shahi paneer

Shahi Paneer Recipe | How to Make Shahi Paneer at Home

Shahi Paneer Recipe – Shahi Paneer is cottage cheese cooked in a gravy of onion and nuts. Yogurt and cream add to the richness. A hint of kewra takes Shahi Paneer to an altogether different level.

The word “shahi” means royal. And this word increases the expectation from the dish and this recipe fulfills those expectations. I have tried many shahi paneer recipes but this one finally deserved a place on the blog. Shahi Paneer has many flavors and this recipe has a perfect balance of all of them.

I did not have kewra water so for the 2 drops required in the recipe I got a bottle of 200 ml. But I would say it was worth 😀 Kewra/kewda water is also known as panadanas water. Well, I never realized that there is an English name for kewra/kewda water. Frankly even Mr. M.S. Word did not know it 😉

If you like paneer recipes you might also like butter paneer masaladhaba style paneer etc. And for paneer recipes use absolutely fresh and soft paneer. I always use homemade paneer.

Shahi Paneer Recipe

Cottage cheese cooked in a rich and flavorful gravy

Course                                 Main course
Cuisine                                Indian
Prep Time                          10 Minutes
Cook Time                         30 Minutes
Servings                              4 Person

INGREDIENTS FOR SHAHI PANEER

Main Ingredients:

  • 200 g cottage cheese (paneer)
  • 1/4 tsp cardamom (elaichi) powder
  • 1 pinch saffron (kesar)
  • 1 tsp sugar (or as per taste)
  • 1/2 cup yogurt (dahi) well whisked
  • 2 tbsp cream well whisked
  • Salt to taste
  • 2 drops of panadanas (kewra) water

For Paste:

  • 1 medium onion sliced
  • 2 tbsp broken cashew nuts
  • 1 tbsp almonds
  • 1 tbsp melon seed (magaj)
  • 3-4 garlic cloves
  • 1” ginger

For garam masala powder:

  • 1 black cardamom
  • 3 green cardamoms
  • 3 cloves
  • 1” cinnamon
  • 1/2 tsp caraway seeds (shah jeera)

Dry spices:

  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder

How to Make Shahi Paneer 

1. Dry roast the whole spices

Dry roast 1 black cardamom, 3 green cardamoms, 1” cinnamon stick, 1/2 tsp caraway seeds and 3 cloves.

You may also use these spices as whole but my kids just don’t like cardamoms and cloves (as it is) in their food, so I dry roast and powder them.

SHAHI PANEER RECIPE (1)

2. Powder the spices

Once the spices cool down powder them using a grinder or okli (okhal).

Keep the powder aside for now.

SHAHI PANEER RECIPE (2)

3. Boil onion and nuts

Take 1 and 1/2 cup water and add 1 medium onion, 2 tbsp cashew nuts, 1 tbsp almonds, 1 tbsp melon seeds, 3-4 garlic cloves and 1” piece of ginger. Boil for 8-10 minutes.

SHAHI PANEER RECIPE (3)

4. Strain the mixture

Strain the mixture and keep the stock i.e. the water in which we had boiled the onion and nuts.

SHAHI PANEER RECIPE (4)

5. Make a paste

After boiling it, let it cool and then grind it to a smooth paste. Add 1 or 2 tbsp water if required.

SHAHI PANEER RECIPE (5)

6. Cook the paste

Heat 2 tbsp oil (well I had added 3 tbsp and I realized that it was excess. Should have been 2) and add the paste to it. Cook till it leaves the sides.

SHAHI PANEER RECIPE (6)

7. Add the dry spice

Once the paste is cooked, add 1 tsp coriander seeds, 1/2 tsp red chili powder, 1/ 4 tsp turmeric powder and 1/4 tsp garam masala powder. Cook the spices till they are aromatic.

SHAHI PANEER RECIPE (7)

8. Add other ingredients

Add the onion and nuts stock, 1/2 cup water, 1/2 cup yogurt and 1 tsp sugar.

Tip: Adding 1/2 tsp corn flour to the yogurt ensures that it doesn’t curdle.

SHAHI PANEER RECIPE (8)

9. Let it simmer

Let it simmer for 8-10 minutes.

SHAHI PANEER RECIPE (9)

10. Add remaining ingredients

Add 1/4 tsp cardamom powder, a pinch of saffron, 2 tbsp cream and freshly grounded garam masala powder.

Tip: For maximum flavor, dry the saffron strings and then add to the dish.

SHAHI PANEER RECIPE (10)

11. Add Paneer cubes

Add 200 g paneer cut into cubes. And simmer for 2 minutes.

Tip: If using homemade paneer do not cook it for long as it might become hard.

SHAHI PANEER RECIPE (11)

12. Add salt to taste

Add salt to taste.

Tip: If you have added yogurt or milk to the gravy always add the salt in the end to avoid curdling.

SHAHI PANEER RECIPE (12)

13. Finish off with 2 drop of kewra water

Switch off the flame and add 2 drops of kewra water.

SHAHI PANEER RECIPE (13)

14. Bon appétit

Enjoy shahi paneer with butter naan or tandoori roti or jeera rice.

SHAHI PANEER RECIPE (14)

SUGGESTIONS:

  • You may use 1/2 cup tomato puree instead of 1/2 cup yogurt if you don’t like yogurt based gravies or have tried this gravy a number of times and are looking for some variation in the recipe.
  • Menu idea: Shahi paneer, butter naan, restaurant style rajma, jeera rice, sirke wala pyaaz and fruit custard.
Watch Video – How to make Shahi Paneer | Restaurant Style Shahi Paneer

PANEER MAKHANWALA RECIPE

Paneer is one of the most favourite ingredients used by vegeterian foodies in India. Be it any special occasion or an order at a restaurant, at one paneer preparation is there on the list. Paneer makhanwala is another main course paneer preparation and please note it is totally different from butter paneer masala. Here is the recipe for paneer makhanwala.

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3 Comments

  1. Smita Kapoor January 3, 2018
  2. Jaisinghani sushila January 3, 2018
  3. link June 29, 2018

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