Cottage cheese/paneer is a protein rich cheese made out of milk. You can check my recipes related to paneer like paneer pulav, paneer butter masala, palak paneer, homemade paneer, paneer sabzi.
Shahi paneer is totally packed in nutrients as the gravy is cooked using onions, green chilli, cashews and almonds. With few garam masala and whole indian spices the cashew onion paste is simmered and cooked. Then home made paneer cubes are added to it and further simmered down and a drizzle of heavy cream is added to make it even more thicker and creamy. Finally garnished with saffron strands and coriander leaves.
Ingredients:
1 cup of paneer cubes
1 large onion, roughly chopped
1 green chilli
1 tsp ginger garlic paste
18 cashews
10 almonds
2 cups of water
1 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp garam masala
salt to taste
1 tsp sugar
1 black cardamom
1 green cardamom
1 bay leaf
1 tsp caraway seeds
4-5 cloves
1 inch cinnamon stick
2 tbsp butter
1 tbsp butter or cooking oil for shallow frying paneer
1 tsp coriander leaves
few saffron strands
How to make shahi paneer:
1. Heat a tawa a tsp of oil or butter and saute the paneer cubes till light brown. Keep it aside.
Tip: If store bought paneer is used, then soak the paneer cubes in luke warm water for 15 minutes. I used fresh homemade paneer, hence directly sauted in butter.
2. In a pan, add 2 cups of water and bring it to boil.
3. Add roughly chopped onions, green chilli, cashews and almonds. Cook for 10 minutes.
4. Let it cool completely. Reserve the stock - we need to add it to the masala while cooking.
Once cooled down, add the cooked onions, nuts to the mixer/food processor and blend it to a smooth paste.
5. Heat a pan with 2 tbsp butter.
6. Add in the spices, green cardamom, caraway seeds, black cardamom, bay leaf, cinnamon stick and saute for 2 minutes on medium flame.
7. Then add the ground paste and ginger garlic paste.
8. Cook until the onion and nut paste releases oil to the sides of the pan on medium flame.
9. Add turmeric powder, red chilli powder and garam masala powder. I just added turmeric and garam masala.
10. Later checked for spiciness as i have added green chilli already. I needed little bit of spice hence adding red chilli powder.
11. Mix it well. Add a cup of beaten yogurt/curd, stock. If needed added another 1/4 cup of plain water.
12. Mix the contents thoroughly once and simmer it for 15 minutes.
13. Add tawa roasted paneer or just plain paneer cubes. Cook for 5 minutes on low flame.
14. Add fresh cream. This step is totally optional. Then add few saffron strands. Switch off the flame.
15. I further simmered for couple of minutes until the gravy has become thick. I like it that way.
16. Serve the nutrient packed Shahi paneer with roti or jeera rice.
17. Before serving, top shahi paneer with coriander leaves.
Ingredients:
1 cup of paneer cubes
1 large onion, roughly chopped
1 green chilli
1 tsp ginger garlic paste
18 cashews
10 almonds
2 cups of water
1 tsp red chilli powder
1/2 tsp turmeric powder
3/4 tsp garam masala
salt to taste
1 tsp sugar
1 black cardamom
1 green cardamom
1 bay leaf
1 tsp caraway seeds
4-5 cloves
1 inch cinnamon stick
2 tbsp butter
1 tbsp butter or cooking oil for shallow frying paneer
1 tsp coriander leaves
few saffron strands
How to make shahi paneer:
1. Heat a tawa a tsp of oil or butter and saute the paneer cubes till light brown. Keep it aside.
Tip: If store bought paneer is used, then soak the paneer cubes in luke warm water for 15 minutes. I used fresh homemade paneer, hence directly sauted in butter.
2. In a pan, add 2 cups of water and bring it to boil.
3. Add roughly chopped onions, green chilli, cashews and almonds. Cook for 10 minutes.
4. Let it cool completely. Reserve the stock - we need to add it to the masala while cooking.
Once cooled down, add the cooked onions, nuts to the mixer/food processor and blend it to a smooth paste.
5. Heat a pan with 2 tbsp butter.
6. Add in the spices, green cardamom, caraway seeds, black cardamom, bay leaf, cinnamon stick and saute for 2 minutes on medium flame.
7. Then add the ground paste and ginger garlic paste.
8. Cook until the onion and nut paste releases oil to the sides of the pan on medium flame.
9. Add turmeric powder, red chilli powder and garam masala powder. I just added turmeric and garam masala.
10. Later checked for spiciness as i have added green chilli already. I needed little bit of spice hence adding red chilli powder.
11. Mix it well. Add a cup of beaten yogurt/curd, stock. If needed added another 1/4 cup of plain water.
12. Mix the contents thoroughly once and simmer it for 15 minutes.
13. Add tawa roasted paneer or just plain paneer cubes. Cook for 5 minutes on low flame.
14. Add fresh cream. This step is totally optional. Then add few saffron strands. Switch off the flame.
15. I further simmered for couple of minutes until the gravy has become thick. I like it that way.
16. Serve the nutrient packed Shahi paneer with roti or jeera rice.
17. Before serving, top shahi paneer with coriander leaves.
