Prepare time: 10 mins
Cook: 30 mins
Serves: 4 Persons
Ingredients
- 250 grams Paneer / Cottage Cheese
- ½ cup Milk
- ½ cup Fresh Cream (or use malai from milk)
- 2 medium Onion (Chopped)
- 3 medium tomato – 3 (Chopped)
- 1 inch Ginger (Chopped)
- 2 tbsp Cashew
- 3 tbsp Tomato Sauce
- 2 tbsp Fresh Coriander (Finely Chopped)
- 2 Black Cardamom
- 1 Green Chili (Chopped)
- 1 tsp Salt (adjust as per required)
- ½ tsp Turmeric Powder
- ½ tsp Black Salt
- ½ tsp Red Chili Powder
- 1 tsp Garam Masala
- 3 tbsp Oil
- 1 cup Water (or as required)
Directions For Making Shahi Paneer
- Firstly, cut the paneer into square cubes and keep it aside.
- Secondly, take out the seeds of black cardamom and keep them aside.
- Further, heat a Pan/Kadai on a high flame and add oil.
- When the oil gets hot, add chopped onion, ginger, black cardamom seeds, cashew, and green chilies and mix well.
- Cook them till the onions are a light pink color.
- After that, add chopped tomatoes and mix well.
- Further, fry till tomatoes gets soft and tender. Tomatoes will take about 4-5 minutes of time.
- After that, take out the onion, ginger, cashew, and tomato mixture on a plate from the hot oil and switch off the stove.
- Keep this mixture aside to cool down to room temperature.
- Now grind this onion, ginger, cashew, and tomato mixture to make a smooth paste.
- Make sure that the paste does not have any big chunks of onion, ginger, cashew, or tomato. It should be a fine and smooth paste.
- Further, heat the Kadai/wok once again on a high flame. There is no need to add more oil.
- After that, add onion, tomato, ginger, and cashew paste. Stir it continuously for about 1 minute.
- Further, add red chili powder, black salt, turmeric powder, plain salt, and tomato sauce. Mix all the ingredients well.
- Saute the mixture on a low flame.
- Wait until the oil separates from the paste. stir occasionally. This would take about 5-6 minutes.
- After 5-6 minutes, add milk and water. Keep the stove on medium flame and let it cook for another 3-4 minutes.
- Now add cream and garam masala and mix well. Cook on low flame for a few minutes.
- After that, shahi gravy is now almost ready.
- Now it’s time to add paneer cubes into the shahi gravy and mix well.
- Let it cook on a low flame for 5-6 more minutes and stir in between.
- Further, add chopped fresh coriander leaves, and the sunset orange-colored restaurant-style shahi paneer is ready to be served.
- After that, add 1 tbsp tomato sauce and mix well.
- Now switch off the gas.
- Finally, Dhaba style Shahi Paneer is served with any Indian bread like naan, roti, paratha, paratha, poori, kachoris, rice, etc.
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