Shahi Paneer

Name: Shahi Paneer
Total time: 5400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gms Paneer; 100 gms Onion; 25 gms Cashew; 1 tsp Kewra water; 1/4 cup Curd; 1/4 tsp Garam masala powder; as per taste Salt; 1/2 tsp sugar; as required Veg oil to deep fry the Paneer; 500 ml hot water to soak the fried paneer; 1.5 tbsp-2 tbsps Ghee; 1 Bay leaf; 1 small Cinnamon stick; 2-3 Green Cardamom; 2-3 Cloves

Jibita Khanna @Jibitakhanna

#GA4 #Week17 #shahipaneer #recipe150
I love this style of Shahi Paneer- Paneer with white gravy with a hint of Garam masala, Kesar and kewra. I have only added cashew nuts if you wish you can add magaz and khus khus too.
If you don't want white pale gravy like me 😃 then you can add some turmeric and chilli powder. The Curd or yoghurt also adds richness and little tanginess to the gravy so I have not used tomato...if you want to add. . boil and puree the tomatoes and then add ....it will give you a rich smooth silky gravy...we love without it....it is one of our favourite Paneer dish !!!

Jibita Khanna @Jibitakhanna

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Ingredients

1 hr 30 mins

2 servings

200 gmsPaneer
100 gmsOnion
25 gmsCashew
1 tspKewra water
1/4 cupCurd
1/4 tspGaram masala powder
as per taste Salt
1/2 tspsugar
as required Veg oil to deep fry the Paneer
500 mlhot water to soak the fried paneer
1.5tbsp-2 tbsps Ghee
Whole Garam Masala
1Bay leaf
1small Cinnamon stick
2-3Green Cardamom
2-3Cloves

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Steps

1 hr 30 mins

1

Peel and roughly chop the onion and boil it for 15 to 20 mins and make a paste out of it once it cools down. In the meantime, soak the cashew nut in hot water for at least half an hour and make it into a paste.Fry the paneer (but don't brown it) and soak it in hot water with little salt when out of the oil. In a small bowl take the ginger garlic powder and add water into it and form a paste (you can use fresh ginger garlic paste). Blend the curd in the mixer grinder jar.
2
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4

Heat ghee in a pan or kadai and add the whole Garam masala and once it crackles add the boiled onion paste and saute for about 3 minutes or so, no need to brown the onion, add the ginger garlic paste and saute for another 5 minutes or so then add the cashew paste and saute it and cook for another 5 minutes or so (if required add little water). Add the saffron, garam masala powder, salt.Then add the blended curd and sugar and cook for another 5 minutes or so.
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Then add the Paneer pieces and gently mix it. Add the kewra water too. Cook till the ghee starts separating from the gravy. Serve hot with any kind of flatbreads. Bon Appetite!!! Note: This should be cooked in low to medium flame because it's a white gravy based dish.

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Jibita Khanna @Jibitakhanna

on January 06, 2021 15:25

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.