Shahi paneer also known as Muglai paneer. It is delicious Indian dish of soft pillowy paneer served in a creamy, aromatic, and rich restaurant style gravy.
Ingredients:
For the gravy:
2 tbsp oil or butter
1 tbsp butter (optional, for richness)
2 green cardamoms
4–5 Cloves
1-inch cinnamon stick
2 medium onions (roughly chopped)
1-inch ginger piece
4-5 pieces garlic
10–12 cashews
2 medium tomatoes (roughly chopped)
Coriander blenches
For the final curry:
200–250g paneer (cubed)
½ tsp turmeric
1 tsp red chili powder (adjust to taste)
½ tsp shahi paneer masala
2 tsp coriander powder
1 tsp Kashmiri red chilly powder
¼ cup cream (or malai)
½ tsp cumin powder
Salt to taste
1/2 tsp sugar (optional)
Water as needed
Fresh coriander and Kasuri Methi for garnish
Instructions:
Chopped onion chilly tomatoes and peel off the garlic and ginger.
Heat 1 tbsp oil/ghee in a pan. Add cardamom, cloves, and cinnamon. Saute for 30 seconds. Add chopped onions, garlic, and ginger. Cook until onions are golden. Add cashews and tomatoes. Cook until tomatoes are soft and mushy.
Add turmeric, red chili powder, coriander powder, paneer shahi masala, and salt. Mix well. Cool the mixture slightly, blend into a smooth paste.
In the same pan, heat another 1 tbsp oil + butter. Add the blended paste. Cook for 5–7 minutes until it thickens and oil starts separating. Add a little water to adjust consistency. Simmer for 5 minutes.
Add cream and sugar (if using). Stir well. Gently add paneer cubes and simmer for 2–3 minutes. Do not overcook. Garnish with fresh coriander or crushed Kasuri Methi.
