish gravy: Pour in a half cup of water until you are happy with the consistency of the gravy. Once it thickens, add in the fresh cream, Kasuri Methi, and salt. Stir well and allow to simmer uncovered on low for five to seven minutes.
• Add Paneer: Gently stir in your paneer cubes, and continue cooking for another two or three minutes to allow the flavor to seep in.
• Garnish & Serve: Garnish with two tablespoons of freshly chopped cilantro and a drizzle of cream on top. Serve hot with naan, roti, or rice.

FAQ

Can I make Shahi Paneer vegan?

You can substitute paneer with tofu and replace the dairy cream with cashew or coconut cream. The richness from the cashew paste will remain intact!

How long can I store Shahi Paneer?

You can keep this in a sealed container in the refrigerator for 2-3 days and reheat on low heat with a bit of water to get it creamy again.

Can I make Shahi Paneer spicier?

Definitely! You can either increase the amount of green chilis or add a few shakes of red chili powder to taste.

What are the best substitutes for cashews?

If you do not have cashews, you can use almonds or melon seeds to achieve a similar creamy texture.

 RECIPE OF MATAR PANEER DHABA STYLE 

NUTROTION CHART

Here’s a rough breakdown of the nutritional value for one serving (approx. 200g)

Calories: 300 kcal
Protein: 12g
Carbohydrates: 18g
Fat: 20g
Fiber: 2g
Sodium: 600mg
Vitamins & Minerals: Rich in calcium (from paneer), vitamin A, and magnesium.