SHAHI PANEER RECIPE / HOW TO MAKE SHAHI PANEER

Shahi paneer is a rich Indian curry in a thick gravy of cashews, curd and other spices. Shahi paneer is one of the most popular paneer recipes.  With its delicate milky flavor, Paneer / cchena can be used in curries and can even for desserts like Rasmalai, Rasgulla recipes etc.  It is known as a royal dish for paneer lovers  and as in the name  the term Shahi means royal. A delicious North Indian curry with Cottage cheese / paneer. Shahi paneer recipe is a preparation of paneer in a thick gravy made of cream, tomato, cashew paste and spices. It tastes yumm when served along with roti, nan, rice, poori. Some of other similar mughlai dishes are kadai paneer, paneer makhani /paneer butter masala, paneer do pyaza, shahi paneer korma, chilli paneer, paneer tikka masala and so on..Here in this recipe you can use butter instead of oil for sauteing. And i have added pureed onion to make this gravy more thick.  Try this creamy , aromatic, rich gravy and have a delightful dinner meal. Here is the recipe showing how to make shahi paneer curry / How to cook shahi paneer /gravy / vegetarian side dishes gravy / healthy side dishes / easy vegetable side dishes.

Related recipes 
Paneer tomato gravy
Paneer bhurji 

INGREDIENTS

Paneer / cottage cheese      - 1 cup, cubed

Onion                                  - half of one small onion, pureed

Tomato                                - 1,small , pureed  

Asafoetida / kaayam/hing   -  half a tsp 

Paprika                               - half tsp

Cumin seed                         - half a tsp

Ginger ,garlic, fennel seed paste - 1 tbsp

Kashmir chili powder          - 2 tsp 

Coriander powder               - 1 tsp

Turmeric powder                 - half a tsp

Garam masala powder        - half a tsp

Fresh cream                         - 1 tbsp

Curd                                     - 2 tbsp (less sour curd)

Cashew paste                       - 3 tbsp ,( soak 10 cashews in water for few minutes and then grind well to form a thick paste) 

Coriander leaves

Oil

Salt

PREPARATION

• Slice the home made Paneer into cubes or if you are using store bought, then soak it in salt water for few minutes to make them soft.
• Now heat oil in a wok and once hot shallow fry the paneer until they turn slightly brown.  Remove from pan and drain the excess oil using tissue paper. Set aside.
• Then splutter cumin seeds in the same oil . 
• Add the onion paste ( pureed onion using a blender). Saute till the water in the onion gets evaporated and  the raw smell goes off.
•  When done add the ginger garlic fennel seed paste, asafoetida and saute well until the raw smell disappears. 
• Now add the tomato puree to it . Let it cook until the oil separates.
• When done, add the spice powders one by one along with some salt. Give a fine mix.
• When the gravy thickens and reduced  to half its volume,  add curd, fresh cream and cashew paste ( combine them together   in a bowl first and then add) mixture to it. Mix well.
• Add half a cup of water along with it and let it boil.
• Finally add the tossed paneer to it and reduce the flame to low.
• Let it cook well for 5  minutes with lid closed until the gravy is slightly thick in consistency. Remove from heat.
• Garnish with coriander leaves and serve hot with poori, chapati, paratha or etc....
• Shahi paneer tastes best when served hot.