Shahi Paneer - Paneer Recipes

I know its been long since I posted here.. but its not something new or that happens for the first time. I have always been on and off in this blog due to personal commitments and also due to lack of time management skills J now I have another excuse in the name of a full time job so you know how it goes and lets not get deep into that. For now I can tell you that hereafter I will be prompt and post at least thrice a week. Now lets get into recipe quickly.

Shahi Paneer is another paneer delicacy that tops the “restaurant-type wants” list. I do not make this often as it needs some patience and also it has boatloads of calories. But its ok to indulge in once in a while. Shahi paneer is a recipe developed for royalties in the palace kitchen and so you know the taste is fit for the kings. The gravy is smooth and doesn’t have any pecks of chopped veggies as it’s supposed to simply tease your taste buds and slide through the throat without much of a chew job. Even the tiniest ingredients and spices are strained through a sieve before serving, but I have skipped the straining part though and have blended them well. In simple word they taste divine and ROYAL so do try it.

Ingredients:

Paneer/Indian Cottage Cheese-200g

Ginger & garlic paste-1 tsp

Green chilies-4

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Garam masala powder- ¾ tsp

Curd- ½ cup

Fresh cream-1/4 cup

Saffron- few strands

Green cardamom [powder-1 big pinch

Salt- as needed

To Boil and Grind:

Cashewnuts-7

Almonds/Badam-5

Onion-2, roughly chopped

Boil them for 10 minutes or until the onions turn soft then cool them, drain the water and reserve it. Grind the onions and nuts to a thick paste.

To Temper:

Bay leaf-1

Black peppercorns-10

Cinnamon- 1 & ½ inch stick

Cloves-3

Black cardamom/Badi Elaichi- 1

Butter/ghee/oil-2 tbsp

How It Happened:

1. Heat butter in a pan, add the ingredients given under the ‘to temper’ list. When they pop, add slit green chilies and ginger and garlic paste and cook for a minute or until the raw smell goes off.

2. Pour in the onion paste and cook for 2 minutes in medium flame and keep stirring.

3. Add red chili powder, salt and turmeric powder and mix well.

4. Beat curd well and add it to the simmering mixture and cook for 5 minutes.

5. Then add in the reserved water from boiling onions and mix well. Let it simmer for 10 minutes or until it reaches desired consistency.

6. In a bowl mix fresh cream, garam masala and saffron strands together and add it to the simmering mixture, then add the paneer cubes. Let it cook for 2-3 minutes.

7. Sprinkle the green cardamom powder, mix once and let it rest covered for 10 minutes.

8. Serve with rotis or naan.

Notes:

* Shahi paneer is supposed to be mild in taste and color so I have used green chilies to spice up and reduced the quantity of red chili powder.

* Beat the curd well before adding to the gravy else it will curdle/split.

* Fresh cream and saffron are the signature ingredients of shahi paneer so do not miss it.

* Crush 3 green cardamom pods, remove the skin, crush the seeds to a powder using a mortar and pestle and add it to the gravy. Adding it finally really helps in accentuating the flavors of the spice.

* Always cook in simmer else the gravy will split or curdle as it has cream and curd.

* Use thick unsour curd or Greek yoghurt.

* The gravy is supposed to be smooth, thick, luscious and creamy. Adjust the water as per your desired consistency.