Shahi Paneer – Smoky paneer in creamy rich gravy!!!!
Blogging after so many years feels really special.And so the recipe also has to be special.This is my favourite paneer curry.
Undoubtedly I can say that this is one of the best paneer curry that I have ever made. Please do try and let me know how it turned. I can vouch for this recipe and you are gonna love me for posting this guys.So lets go to the recipe straight…..
Recipe for Shahi Paneer
Ingredients for Shahi Paneer
Paneer – 200 g (cut into cubes)
For the marinade
Kashmiri Chilli powder-1/2 tsp
Cumin powder- 1/2 tsp
Any refined oil-1 tbsp
For the gravy
Onion -chopped- 2 medium sized
Tomato puree- that of 1 large tomato
Ginger -garlic paste- 1/2 tbsp
Green chilli – 1 no.
Kashmiri chilli powder-2 tsp
Turmeric powder-1/4 tsp
1/2 tsp garam masala
1 tsp cumin,8-10 peppercorns,1 cardamom,a small piece cinnamon stick, 2 cloves
Fresh cream-75 ml
Kasuri methi -Optional1/2 tsp
Handful of Coriander leaves- chopped
Refined oil/Butter -1 tbsp
Method of preparation
Marinate paneer with the marinade and with the help of a forcep place it over flame of stove directly.This step is really important as this makes paneer smoky and at the same time that silky texture and gives that melt in mouth feel.Reserve this.
Heat oil/butter in a wok or kadai pan .Drop in cumin seeds, cinnamon stick, cardamom,peppercorn.Add and Saute onion till translucent .To this add in ginger -garlic paste .Saute for few minutes and remove from heat .When cooled down grind this to a paste.
In to the wok add add this mixture .To this add tomato puree, garam masala, turmeric powder, chilli powder .Add in whole green chilli (Just to get that flavour, if you want more heat instead of whole chilli add in 1 or 2 chopped green chilli) and salt as per your taste.
Let it roll boil and add reserved paneer and let it simmer for about 8-10 minutes in medium flame.
Finally add in fresh cream ,kauri methi, coriander leaves and remove from heat.
So my version of super delicious Shahi paneer is done.