Shahi Paneer (Cottage Cheese gravy)

Shahi Paneer is one of the most popular gravy recipes in North India. Shahi paneer is a traditional recipe that has been followed from generations since the time od Moguls. It is very rich in taste and flavorful because it is a gravy which combines cashews, almonds, yogurt and fresh cream. It goes very well with rotis and parathas. So try this out and share your comments!

Shahi Paneer

Shahi means ‘royal’ and as the name suggest this is a royal paneer dish. Basically, the dry fruits, yogurt, saffron, whole spices and cream is added to make this dish royal and rich.

Furthermore, I would like to share some tips for making shahi paneer. Firstly, in this recipe, I have not used butter, but you feel free to use butter or ghee for more richness. Then, some people have not added tomatoes in this recipe since they have used yogurt, but tomatoes with the combination of cream make your dish delicious. Vegans also make the same paneer gravy by using tofu and cashew yogurt. If you use cashew yogurt, then you don’t need to add cashews while making the paste.

Finally, try to add riped tomatoes to this recipe because it will add bright color to this dish. Adding red chili powder and saffron also give a nice color and flavor to this recipe.

You may also like my other paneer recipes such as Paneer Butter Masala, Paneer Lababdar, Paneer 65, Paneer Manchurian, Paneer Burji, Paneer Korma and Kadai Paneer.

Shahi Paneer (Cottage Cheese Gravy) 2017-02-13 06:29:35

Serves 3    Shahi Paneer is the most popular gravy recipe in North India. It is very rich in taste and flavorful as it is a gravy which combines cashews, almonds, yogurt and fresh cream. It goes very well with rotis and parothas. Try this creamy dish out and share your comments!                             Print        Prep Time   00:05        Cook Time   00:40        Total Time   00:45

Prep Time   00:05        Cook Time   00:40        Total Time   00:45                      Ingredients

1. 200 grams paneer cubes or cottage cheese
2. 150 grams tomatoes - roughly chopped
3. 1 medium sized onion (75 grams) - roughly chopped
4. 1 inch fresh ginger
5. 4 garlic pods
6. 8 to 10 cashews
7. 6 almonds
8. 3 tbsp yogurt
9. 2 tbsp fresh cream
10. 3/4 tsp red chili powder
11. 1/2 tsp coriander powder
12. 1/8 tsp turmeric powder
13. 1/4 tsp cumin powder
14. 1/2 tsp garam masala powder
15. salt as needed
16. a pinch of saffron          To temper
17. 2 tbsp olive oil or any other oil
18. 3 cloves
19. 1 inch cinnamon stick
20. 1 black cardamom
21. 2 green cardamom          Instructions
22. Thaw paneer cubes naturally or soak them in hot water until you cook them.          For onion and cashew paste
23. Heat a pressure cooker or pan over medium heat, then add onion, tomato, ginger, garlic, cashews and almonds and fry it for 2 mins without adding oil.
24. Then add 1 cup of water and pressure cook it for one whistle or cook until softened.
25. Then remove the cooker or pan from the heat and let it cool down naturally.
26. Drain and reserve the stock or water for further use and then grind the remaining until a smooth paste and keep it aside.          How to cook shahi paneer
27. Meanwhile, heat a pan with oil, when the oil heats, add cloves, cinnamon stick, black and green cardamoms, fry until spluttering.
28. Then turn the heat to low, add red chili powder and turmeric powder, stir fry for few seconds or until its raw smell goes away.
29. Also add the ground onion paste and saute well.
30. Then add cumin powder and coriander powder, stir it and cover the pan with a lid and cook it for 2 mins until the oil starts to leave the sides of the paste.
31. Switch off the heat and let the masala cool down a bit.
32. When it cools completely, pour the whisked yogurt and mix well until combined.
33. Then place the masala pan over low heat and cook it for 1 minute. Pour the reserved water and salt, mix it well.
34. Close the pan with lid and cook it for few minutes or until the gravy becomes slightly thick.
35. Then open the lid and whisk the fresh cream until smooth.
36. Now add paneer cubes and garam masala, simmer for 1 to 2 minutes until the paneer is cooked. Switch off the heat and finally, garnish it with almond pieces and saffron.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Shahi Paneer (Cottage Cheese gravy)

Serves 1
Prep Time: 00:05
Cook Time: 00:40
Total Time: 00:45

Ingredients

• 200 grams Paneer cubes or cottage cheese
• 150 grams Tomatoes
• 1 medium sized (75 grams) Onion
• 1 inch Fresh ginger
• 4 Garlic pods
• 8 to 10 Cashews
• 6 Almonds
• 3 tbsp Yogurt
• 2 tbsp Fresh cream
• 3/4 tsp Red chili powder
• 1/2 tsp Coriander powder
• 1/8 tsp Turmeric powder
• 1/4 tsp Cumin powder
• 1/2 tsp Garam masala powder
• as needed Salt
• a pinch Saffron
• 2 tbsp Olive oil or any other oil
• 3 Cloves
• 1 inch Cinnamon stick
• 1 Black cardamom
• 2 Green cardamom

Instructions

• Thaw paneer cubes naturally or soak them in hot water until you cook them.
• Heat a pressure cooker or pan over medium heat, then add onion, tomato, ginger, garlic, cashews and almonds and fry it for 2 mins without adding oil.
• Then add 1 cup of water and pressure cook it for one whistle or cook until softened.
• Then remove the cooker or pan from the heat and let it cool down naturally.
• Drain and reserve the stock or water for further use and then grind the remaining until a smooth paste and keep it aside.
• Meanwhile, heat a pan with oil, when the oil heats, add cloves, cinnamon stick, black and green cardamoms, fry until spluttering.
• Then turn the heat to low, add red chili powder and turmeric powder, stir fry for few seconds or until its raw smell goes away.
• Also add the ground onion paste and saute well.
• Then add cumin powder and coriander powder, stir it and cover the pan with a lid and cook it for 2 mins until the oil starts to leave the sides of the paste.
• Switch off the heat and let the masala cool down a bit.
• When it cools completely, pour the whisked yogurt and mix well until combined.
• Then place the masala pan over low heat and cook it for 1 minute. Pour the reserved water and salt, mix it well.
• Close the pan with lid and cook it for few minutes or until the gravy becomes slightly thick.
• Then open the lid and whisk the fresh cream until smooth.
• Now add paneer cubes and garam masala, simmer for 1 to 2 minutes until the paneer is cooked. Switch off the heat and finally, garnish it with almond pieces and saffron.

By Santhi Therese
The Indian Claypot