Shahi Paneer is more creamy and sweet in taste due to the use of dry fruits. This recipe is a part of every party, special occasions or whenever we have guests coming to our house. You can serve it with roti or naan or parantha or tandoori roti. You can also serve it with rice-based dish like jeera rice or veg pulao.
Instructions for how to make Shahi Paneer:
- Pre-heat pressure cooker and then add 1 tbsp oil, cardamom, bay leave,1 inch cinnamon, black cardamom and cloves to it.
- Add cumin seeds to it.
- Add onions to it. Saute slightly until onion softens.
- Add chopped ginger and green chilies to it. Saute it.
- Add chopped tomatoes to it.
- Mix it well and add salt to it.
- Add water to it and bring a boil.
- Add almonds and cashews to it. Mix them.
- Pressure cook for 2 whistles. Turn off the flame.
- Release its pressure and then cool it completely.
- Transfer to a blender/grinder jar.
- Blend to smooth paste without adding any water.
- Sieve the puree making sure the puree is smooth and silky. Keep it aside.
- In a kadai heat 1 tbsp oil/ghee/butter. Add turmeric powder and Kashmiri red chili powder to it.
- Add Coriander powder, roasted cumin powder and fennel seed powder to it. Roast it for a minute until the spices turn aromatic.
- Add prepared puree to it. Mix it well.
- Add fresh cream to it and mix it well.
- Cover it and cook for 2-3 minutes.
- Add paneer cubes and garam masala to it. Mix them well.
- Cover and cook on low flame for 2-3 minutes or until flavours are absorbed well.
- Shahi Paneer is ready to serve. Enjoy it with parantha or Naan.
1. Ingredients Preview.
2. Pre-heat pressure cooker and then add 1 tbsp oil, cardamom, bay leave,1 inch cinnamon, black cardamom and cloves to it.
3. Add cumin seeds to it.
4. Add onions to it. Saute slightly until onion softens.
5. Add chopped ginger and green chilies to it. Saute it.
6. Add chopped tomatoes to it.
7. Mix it well and add salt to it.
8. Add water to it and bring a boil.
9. Add almonds and cashews to it. Mix them.
10. Pressure cook for 2 whistles. Turn off the flame.
11. Release its pressure and then cool it completely.
12. Transfer to a blender/grinder jar. Separate the water in another bowl.
13. Blend to smooth paste without adding any water.
14. Sieve the puree making sure the puree is smooth and silky. Keep it aside.
15. In a kadai heat 1 tbsp oil/ghee/butter. Add turmeric powder and Kashmiri red chili powder to it.
16. Add Coriander powder, roasted cumin powder and fennel seed powder to it. Roast it for a minute until the spices turn aromatic.
17. Add prepared puree to it. Mix it well.
18. Add fresh cream to it and mix it well.
19. Cover it and cook for 2-3 minutes.
20. Add paneer cubes and garam masala to it. Mix them well.
21. Cover and cook on low flame for 2-3 minutes or until flavours are absorbed well.
22. Shahi Paneer is ready to serve. Enjoy it with parantha or Naan.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Pre-heat pressure cooker and then add 1 tbsp oil, cardamom, bay leave,1 inch cinnamon, black cardamom and cloves to it.
3. Add cumin seeds to it.
4. Add onions to it. Saute slightly until onion softens.
5. Add chopped ginger and green chilies to it. Saute it.
6. Add chopped tomatoes to it.
7. Mix it well and add salt to it.
8. Add water to it and bring a boil.
9. Add almonds and cashews to it. Mix them.
10. Pressure cook for 2 whistles. Turn off the flame.
11. Release its pressure and then cool it completely.
12. Transfer to a blender/grinder jar. Separate the water in another bowl.
13. Blend to smooth paste without adding any water.
14. Sieve the puree making sure the puree is smooth and silky. Keep it aside.
15. In a kadai heat 1 tbsp oil/ghee/butter. Add turmeric powder and Kashmiri red chili powder to it.
16. Add Coriander powder, roasted cumin powder and fennel seed powder to it. Roast it for a minute until the spices turn aromatic.
17. Add prepared puree to it. Mix it well.
18. Add fresh cream to it and mix it well.
19. Cover it and cook for 2-3 minutes.
20. Add paneer cubes and garam masala to it. Mix them well.
21. Cover and cook on low flame for 2-3 minutes or until flavours are absorbed well.
22. Shahi Paneer is ready to serve. Enjoy it with parantha or Naan.
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