Shahi paneer is a delicious paneer dish with a thick, smooth and creamy gravy. This is one of the popular menu items in Indian restaurants. I love it with naan or roomali roti but it goes well with all kind of indian breads and even rice.
here is the recipe for shahi paneer-
Prep time- 10 Minutes
Cook Time- 25 Minutes
Serves- 2 to 4
- Paneer/Cottage cheese- 200 gms
- One medium onion -roughly chopped
- Cardamom powder- 1/2 tsp
- 2 medium Tomatoes - chopped
- Tomato paste- 1 tbsp
- Honey- 1/2 tsp
- Heavy cream - 1 tbspn
- Milk- 1/4th cup
- Turmeric powder- 1/4 tsp
- Red chilli powder- 1 tsp or to taste
- Kashmiri red chilli powder- 1 1/2 tsp
- Coriander powder- 1 tbspn
- Garam masala powder- 1/2 tsp
- Salt to taste
- Oil to cook
- Some water
- Add paneer cubes to warm water and leave aside while you cook the gravy
- Heat oil in a pan and add onions, cook till onions are light brown and start leaving oil.
- Add ginger garlic paste, cook for a minute
- Add tomatoes and tomato paste
- Now add salt, turmeric, coriander and chilli powders, mix well
- Cook till oil separates
- Let it cool and blend in a blender
- Transfer it again to the pan
- Add milk and leave on medium low heat for 2 minutes. keep stirring.
- Add cardamom powder and garam masala powder, mix well and add honey.
- Add little water(if required) to adjust the consistency. let it cook for another minute
- Add heavy cream, taste the salt, add paneer cubes and switch off the heat.
- You can totally skip onions and garlic if you want, it will still be as good.
- I don't fry paneer for this dish but you can fry paneer before adding if you like.
- if you don't want to use heavy cream, just add more milk.
- Add more or less water to get your desired consistency.