Shahi Paneer (Cottage Cheese gravy)

If you're a fan of North Indian cuisine, you've probably heard of Shahi Paneer - one of the most popular gravy recipes in the region. This traditional recipe has been passed down through generations since the time of the Moguls and is known for its rich and flavorful taste. Combining cashews, almonds, yogurt, and fresh cream, Shahi Paneer is the perfect accompaniment to rotis and parathas.

The name "Shahi" means "royal," and this dish certainly lives up to its name. It's made by adding dry fruits, yogurt, saffron, whole spices, and cream to make it rich and royal.

But how can you make sure your Shahi Paneer turns out perfectly? Here are some tips: If you want to make it even more rich, feel free to use butter or ghee in the recipe. Some people skip tomatoes because they use yogurt, but adding tomatoes along with cream can make your dish even more delicious. Vegans can make the same paneer gravy using tofu and cashew yogurt, which means you don't need to add cashews to the paste.

Finally, to make sure your Shahi Paneer looks as good as it tastes, add ripe tomatoes for a bright pop of color. And don't forget to add red chili powder and saffron for that perfect flavor and color.

So why not try making Shahi Paneer for your next meal? Give it a go and be sure to share your comments below!

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

Shahi Paneer (Cottage Cheese gravy)

Serves 4
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
• Salt as needed
• a pinch Saffron

To temper:

• 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.

How to prepare onion cashew paste:

• 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.

How to cook shahi paneer:

• 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