Shahi Paneer


 Prep Time 10 minutes
 Cook Time 30 minutes
 Total Time 40 minutes
 Servings  4
 Course Curry 
 Cuisine Indian, Punjabi
 Author Jayvin Patel

 Ingredient :

 For Yellow greavy
  • Oil : 1 tbsp
  • Cumin seeds : 1 tsp
  • Cinnamon stick : 1 inch
  • Bay leaf : 1 
  • Cloves : 2
  • Cardamom (green) : 2
  • Cardamom (black) : 1
  • Star anise : 1 
  • Onion (quarter cut) : 1 medium
  • Tomatoes (chopped) : 3-4 
  • Ginger-Garlic-Green chili paste : 1 tbsp
  • Garam masala : ½ tsp
  • Turmeric powder : ½ tsp
  • Cashew (soaked) : 7-8
  • Salt to taste
  • Water (as needed)
For Shahi Paneer :
  • Oil : 2 tbsp
  • Kashmiri red chili : 1 tsp
  • Cardamom powder : ⅛ tsp
  • Fresh cream : 3 tbsp
  • Curd : 1 tbsp
  • Kasoori methi : 1 tsp
  • Paneer : 250 gm
  • Salt to taste


Method :
  • Fist of all, heat the pan and add oil to it.
  • Next, add cumin seeds, bay leaf, cinnamon stick, cloves, green and black cardamom, star anise and quarter chopped onion.
  • Now add ginger-garlic-green chili paste and saute for a minutes.
  • Add chopped tomatoes, turmeric powder, garam masala and mix it well.
  • Now add cashew nuts and saute. Do not brown them and keep translucence.
  • Mix and saute for a minutes. Now add half cup of water, cover and cook on low flame for 12-15 minutes.
  • Once it is cooked, Keep aside and let it cool down.
  • Next transfer this mixture into blander and bland this into a thin paste, and that paste needs to be strained into a smooth and finer paste.
  • Heat oil in a pan and add kashamiri red chili and cardamom powder.
  • Now add in the yellow gravy and stir it well on medium flame.
  • Add paneer cubes, fresh cream, curd and sprinkle kasoori methi all over. Mix it and allow it to simmer over a medium flame for 2 minutes.
  • Shahi Paneer is ready. Garnish with fresh cream and pinch of kasoori methi.
  • Serve Shahi Paneer hot with butter naan and lachha Paratha.



Tips :
  • do not make curry spicy as it needs to be mild.
  • To make Jain version of this dish, skip adding onion, ginger and garlic.