Shahi Paneer + A Giveaway!

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Shahi Paneer

I don’t know what took me so long to share probably the most popular Indian vegetarian recipe, Shahi Paneer. As you might already be aware, India is primarily a vegetarian country, in fact so much so that this time Master Chef India was purely vegetarian! A lot of people were not able to participate in earlier seasons because they didn’t want to cook non-vegetarian food on the show and so time around to encourage more participation, they made the show completely vegetarian. Pretty cool, right?

Paneer, as I have mentioned before is the most popular vegetable in India. It’s funny because technically paneer is not a vegetable. It’s cottage cheese made by curdling milk and is easy to make at home. But back home, paneer is made in a number of ways and if you go to an Indian restaurant 4 out of 10 options on the vegetarian menu would have paneer. You get what I mean right?

Shahi paneer is the most famous paneer dish. It’s there at every party, wedding, restaurant, birthday, get-together. Yes it’s everywhere. “Shahi” means royal so basically the curry is supposed to be really rich and creamy. The important ingredients in making a rich curry are nuts and cream. Yes it’s rich so obviously loaded with calories. I never said it’s health food 😉

Shahi Paneer Recipe

There are tons of shahi paneer recipe on the internet, there are many which claim to be restaurant style. Everyone has their own way of making this dish, I also make it in a lot of different ways. Today, I am sharing with you one of my favorite versions. I will not say it’s restaurant style or the best ever but it’s pretty delicious and we love it. There’s also this version of shahi paneer which is made using only onions and the curry in that case is white in color. I will share that version soon too!

In my experience of making shahi paneer, I’ll say two things are important to get that restaurant taste – 1) using little store bought tomato puree/sauce 2) adding some honey to the curry. Also having some patience helps. Let the onion and tomato cook for 10-15 minutes and then grind to a smooth paste. The curry tastes much better when you allow it to cook on medium flame for a longer time.

Restaurant Style Shahi Paneer

As you might notice, I used only 1 tablespoon of cream in this recipe. This amount is less compared to what is traditionally used. I just thought my curry was rich enough because of the cashews and didn’t really need more cream. You can add as much as you please!

And along with this yummy recipe, I also have an awesome giveaway for you! Just scroll down to the bottom of page for the details.

Method

In a small pan on medium heat, dry toast the spices listed under “to grind”. Roast for 2-3 minutes till you start getting a nice aroma.

Transfer to a spice grinder.

Remove the skin of green cardamom pods and grind the spices to a powder form. Set aside.

Shahi Paneer Recipe-Step-1

In a pan on medium heat, add 2 teaspoons of oil. Once hot, add chopped onions and saute for 2 minutes or till raw smell goes away.

Add cashews and chopped tomatoes and cook for 2 minutes.

Add ready-made tomato sauce and mix.

Shahi Paneer Recipe-Step-2

Cover and cook the onion-tomato mixture on medium-low flame for 12-15 minutes, stirring every 2-3 minutes.

Switch off the flame, let the mixture cool down a bit and transfer to a food processor.

Add milk and grind to a smooth paste. Set aside.

Shahi Paneer Recipe-Step-3

In the same pan, heat another 2 teaspoon of oil on medium heat. Once hot, add fresh ginger-garlic paste and saute for a minute till it starts turning golden brown in color. Also add kashmiri red chili powder to give a red/orange color.

Add the onion-tomato paste, mix and cook for another 5 minutes or so.

Add the spice powder that we had grind earlier, red chili powder and half of the garam masala powder. Also add half of the cardamom powder and salt.

Shahi Paneer Recipe-Step-4

Add water and crushed kasuri methi. Let the curry come to a boil.

Add cream and mix.

Finally add in the cut paneer pieces, let it simmer for 3-4 minutes on medium-low heat.

Shahi Paneer Recipe-Step-5

Sprinkle remaining garam masala powder and cardamom powder on top and give it a final mix. Garnish with chopped cilantro leaves and serve shahi paneer with naan or rice.

Shahi Paneer

* Cook the curry with butter for even better flavors.

* If you don’t like your curry to thicken up, skip using the nuts and follow the rest of the recipe as it is.

* You can use almonds in place of cashews or a mix of both.

* Add more red chili powder if you like spicy food.

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And now on to this awesome giveaway. I have teamed up with few of my blogger friends to celebrate Jacqueline of Go Go Go Gourmet’s 30th birthday. We will be giving away a Zwilling Pro Starter Knife Set, worth $250! The giveaway is open to US residents only. To participate in the giveaway follow the instructions in the widget below. The more blogs you follow, the more enteries you get and the more you increase your chances of winning the giveaway. Good luck!

Zwilling Pro Starter Knife Set Giveaway-nocwm

Shahi Paneer

Serves: 4

Shahi Paneer is Indian cottage cheese cooked in a rich and creamy curry. Perfect accompaniment to naan & rice!
Ingredients
  • 200 gms paneer
  • 1 big onion, chopped
  • 2 tomatoes, chopped
  • ½ cup tomato sauce or puree [store bought]
  • 2 teaspoons ginger-garlic paste [try to use fresh]
  • ½ teaspoon kashmiri red chili powder
  • ¼ teaspoon red chili powder, or adjust to taste
  • ½ teaspoon garam masala, divided
  • ¼ teaspoon cardamom powder, divided
  • 1 teaspoon white vinegar
  • 1 teaspoon honey
  • 2 teaspoons kasuri methi, crushed [dried fenugreek leaves]
  • 1-2 tablespoons cream
  • 10 cashews
  • ¼ cup milk
  • 1 cup water [adjust according to the desired consistency]
  • salt, to taste
  • cilantro, chopped, for garnishing
  • 4 teaspoons oil
Spices to grind
  • 3 cloves
  • 1 black cardamom
  • 2 green cardamom
  • 1 cinnamon stick
  • 4 black peppercorns
  • 3 cloves
Instructions
  1. In a small pan on medium heat, dry toast the spices listed under "to grind". Roast for 2-3 minutes till you start getting a nice aroma.
  2. Transfer to a spice grinder, remove the skin of green cardamom pods and grind the spices to a powder form. Set aside.
  3. In a pan on medium heat, add 2 teaspoons of oil. Once hot, add chopped onions and saute for 2 minutes or till raw smell goes away.
  4. Add cashews and chopped tomatoes and cook for 2 minutes.
  5. Add ready-made tomato sauce and mix.
  6. Cover and cook the onion-tomato mixture on medium-low flame for 12-15 minutes, stirring every 2-3 minutes.
  7. Switch off the flame, let the mixture cool down a bit and transfer to a food processor.
  8. Add milk and grind to a smooth paste. Set aside.
  9. In the same pan, heat another 2 teaspoon of oil on medium heat. Once hot, add fresh ginger-garlic paste and saute for a minute till it starts turning golden brown in color. Also add kashmiri red chili powder to give a red/orange color.
  10. Add the onion-tomato paste, mix and cook for another 5 minutes or so.
  11. Add the spice powder that we had grind earlier, red chili powder and half of the garam masala powder. Also add half of the cardamom powder and salt.
  12. Add water and crushed kasuri methi. Let the curry come to a boil.
  13. Add cream and mix.
  14. Finally add in the cut paneer pieces, let it simmer for 3-4 minutes on medium-low heat.
  15. Sprinkle remaining garam masala powder and cardamom powder on top and give it a final mix. Garnish with chopped cilantro leaves and serve shahi paneer with naan or rice.

 

Shahi Paneer

Shahi Paneer Collage-nocwm

14 thoughts on “Shahi Paneer + A Giveaway!

  1. So I’ve never had shahi paneer, but this truly looks delicious, Manali. (As you can probably tell, my Indian food experience is still pretty limited…but I have become fond of a few of the dishes I’ve played with.) I’m trying to think of an American version of a dish like this where everyone has a different version and it’s wildly popular. Maybe like an Italian red sauce (not American I know), but that’s not even a great analogy. Either way, thanks for sharing…this post is making me hungry!

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