BEST SHAHI PANEER RECIPE RESTAURANT STYLE | SHAHI PANEER RECIPE

Best Shahi Paneer Recipe Restaurant Style | Shahi Paneer Recipe | How To Make Shahi Paneer | Easy Shahi Paneer Recipe | Perfect Shahi Paneer Recipe | शाही पनीर | Dhaba Style Shahi Paneer | Spice Eats Recipes


Ingredients for Shahi Paneer:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Paneer, cut into cubes- 250 gms.

For the blended paste:
- Ghee- 2 tbsp
- Shah Jeera- 1/2 tsp
- Cloves- 4
- Cinnamon- 1 small piece
- Green cardamom- 3
- Black cardamom- 1
- Cashew nuts- 10 nos
- Onion cut into thick slices - 2 small (100 gms)
- Ginger- 1” piece rough chopped
- Garlic- 5-6 cloves chopped
- Tomato- 4 medium cut into 4-6 pieces (250 gms)
- Kashmiri Chillies- 2
- Salt- 1 tsp

Other Ingredients:
- Butter- 30 gms
- Green Cardamom- 3
- Turmeric powder- 1/4 tsp
- Kashmiri Chillli Powder- 1 tsp
- Whisked curd/yogurt- 2 tbsp mixed with 1 tbsp water
- Kasuri Methi ( Fenugreek Leaves) dry roasted & crushed with hand- 1/2 tsp powder
- Fresh cream- 3 tbsp


Preparation:

- To make the blended paste, take a pan & heat 2 tbsp ghee.
- Add the Shah Jeera and the balance whole spices . Give a stir and then add the onions.
- Fry on medium heat for 2 mins till the onions are translucent & then add the cashew nuts, chopped ginger and garlic.
- Mix and fry on medium heat for 2 mins.
- Now add the tomato cubes, Kashmiri chillies and salt & give a mix.
- Fry on medium heat for 2 mins and then add 200 ml of water.
- Give a mix and cover & cook for around 15 mins till the mix is soft.

- Set aside to cool and then transfer to a blender. Blend it once and then add 100 ml water. Blend again into a smooth paste.
- Strain this paste into a bowl to give a smooth creamy paste. Add around 100 ml water while straining the paste.

- Cut the paneer into cubes.
- Dry roast the Kasuri Methi and crush it with hand into a rough powder.

Process:

- Take a pan and heat 30 gms butter.
- Add the green cardamoms and give a stir.
- Add the Turmeric Powder & the Kashmiri Chilli powder and give a mix for 15 secs on low heat.
- Now add the blended paste and mix it well with the spice powders.
- Stir and cook on medium to medium-low heat for around 5-6 mins till oil separates.
- Reduce heat to low and add the whisked curd/yogurt slowly. Keep stirring on low heat for 2-3 mins till it’s cooked and oil separates.
- Now add the crushed Kasuri Methi and mix it well. Add 50 ml water and give a stir.
- Add the paneer cubes and give a mix. Cook covered for 2-3 mins.
- Now remove lid, add the fresh cream & mix it well.
- Cook for 2 mins on low heat.





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