Shahi Paneer Recipe

Shahi Paneer Recipe

Shahi Paneer is mughlai dish cooked in a creamy gravy made up of paneer, onion, yogurt, dry fruits, and seeds. This is one of few vegetarian recipes find in traditional Mughlai Cuisine other than dessert which is popular and rich cuisine made in restaurants across India.

Paneer is a soft white cheese used in many dishes for wedding, part, and many occasion. Paneer could be considered as the best alternative to meat for a protein-rich diet food and best for vegetarian.It is rich in minerals like zinc, magnesium, and potassium, it might reduce muscle cramp. There is many paneer recipes available like palak paneer , paneer tikka masala, paneer makhani…

This is can be made with cashews alone but here we used both cashew and almond. Cook this whenever you want a rich and mild dish serve it with roti,naan and paratha with flavored rice like zera or veg pulav.

our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.

Shahi Paneer recipe

Shai Paneer can be made with cashews alone but here we used both cashew and almond. Cook this whenever you want a rich and mild dish serve it with roti,naan and paratha with flavored rice like zera or veg pulav. Here is the recipe it is quite rich and hence a nice treat.

5 from 1 vote

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Prep Time 8 minutes mins

Cook Time 25 minutes mins

Course dinner, Main Course

Cuisine Indian

Servings 4

Calories 220 kcal

Ingredients

  

• 2 cooking oil
• 1  large onion thinly sliced
• 4 Cloves garlic minced
• ½ ground turmeric
• 1 ground cumin
• ½  pound paneer, small cubed
• ½  Kashmiri red chili powder
• 1 ground coriender
• 4  tomatoes, pureed red color tomatoes, pureed
• 1 white sugar
• ¼  cup water
• 1 salt to taste
• ¼  cup cream
• 2 chopped fresh coriender

Instructions

 

• Heat the oil over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown for about 5 minutes.
• Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 50 seconds.
• Add the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil will separates in 3 to 5 minutes.
• Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with fresh corinder to serve. with round cutted onion.