Paneer….it is always almost every vegetarian’s favorite option when they are ordering at a restaurant or trying to plan a party menu for friends & family ☺️
The same holds true for me too…I enjoy Paneer in every form! I have shared many recipes earlier too…do try Reshmi Paneer, Dhaba Style Palak Paneer or Tawa Paneer. And if you like something in Indo-Chinese, then try Schezwan Paneer and many more.
Shahi Paneer too is one such delicious preparation, it’s so smooth and absolutely aromatic with a rich base of cream & cashews. Something which has been on my list to share here too. I call this restaurant style, but trust me when I say this, it’s better than what they serve at restaurants which is usually loaded with calories and not so big on flavours. Let’s get on with the recipe…
Yield: serves 2
Equipment: a wok, a blender, measuring spoons/ cups.
200 gms Paneer, cut into cubes
3 nos. tomato, roughly chopped
1 nos. large onion, roughly chopped
1-2 nos. green chilli
12-15 nos. cashewnuts soaked in half cup of warm water for 1 hour
6-7 cloves of garlic
2″ piece of ginger
salt to taste
1 tsp red chilly pwd
1+1/2 tbsp coriander pwd
1/2 tsp turmeric pwd
3/4 tsp Garam masla
5-6 tbsp cream
2 tbsp oil
1/2 tbsp kasuri methi
coriander leaves, to garnish
In a blender, add the ginger, garlic & chilli. Make a smooth paste and set it aside. Next, heat oil in the wok, add onions to it. Sauté until golden. Then add the ginger-garlic- chilli paste and cook until the rawness goes away. Then add the tomatoes and cook on medium heat until they are cooked completely and the oil seperates from the spices. Turn off the flame and cool it completely.
Then once the mixture has cooled, blend it until smooth along with the soaked and drained cashews.
Add the cashew-tomato paste back into the wok. Keep it on low flame and cook it for another 3-4 mins. Add 1/2 cup of water if needed. Mix well. Then add the dry spice powders except kasuri methi. Season with salt and add the cream. Mix well and cook for another 5 mins or until the gravy thickens.
Add the paneer at this stage if serving straight away or heat the gravy again and add the cubes just before serving. Mix them very gently. And for that restaurant-like flavour crush some kasuri methi over it and give it one last stir. ☺️
Do try this one…it’s absolutely yum!
Adapted from The Secret Ingredient